With the addition of fresh sweet corn and red curry, these elegant crab rolls are a perfect choice for a late summer picnic or brunch. Lime leaves can be purchased at Asian or specialty markets; if you can’t find them, substituting Thai basil works well. These rolls pair exquisitely with an ice-cold Gewürztraminer or a lager.
Makes
12 finger roll sandwichesIngredients
- 3 ears fresh corn
- ½ pound crab meat picked and cleaned
- ½ cup mayonnaise
- ¼ cup coconut cream
- 1 tablespoon red curry paste
- 2 tablespoons cilantro fresh, chopped
- 2 limes zested
- 1 or 2 lime leaves minced
- Salt and freshly ground black pepper
- 1 dozen soft finger rolls split 3/4 through
Instructions
- Slice corn kernels off cob and place in medium mixing bowl.
- To the corn, add crab meat, mayonnaise, coconut cream, and curry paste, gently folding together until combined. (At this point, if you like crab salad spicy, you can add more curry paste. Remember, you can always add, but you can’t take away.)
- Add the cilantro, lime zest, and lime leaves. Season with salt and pepper to taste. Spoon into finger rolls.
- Garnish with more cilantro.
