Chunky Crab Stick Appetizer with Supreme Sauce

This is zucchini fry recipe I was a little worried about because every time I've always tried to cook zucchini in the oven it's always been mushy these are not mushy they are delicious

I wanted to add something different to my usual avocado salad.Taste first and adjust the wasabi to taste. Recipe by usaco3

Stone crabs come from Florida and are only available during winter months. They are caught, one claw is cut off and the crab returned to the ocean where it’s claw will regenerate. By leaving one claw attached the crab can eat and protect itself. These are so good and are our favorite crab so if you have a chance to try them…. go for it. I use the mustard sauce all year long for sandwiches, shrimp, chicken any meat!

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I wanted to make a simple salad recipe that could be used in bentos on busy mornings.Take care not to overcook the broccoli. Recipe by Kyoku

#mindaskitchen - http://www.mindas-kitchen.com

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro

Easy and quick. Baked instead of pan fried!!! This makes two large crab cakes plus a little bit of the mix will be left over and you can make crab cake balls with him. I served it with garlic shrimp and a large salad.

I made this with canned crab that I received as a gift.I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.I've also made this dish with broccoli instead of bok choy.Be careful not to overcook the bok choy in Step 2. Recipe by kako*

I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama

The izakaya my husband goes to a lot serves shrimp-mayonnaise with a sauce that contains a little ginger. I tried it and it was delicious, so I copied it.You just need a tiny bit of garlic. Maybe less than 1 gram is all you need.You need about the same amount of ginger juice too.This 'hidden flavor' is what makes the sauce so good.If you slit the back of the shrimp, they open up and look bigger than in reality. Recipe by Izumiuna

Enjoy the savory flavor of crab cakes with a crispy crust, paired with a dry white wine or champagne.The story behind this recipeI couldn't forget the taste of the crab cakes I first had in America, so I worked hard to recreate the flavor.

Let's cook this recipe for Mother's day !! You can recreate that famous restaurante dish at home (^^♪ #mommasrecipes

MY VERSIONQUICK AND EASYVEGAN POT STICKER APPETIZERLOVING IT

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.The taro potato dumping are are easier to roll once cooled. The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

These crab cakes are incredibly delicious, and the remoulade sauce is easy to make using common ingredients you likely have at home. Highly recommended!The origin of this recipeIt's a family favorite! We've tried adding and removing ingredients, and this combination turned out to be the best.

I was wondering if I could make any tasty dish with broccoli from my vegetable garden and I came up with this recipe.Make the sauce just before serving to enjoy it while it's still fluffy. Recipe by loccitane

I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious. Recipe by Yuuyuu0221

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

This recipe was passed down from my father. I created a crab meat sauce as a bonus.Add your own choice of ingredients and enjoy this fluffy and creamy egg custard.When whisking the eggs in Step 2, whisk until the egg whites are completely gone.When combining the dashi stock in Step 3, if it is hot, it will cook the egg, so cool it down to room temperature first.Although I gave instructions to steam the custard using various methods, adjust the recipe to suit your methods. For 4 servings. Recipe by Mama buta

I thought that I could make shrimp with mayonnaise easily using sweet chili sauce, so I tried it out. I adjusted the recipe to be simple and delicious using just a few ingredients.The sweet chili sauce has umami, so only a few ingredients are needed to make this easy and delicious dish. I served the shrimp on a bed of mizuna greens, and they were also delicious on a bed of deep fried harusame glass noodles. For 3 to 4 servings. Recipe by Lesser Panda

This is the taste of my mom's cooking. It is incredibly delicious!- Recipe by Kodomoto Tsukuru Uchigohan

Behind this recipe, there is help, care, and love. Thank you, dear.

This has been our family's favorite for a long time.Simple and delicious!Using tinned crab would be better but it is very expensive... we use the crab sticks instead and enjoy the taste of imitation crab (laugh).The water content of the type of tofu you use decides the taste.Don't forget to taste before adding the katakuriko mixture. If it is too bland add more salt.Tofu is very fragile. Move the frying pan around to mix the ingredients and your tofu will keep its shape. Recipe by Chokotaro

Sudachi is a specialty of Tokushima, which is where I live.Sudachi and soy sauce is usually served with sashimi, but this time, I transformed it into a sauce for Western hors d'oeuvres.The scallops are tasty as they are, but I think you can even improve their flavors if you scatter on some salt to get rid of any fishy odor and also sprinkle on some sudachi sauce. Recipe by happy sky

I couldn't resist any longer; I really wanted to eat fusilli. So, I went out and bought some! This dish is a bit of an adaptation. Normally, ready-made crab soup is eaten as a soup, but I tried using it to make a dry pasta dish. The soup is mixed with fusilli, sausage, and broccoli, and it works well! It's a new dish added to our home menu. We focus on using ingredients available in the fridge, so it might seem a bit unusual or mismatched, but it's delicious! Every plate is finished, haha!

I love shrimp and always trying to find a way to use it. I came up with this one last night for dinner.