My Little Kitchen Season 1

My Little Kitchen

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Chef Lee Jin Ho

Crab Meat Rolls

See this beautiful mix of vegetables?

We'll be using these vegetables to make crab rolls, what we call gaematsal milssam.

We'll be wrapping them up nicely in thin flour crepes.

To make red crepes we'll be using beet root.

Put chunks of beet root in the mixer, 100g (3.5oz) beet root

add some salt,

and two tablespoons of water...

and blend.

Let's put this juice to the side.

Now the big one.

For green crepes, we will use some spinach. 3 spinach

Add some salt

with 150ml of water. ( 5oz water )

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And last but not least, for orange crepes, half a carrot. 1/2 carrot

150ml (3.5oz) water

Beautiful bright colors, aren't they?

Next, prepare the batter.

Mix flour with water.

Then divide the batter into three.

Add a color to each and mix.

Using a spoon, put some batter in the frying pan and make a little circle.

It's a low-heat process.

Lay out the crepes separately to cool, so that they don't stick to each other.

Next, make the sauce.

Make a simple sauce consisting of Dijon mustard.

It's a simple sauce consisting of Dijon mustard, 1Tbsp Dijon mustard

grape seed oil, 1 Tbsp grape seed oil

honey, 1 tsp honey

lemon juice, 1 tsp lemon juice

salt and pepper.

Slice the crab sticks into thin strips. 300g (10.6oz) crab meat

Then mix them with mayo, for a softer taste. 2 Tbsp mayonnaise

The crepes cooled nicely.

Put a bit of crab meat on each crepe, and wrap.

And our colorful crab rolls are ready. Isn't it beautiful?

By the way, this makes a great party dish,

so try it out with your friends. I'm sure they'll love these rolls.

Crab Meat Rolls