1 box couscous (about 2 cups), cooked
Curry powder to taste
1/2 pound of crabmeat, picked for shells
2 tablespoons chopped mint leaves
4 large sheets brix paper (can substitute won ton wrapper; both available at gourmet food stores)
2 whole eggs, lightly beaten with 1 tablespoon milk
Salt and freshly ground pepper to taste
Prepared mango chutney, as needed
Cook the couscous. While it’s cooling, add curry powder to taste along with salt and pepper. Toss in the crabmeat and mint leaves and set aside. Cut the brix paper into quarters, keeping the unused portion covered so that it does not dry out. Brush the paper with the egg wash and place a tablespoon and a half of the crab mixture on the paper. Roll up the paper like an egg roll using the egg wash as glue to hold the paper and mixture intact. Continue making the rest of the rolls and let set up in the refrigerator for 20 minutes. Cook the rolls in a deep fryer until golden brown; serve with mango chutney.
