Kinky Crab - Kilmore Quay crab spring rolls
Raglan Road
Downtown Disney


1 tablespoon mayonnaise
1 teaspoon Dijon mustard
225 g/8ounces fresh white crabmeat
1 tablespoon chopped fresh mixed herbs (such as basil and coriander)
50 g/2 ounces watercress, well picked over, plus extra to garnish
4 x 25 cm/10 inch spring roll wrappers, thawed
1 egg yolk mixed with 2 teaspoons water
sunflower oil, for deep-frying
about 4 tablespoons chilli jam
salt and freshly ground black pepper

Method of Preparation:
Place the mayonnaise in a small bowl and beat in the mustard. Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go. Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste.

Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you. Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner. Fold over to enclose and then roll it towards you a little. Fold in the sides and continue to roll up into a nice cylinder shape. Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.

When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180C/350F, or until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.

To serve: Using a sharp knife, cut off very ends of each spring roll so that they will sit well on the plate, then cut each one in half on the diagonal. Set on serving plates and drizzle over the chilli jam. Garnish with the watercress.