Snow-crab rolls with caviar

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

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


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.


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


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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