The City Magazine Since 1975

Blue Crab Summer Rolls

October 2020
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1 daikon radish, peeled
2 carrots, peeled
Green part of 6 scallions, thinly sliced
12 rice paper wrappers, available at Whole Foods and H & L Market
1 lb. fresh jumbo lump crab, gently picked over for shell or cartilage
12 large Thai basil leaves, available at Whole Foods
1 oz. bunch of fresh cilantro sprigs
Sea salt
Sweet & Spicy Dipping Sauce (recipe follows)

For the dipping sauce:

2 ⅔ Tbs. Red Clay Hot Honey
2 Tbs. low-sodium soy sauce
2 Tbs. Red Clay Habanero
Whisk all ingredients to combine.


Thinly slice (julienne) the daikon, carrot, and scallions to approximately five-inch lengths. (Pro tip: a Japanese mandolin makes easy work of this step for the carrots and daikon radish.)

Dip one rice paper wrapper into warm water for five seconds then place it on a work surface. Layer the daikon, carrots, scallions, crab, basil, and sprig of cilantro a quarter of the way up onto the paper. Lightly sprinkle with sea salt.

Roll over once, tuck in the sides and ends, and roll up tightly. Repeat with remaining wrappers. Set on a serving platter and serve immediately or cover with a lightly damp paper towel and refrigerate up to two hours.