Crab Roulade - 16 oz

Prep

40 Minutes

Total

60 Minutes

Yield

10 Servings

Ingredients

Crab Filling

  • 16 Oz Heron Point Crab Meat
  • 1/4 Cup Shallots, minced
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Creme Fraiche
  • 1/4 Cup Chives, minced
  • To Taste Salt
  • To Taste Black Pepper

Passionfruit Emulsion

  • 1 Ea Shallot, chopped
  • 1 Cup Passionfruit Puree
  • 1 Cup Vegetable Oil

To Serve

  • 5 Ea Avocados, thinly sliced
  • 1 Ea Fresno Chili, thinly sliced
  • 4 Tbsp Sesame Seeds, black & white, toasted
  • 10 Ea Chives, halved
  • 1/ 2 Cup Micro Herbs

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Crab Filling

  1. In a medium sized mixing bowl combine all ingredients together
  2. Roll out a layer of plastic wrap onto a damp, flat surface
  3. Place 1/10 of crab mix on plastic wrap and roll tightly into a cylinder, twisting the ends. Repeat until you have 10 logs
  4. Chill logs in the refrigerator for 15 minutes
  5. Prep avocados and wrap each log with half an avocado

Passionfruit Emulsion

  1. In a blender, puree shallot and passionfruit puree until smooth on medium speed
  2. Reduce speed to low and slowly stream in oil until thickened

To Serve

  1. Garnish each crab roll with sesame seeds, chives, Fresno chili slices and a few micro herbs