Pineapple Crab Roll:
What's Coookin'

Aired on Superstation WGN
Saturday, October 8 and December 31, 2005
Show 226

Alex rejoins Chef Scott Crawford, a food master of "Modern American" style, at Woodlands Resort and Inn in Summerville, South Carolina. Scott prepares Maine peekytoe crab cannelloni rolled in paper-thin, shaved pineapple in place of dough.

Rich in manganese, pineapple has an enzyme that aids in digestion and reduces swelling. Crab meat is low in fat and calories and is a good source of high quality protein as well as selenium, magnesium, vitamin B6 and folate. In addition, all shellfish have glucosamine which levels off blood sugar.

Scott folds his crab meat with crème fresh, onions, chives and vanilla oil. After rolling the pineapple cannelloni, Scott garnishes with a dollop of salty, fermented barley that can be found in Asian markets.

A drizzle of white soy adds the final touch to this scrumptious light and healthy dish.

Peekytoe crab in pineapple cannelloni
(Serves 4)

Ingredients:

1 fresh pineapple, peeled and cored
8 oz. peekytoe crab meat, picked of any shell
1 Tablespoon crème fraiche
6 fresh chives, finely chopped
1 small red onion, finely diced
1 teaspoon vanilla oil
4 teaspoon moromi with yuzu skin*
Sea salt to taste

Preparation:

Using a mandolin or slicer, slice pineapple vertically approximately 1/16 inch thick, to create long slices.

In a small mixing bowl, fold together crab, crème fraiche, chives, red onion, and vanilla oil. Season with sea salt. Spoon the crab mixture in a row on the pineapple slices.

Roll the pineapple into "cannelloni." Slice the canneloni into desired lengths and garnish with moromi.

*Moromi is a paste made of fermented barley. It can be found in Asian and specialty markets.