reate egg wash.
Dredge crab stick in flour; one at
Melt butter in saucepan over low flame.
Add flour and salt. Stir until all flour is mixed with butter.
Add milk and stir until thickened.
Add cheese until melted.
Add crab sticks.
Cut into 3 pieces.
Add asparagus.
Make certain crab meat and asparagus are heated.
Serve over toast.
1. Soak the noodles in hot water for 10 minutes.
2. Meanwhile mix chopped vegetables with the diced crab sticks in a bowl.
3. Drain the rice noodles, separate the strands with your hands and add them to the salad bowl.
4. Add dressing and mix well. Season with salt and pepper.
Heat frying pan.
Fry crab, ginger and garlic with peanut oil. Mash black beans. Add salt, m.s.g., shoyu, sake and water. Add the seasoned mixture to the fried crab.
Cover and cook over medium heat.
When crab is cooked, add cornstarch mixed with water. Cook only until gravy is thickened. Garnish with lemon slices.
Mix together all except Hoffman or cocktail sauce and spread on plate.
Then spread on Hoffman or Kraft shrimp cocktail sauce. Sprinkle on 6 diced crab sticks.
Chop boiled eggs and crab sticks.
Add corn and salt.
Stir mayonnaise into the salad.
Mix the salad and refrigerate for 30 minutes.
o reserve meat for another recipe like stuffing for mushrooms etc
e served immediately with Chinese fried bread sticks.
Place into a
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish.
Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top.
For best results, refrigerate overnight.
he peppers.
Drain the crab meat if necessary and place
n all sides, like traditionally fried crab cakes, which I think is
Chop and mix
crab
sticks with cheese.
Add chives and serve with vegetables or crackers.
Mix cream cheese, lemon and onion until soft.
Smooth lumps with fork.
Add cocktail and Worcestershire sauces until pink; add crab meat last.
Form into ball and place on serving plate.
Use remaining cocktail sauce to spread on the top.
Finger like frosting.
Chill and serve on any crackers.
Can mix 1/2 shrimp and 1/2 crab.
Cut the crab sticks (kamaboko) into thin slices horizontally.
Mix all the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.)
Serve on lettuce leaves.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks.
Pour dressing over salad and toss.
May sprinkle toasted sesame seed on top.
beat well.
Place the crab meat in a bowl and
Cook spaghetti until tender.
Drain and set aside to cool. Dice tomato, onion and green pepper into smallest pieces possible. Dice crab sticks into small cubes.
Add ingredients including spices to cooled spaghetti.
You may add oil at this time and refrigerate or wait until ready to serve.
(Be sure not to put too much oil on salad.)
This dish is best prepared the day before serving.
Great as a side dish.
Can be served cold or at room temperature (very good).
Slice cucumber lengthwise and remove seeds.
Put crab sticks inside cucumber and place halves together.
Spread mayonnaise on one side of the Chikuwa and push cucumber through.
Cut into 1/2-inch slices and serve with shoyu or mustard/shoyu sauce.
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
vocado.
Sitr together the crab, mayonnaise mixture and the cooled