Crab and Cucumber Wraps

Crab and Cucumber Wraps Recipe from England | Ingredients: English Cucumber, Crab, Tortillas, Hoisin Sauce, Black Pepper

Region / culture: England | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Crab and Cucumber Wraps are a delicious and refreshing dish that combines the delicate flavors of crab meat with the crispness of cucumber, all wrapped up in a soft tortilla. This recipe is perfect for a light lunch or as a tasty appetizer for a dinner party.

History

Crab and Cucumber Wraps are a popular dish in many Asian cuisines, particularly in Chinese and Japanese cooking. The combination of crab and cucumber is a classic pairing that is loved for its fresh and light flavors.

Ingredients

0.5 english cucumber
1 medium dressed crab (or 1 lb (454 g) lump crab meat if not cooking the crab)
4 small whole wheat tortillas (or regular flour tortillas)
8 tbsp hoisin sauce
ground black pepper

How to prepare

Cut the cucumber into small, evenly-sized batons (julienne cut them).
Scoop the dressed crab into a small mixing bowl, add a little freshly ground black pepper, and lightly mix to combine.
Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side. If you have a gas stove, you can also cook tortilla shells directly over the flame. Just ensure to watch them carefully to prevent burning.
Spread 2 tbsp of the hoisin sauce onto a tortilla, then sprinkle with a quarter of the cucumber.
Arrange a quarter of the seasoned crab meat down the center of each tortilla and roll up.
Repeat the previous step with the remaining ingredients.
Serve immediately.

Variations

Add avocado slices or shredded carrots for extra flavor and texture.
Use lettuce leaves instead of tortillas for a low-carb option.
Mix in some chopped fresh herbs like cilantro or mint for a burst of freshness.

Cooking Tips & Tricks

Be sure to julienne cut the cucumber into small, evenly-sized batons for the best texture and presentation.

- When heating the tortillas, be careful not to overcook them as they can become tough and chewy.

- You can customize this recipe by adding other ingredients such as avocado, lettuce, or shredded carrots for extra flavor and texture.

Serving Suggestions

Serve Crab and Cucumber Wraps with a side of soy sauce for dipping or a light salad for a complete meal.

Cooking Techniques

Julienne cut the cucumber for a uniform and attractive presentation.

- Heat the tortillas gently to prevent them from becoming tough and chewy.

Ingredient Substitutions

You can use imitation crab meat or cooked shrimp instead of crab meat.

- Use gluten-free tortillas for a gluten-free option.

Make Ahead Tips

You can prepare the crab and cucumber filling ahead of time and assemble the wraps just before serving to save time.

Presentation Ideas

Arrange the Crab and Cucumber Wraps on a platter and garnish with fresh herbs or a drizzle of hoisin sauce for an elegant presentation.

Pairing Recommendations

Pair Crab and Cucumber Wraps with a light and crisp white wine or a refreshing iced tea for a perfect match.

Storage and Reheating Instructions

Store any leftover Crab and Cucumber Wraps in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Crab and Cucumber Wraps contains approximately 250 calories.

Carbohydrates

Each serving of Crab and Cucumber Wraps contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crab and Cucumber Wraps contains approximately 8 grams of fats.

Proteins

Each serving of Crab and Cucumber Wraps contains approximately 15 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium. Cucumbers are rich in vitamin K, vitamin C, and potassium.

Alergens

This recipe contains shellfish (crab) and wheat (tortillas), so it may not be suitable for those with allergies to these ingredients.

Summary

Crab and Cucumber Wraps are a nutritious dish that is rich in proteins, vitamins, and minerals. They are a great option for a light and healthy meal.

Summary

Crab and Cucumber Wraps are a delicious and nutritious dish that is perfect for a light lunch or appetizer. With a combination of fresh crab meat, crisp cucumber, and flavorful hoisin sauce, these wraps are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. I was at a friend's house for a dinner party, and she served these beautiful Crab and Cucumber Wraps as an appetizer. The delicate flavors and textures of the dish were unlike anything I had ever tasted before. I knew I had to learn how to make them.

My friend, who was an excellent cook, graciously shared the recipe with me. She explained that she had learned it from her mother, who had picked it up from a chef during a trip to Asia many years ago. I was amazed at the journey this recipe had taken before finding its way to me.

I couldn't wait to try my hand at making the Crab and Cucumber Wraps. I gathered all the necessary ingredients - fresh crab meat, crisp cucumbers, creamy avocado, and a tangy soy sauce dressing. I carefully followed the instructions my friend had given me, slicing the cucumbers thinly and mixing the crab meat with the avocado and dressing.

As I assembled the wraps, I marveled at how simple yet elegant they were. The crispness of the cucumber contrasted beautifully with the creamy crab and avocado filling. I couldn't resist sneaking a taste before serving them to my family, and I was thrilled to find that they tasted just as delicious as I remembered.

From that moment on, the Crab and Cucumber Wraps became a staple in my cooking repertoire. I would make them for special occasions, family gatherings, or simply when I wanted to treat myself to something special. Each time I made them, I felt a sense of connection to my friend and her mother, as well as to the chef who had originally inspired the recipe.

Over the years, I have shared the recipe with many friends and family members. Each time, I would recount the story of how I first discovered the Crab and Cucumber Wraps and the journey the recipe had taken to reach me. It became more than just a dish - it was a symbol of the connections we form through food and the stories we share around the table.

As I grew older, I continued to experiment with the recipe, adding my own twists and variations to suit my tastes. Sometimes I would substitute shrimp for the crab, or add a sprinkle of sesame seeds for extra crunch. No matter how I chose to make them, the Crab and Cucumber Wraps always brought a smile to the faces of those who enjoyed them.

Now, as I pass on the recipe to my grandchildren, I hope that they will feel the same sense of wonder and connection that I did when I first learned to make them. I hope that they will appreciate the history and tradition behind the dish, and continue to share it with their own friends and loved ones.

In the end, the Crab and Cucumber Wraps are more than just a recipe to me - they are a story, a memory, and a legacy. And as long as I continue to make them, I know that those connections will live on, bringing people together through the simple joy of good food.