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Crab Spring Rolls - Cooking Light

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      Title: CRAB SPRING ROLLS - COOKING LIGHT
 Categories: Appetizers, Chinese, Low-fat/low, Seafood
      Yield: 4 Servings
 
      2 tb Sugar
      1 c  Pink grapefruit juice
      2 tb Fresh lime juice
    1/8 ts Freshly ground pepper
           Vegetable cooking spray
      2 c  Thinly sliced bok choy
    2/3 c  Finely chopped green onions
      2 tb Fresh lime juice
      2 ts Minced fresh cilantro
    1/2 ts Minced pickled ginger
    1/8 ts Salt
    1/8 ts Freshly ground pepper
      6 oz Lump crabmeat; shell pieces
           -removed
      8    Egg roll wrappers
      1    Egg white
      2 tb Olive oil
      2 c  Gourmet salad greens
     12    Pink grapefruit sections
      2 tb Slivered almonds; toasted
 
  Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08
  Place sugar in a small saucepan over medium-high heat; caramelize by
  stirring often until sugar melts and is golden (about 2 minutes).
  Remove from heat; carefully stir in grapefruit juice and 2
  tablespoons lime juice (caramelized sugar will harden and stick to
  spoon). Place pan over medium-high heat until caramelized sugar
  melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2
  cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a
  nonstick skillet with cooking spray; place over medium heat until
  hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok
  choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime
  juice through crabmeat); stir.
   Working with 1 egg roll wrapper at a time (cover remaining wrappers
  to kee from drying out), spoon 1/4 cup crabmeat mixture into center
  of wrapper. Fold lower right corner over mixture; fold lower left and
  top right corners over mixture. Moisten top left corner with egg
  white; roll up jelly-roll fashion. Repeat procedure with remaining
  wrappers, crabmeat mixture, and egg white.
   Heat oil in skillet over medium-high heat. Add egg rolls; cook 5
  minutes o until golden, turning frequently. Arrange 1/2 cup salad
  greens and 3 grapefruit sections on each of 4 plates; top each with 2
  egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each
  serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.
 
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