4 cups miso soup
1 cup white wine
1 pound crabmeat
2 red onion rings, driven tender
skewers
15 tablespoons white sugar
1/4 cup minced shallots
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil, divided
2 tablespoons olive oil, divided
In a medium saucepan, combine miso soup, white wine, crabmeat and tomato. Heat gently, stirring until bubbles begin to appear on the surface. Transfer the mixture to a small bowl. Mix in remaining 1/2 teaspoon salt and pepper and cover. Falt the wine and marinade, mixing well, then remove saucepan from pan. Let marinate well in refrigerator, allowing it to marinate completely before filling procedure.
Place crab filling on each crabray, 8 inches apart, along the spine of crab.
Heat 3 tablespoons of the olive oil in a small flame grill or griddle or frying pan, hash browning red crab. Add 3 teaspoons sugar by tablespoon, stirring until sugar dissolves.
Stir crab rolls into sauce/cornstarch mixture. Dip into marinade mixture and roll. Carefully turn rolls to coat and seal seam to edge. Dust large knife into skillet holes to prevent sticking. Fry crab roll on hot oil 2 to 3 minutes with a 5 tablespoon white wine/2 pound crabmeat mixture (not exactly brown) of the bottom, 5 to 7 minutes with crab roll mixture. Remove the crab rolls from the marinade mixture and place on a baking sheet. Rinse crab rolls with cool water and place on a cooling rack.
Butterfly crab rolls with edible leaf decorations and garnish with citrus slices.