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Crab Rolls with Thai Chile Sauce
© Madeleine Hill

Crab Rolls with Thai Chile Sauce

  • SERVINGS: Makes 12 rolls

The crust of these crispy crab rolls filled with moist flaked seafood, is made with—surprise!—soft, white sandwich bread.


  1. 1 cup Thai sweet chile sauce
  2. 1 1/2 tablespoons fresh lime juice
  3. 1 tablespoon black sesame seeds
  4. 1 1/2 teaspoons unseasoned rice wine vinegar
  5. 1/2 cup mayonnaise
  6. 1/4 cup minced scallions
  7. 1 large egg yolk
  8. 1 tablespoon finely grated lemon zest
  9. Pinch of freshly grated nutmeg
  10. Pinch of cayenne pepper
  11. 1 pound lump crabmeat, picked over
  12. Salt
  13. Freshly ground white pepper
  14. 12 slices of soft packaged white bread, crusts removed
  15. 3 large egg whites
  16. 1/4 cup cornstarch
  17. 2 tablespoons water
  18. About 1 quart vegetable oil, for frying
  1. In a small bowl, blend the chile sauce with the lime juice, sesame seeds and vinegar.
  2. In medium bowl, stir together the mayonnaise, scallions, egg yolk, lemon zest, nutmeg and cayenne. Fold in the crabmeat and season with salt and pepper.
  3. Using a rolling pin, flatten each slice of bread. Arrange the bread with the short sides facing you. Spread the crab on the lower half of the slices and roll up the bread around the crab; press to seal the rolls. In a medium bowl, whisk the egg whites with the cornstarch and water.
  4. In a large, deep skillet, heat 1 inch of oil to 375°. Dip each crab roll in the egg white mixture, then carefully transfer it to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to several layers of paper towels to drain, then serve with the chile sauce.