In a bowl, combine the crabmeat, mayonnaise, celery, onion, mustard and seasonings.
Spread 1/2 cup crab mixture on the bottom of each roll.
Sprinkle with cheese.
Spread butter on the cut side of roll tops.
Broil both halves of sandwiches 4 inches from the heat for 3-4 minutes or until cheese is melted and crab mixture is bubbly.
eanwhile, combine the crabmeat, breadcrumbs, curry paste, onion and egg white
Use fresh crab if possible.
If not, canned or frozen crab meat is acceptable, but not as good.
Place crab in bowl, add onion, green pepper, and lemon juice; gently mix, trying not to break up the crab pieces.
At this point, begin adding mayo to obtain the texture you seek- it should hold together, but not be mushy.
The mayo should just serve as a binder.
Then begin to add curry powder to taste; we like it very spicy, so I use about 2 Tblspn curry per pound of crab meat.
Start small, taste& add more if you want it hot& spicy.
Blend or Process crab, prawns, paste, lemon grass, coriander,
In skillet melt butter.
Add onion and curry powder.
Saute. Add flour and brown slightly.
Add milk, stirring until thickened. Add crab meat and heat. Serve over hot rice.
Cut the crabs in small pieces and use the lime juice for washing them. Use the ginger, minced chive, garlic, thyme to season the crabs. Pour the oil into a preheated pot.
Make a paste by mixing the curry, salt and the pepper and add it to the hot oil. Next add the crab meat along with the coconut milk when the mixture thickens.
Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with cassava dumplings.
tep 13.
Make the curry sauce: Add the cream from
If you didn't pick the crab meat out of the crab yourself then I'd recommend going through it and picking out shells -- there are always a ton in the prepackaged stuff.
Combine all ingredients thoroughly and chill for at least 2 hours.
Serve with your favorite crackers, crusty bread, bagel chips, pita chips, etc.
latter, serve immediately with Red Curry Sauce, and garnish with green
wok or saucepan, add curry seeds mixture and ginger and
Preheat an outdoor grill for high heat. When hot, lightly oil grate.
Whisk together the olive oil, butter, and garlic; generously brush onto crab.
Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Melt butter in saucepan.
Saute onion and bell pepper in butter.
Add crab meat and shrimp and cook on low until shrimp is cooked.
Add half and half and parsley.
Thicken sauce with flour. Serve over noodles and top with cheese or serve with crackers.
rom the mixture.
Add curry and chilli powders and about
eppered crab, heat the oil; add garlic, ginger, onions, green chili, curry
n oil.
Add the crab, season with salt, pepper and
Combine crab, Chinese pickles, shallots, celery, egg
hilli until onion softens. Add curry leaves and spices, stir-fry
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Soak noodles in boiling water for 10 mins. Drain then distribute between muffin recesses.
In a large bowl, mix crab meat, eggs, coconut milk, spring onions, cilantro, curry paste, lime juice and chili. Spoon over noodles. Sprinkle with sesame seeds. Bake for 20 mins, or until firm and golden. Let cool in pan. Remove from pan with a plastic spatula. Serve with sweet chili sauce and salad.
hilies until onions soften. Add curry paste and stir-fry until