Crab Salad Rolls

There is something about chef Michael Smith's haircut that just doesn't jive. I was watching his show Chef at Home at the gym and this hairdo he had going on seemed to overshadow his fabulousness. Didn't help that Pearl Jam's Eddie Veder kept appearing on an adjacent screen with his yummy tousled curls falling all over his face. I still managed to drool over Smith's  parchment paper-baked fish and tuna salad rice paper wrap creations. Only, I wanted something a little different. 

I doubt imitation crab has ever been chic, but if I was serving real crab in a prairie city such as Edmonton, I would be serving it for a special occasion. It is pricey! This isn't that occasion. I needed lunch food and a Vietnamese-style wrap sounded like the perfect item. Instead of a typical wrap filling, I opted for the crab salad recipe below. Awesome! Light, delicious and I wasn't tired of it after three days. 

Adapted From: http://www.skinnytaste.com/

Serves 6

Ingredients

• 1 medium avocado chopped
• 2 cups chopped imitation crab 
• 2 T chopped red onion
• 2 T capers
• 1 lime, juice of
• 2 T chopped cilantro
• 1 t olive oil
• salt and pepper
• rice paper sheets

Method

In a medium bowl, combine onion, lime juice, olive oil, capers, cilantro salt and pepper. Add crab meat and toss well.

Dip the rice sheets in warm water to soften (follow package instructions and take advantage of this useful tutorial on You Tube: http://www.youtube.com/watch?v=IfI1wMeDXhg&feature=fvwrel). 

Drop a few tablespoons worth of the crab salad into the centre. Fold the edges into the centre of the wrap and roll the paper into a tube-like creation. Seriously, just watch the tutorial.