Prep Time  30 minutes

Cook Time  45 minutes

Total Time  1 hour 15  minutes

Serves 4 people

Ingredients

• For the Spring Rolls
• ½ pound jumbo lump crabmeat
• 1 Tablespoon mayonnaise
• 1 Tablespoon tamarind paste
• 1 Serrano chili, seeded and finely minced
• 1 sprig scallion, chopped
• 1 Tablespoon cilantro, chopped
• ½ cup white cabbage, finely shredded
• Salt
• 4 spring roll wrappers, 7 inches square
• 1 egg yolk, lightly beaten
  
  

• For the Salmon Shank
• 4 (3ounce) fresh Atlantic Salmon filets
• Salt and pepper, to taste
• 2 Tablespoons vegetable oil

• Preparation 

• For the Spring Rolls:

1. In a large bowl, add the crabmeat. Carefully, trying not to break up the meat, pick through the crabmeat to remove all pieces of shell.
2. Add the mayonnaise, tamarind paste, Serrano chili, scallion, cilantro, cabbage and season with the salt. Fold gently to combine. Again try not to break up the meat.
3. Lay out a spring roll wrapper on a board. Place 1 Tablespoon of crab mixture in the center. Fold in the sides and roll the wrapper over the mixture. Seal the roll with a little of the egg yolk.
4. In a deep fryer or large pot, heat oil to 375 degrees. Fry the spring rolls for only 1 minute. Remove the rolls from the oil and allow to drain on paper towels. Let cool.

• For the Salmon Shank:

1. Split salmon filets down the middle, lengthwise.
2. Lay on a board, skin side up. Place the crab spring rolls in the middle of the filet, at a right angle to the salmon. (It should look like a T.)
3. Roll the salmon filet up around the spring roll and tie the salmon in place with leek greens.
4. Season the salmon roll with salt and pepper.
5. Dip the entire salmon “shank” into tempura batter.
6. In a deep fryer or large pot, heat oil to 375 degrees. Fry the salmon “shanks” for 5 minutes or until done.