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Snow-crab rolls with caviar

Time 15 minutes
Yields Serves 4
Snow-crab rolls with caviar
(Los Angeles Times)
1

Heat the broiler with the oven rack 6 inches from heat. Cut each sheet of feuille de brick in half to make 4 semicircles.

2

Divide the crabmeat into 4 equal portions and place the crabmeat in the middle of each feuille de brick. Top each with one-half tablespoon chives and one-half tablespoon caviar. Fold each side of the feuille de brick semicircles over the fillings, then roll up away from you.

3

Broil the rolls until crisp and slightly brown, about 40 seconds. Cut each roll in half.

4

To serve, place the lettuce leaves on a serving platter. Put 2 crab roll halves on top of each leaf and garnish with the crab claws and chervil sprigs. The rolls are eaten wrapped in the lettuce leaves.


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