Crab and Mango Roll

Recipe provided by Phillips Foods, Inc., submitted by Chef Dennis Friedman. Yield: 4 servings.

16 oz. Phillips Jumbo Lump Crab Meat

4 8-10" circular rice paper wrappers

1 Tbsp. olive oil

1 Tbsp. lemon juice

⅛ tsp. salt

⅛ tsp. black pepper

1 tsp. mint leaves, chopped

1 tsp. cilantro, chopped

½cucumber (seedless), peeled and julienned

1 mango, peeled and julienned

4 oz. canned Piquillo peppers or

1 red pepper, roasted, peeled and julienned

BLACK BEAN SALAD:

2 cups canned or freshly cooked black beans

1 Tbsp. olive oil

⅛ tsp. each, or to taste, salt and pepper

1 tsp. mint leaves, chopped

1 tsp. cilantro, chopped

1 avocado, peeled, pitted and diced

as needed for garnish, sprigs of mint and/or cilanto and basil, lemon zest

Soak each rice paper in 1" deep warm water for 1 minute to soften. Remove and lay flat on clean cutting board surface.

In bowl whisk lemon juice with olive oil, salt and pepper, mint leaves and cilantro. Gently fold in crab meat.

To assemble: Layer cucumbers, mango and peppers in 2 neat stacks, about ½" thick total across the rice paper about ⅛ of the way up from the bottom of the wrapper and leaving about 1" open on each end.

Place about 4 oz. crab mixture on top of each julienned stack.

To roll: Roll up from the bottom as tightly as possible, folding in the sides after 1-2 turns, then repeating to fold in the sides, as necessary, until rolling is complete.

Mix all black bean salad ingredients together (except avocado) in small bowl until well blended. Gently fold in avocado.

To cut and serve: Use a sharp wet knife to trim off the rolled sides then cut each roll into thirds. Place rolls on top of Black Bean Salad.

Garnish with sprigs of mint and/or cilantro, basil, lemon zest.

Serve with a soy based dipping sauce or cucumber sauce.