Rollitos De Jaiba - Crab Rolls

Rollitos de jaiba are Mexican crab rolls shaped into finger-sized pieces and broiled instead of fried, making them a lighter take on the typical seafood appetizer. Flaked crab meat mixed with beaten egg, tomato juice, bread crumbs, chili powder, mustard, and parsley, chilled until firm, then broiled on a rack until crisp on the outside.

Chilling the mixture for 2 to 3 hours before shaping is not optional. The cold firms up the egg and bread crumb binder so the rolls hold their shape on the broiler rack. Skip this step and they fall apart under the heat.

Broiling on a rack lets the heat hit all sides and the fat drips away, giving you a crispy exterior without the grease of deep frying. Five minutes per side is all it takes for golden, set rolls that hold together when picked up with a toothpick.

Chef Tips

• Flake the crab meat thoroughly and pick through it for any shell fragments or cartilage.
• Shape the rolls with damp hands to prevent sticking.
• Keep the rolls finger-sized. Too large and the centers won’t cook through under the broiler.
• Watch closely during broiling. Bread crumbs go from golden to burnt fast.

Variations

• Add diced jalapeño to the mixture for a spicier version.
• Use canned or imitation crab if fresh isn’t available. Drain well before mixing.
• Serve with a squeeze of lime and a side of salsa or chipotle aioli for dipping.