Snow Crab Cabbage Rolls
It’s snow crab season in Nova Scotia! Chef Andrew Farrell from 2 Doors Down was on CTV Morning Live today with this tasty (and super easy!) version of Snow Crab Cabbage Rolls. They taste like spring!
Ingredients
8 whole nappa cabbage leaves
1 cup snow crab leg meat (we suggest crab from: Fisherman’s Market, Victoria Co-op, Louisbourg Seafoods, NovaCan Live Seafood or Clearwater)
2 cups julienned daikon, apple, carrot
Torn mint and basil
1 tbsp toasted sesame seeds
For dip, simply combine:
3 tbsp lime juice
2 tbsp sugar
1/2 cup water
2.5 tbsp fish sauce
Pinch dried chili
1 clove finely chopped garlic
Assembly
- Blanch nappa cabbage leaves in boiling water for 10 seconds and then shock them in ice water.
- Dry cabbage with paper towel and trim to wrap size if necessary.
- Combine crab meat with daikon, carrot, apple, herbs and sesame seeds, and a slash of the dip.
- Divide the filling between the cabbage leaves, and roll tight like a burrito, tucking both ends in.
- Serve and enjoy.
Makes 8 servings.
Recipe provided by: Chef Andrew Farrell, 2 Doors Down Food + Wine
Click here to see the video from CTV Morning Live
