How To make Crab and Cucumber Pastries with Mustard Sauce
4 sheets phyllo pastry
1/4 cup butter
melted
8 ounces flaked crabmeat
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/4 cup chopped fresh chives
1 tablespoon fresh lime juice
1/4 cup whipping cream
2 tablespoons dijon mustard
2 tablespoons sour cream
1/2 english hothouse cucumber :
cut into
-- matchstick-size -- strips 1 tablespoon chopped fresh dill
1 tablespoon olive oil
8 teaspoons mango chutney
Preheat oven to 400?F. Place 1 phyllo sheet on work surface; cover remaining ph yllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet . Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. B ake until golden, about 6 minutes. Cool completely.
Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt a nd pepper. Set aside.
Mix cream, mustard and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container . Cover crab mixture and mustard sauce separately and refrigerate.)
Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes.
Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup cra b mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repea t layering with phyllo square, crab mixture, cucumber and chutney. Top each wi th third phyllo square. Drizzle mustard sauce around stacks.
Restaurant; Lane Restaurant, Galway, Ireland
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
How To make Crab and Cucumber Pastries with Mustard Sauce's Videos
HOMEMADE FITA CRACKER CANAPE WITH CUCUMBER TUNA SALAD SPREAD RECIPE [ Easy to make Appetizer ]
NO COOKING NEEDED [ EASY COLD APPETIZER ] FITA CRACKER CANAPE WITH TUNA SALAD DRESSING
INGREDIENTS:
1 pack ng Fita Crackers (10 pcs) - ₱53.50
2 cans of Century Tuna 420g - ₱62.00
2 pcs Medium Size of Cucumber - ₱42.00
1-2 pcs Medium Size of Carrots - ₱30.00
1/2 cup of Mayonnaise - ₱ 78.00
2-3 pcs of tomatoes (for garnish) - ₱ 16.00
Salt and pepper to taste -
Estimated Total Expenses: ₱281.50
YIELD: 90 pieces of Canape
TOOLS USED:
Chopping Board
Knife
Grater
Peeler
Serving plate
mixing spoon and fork
Mixing bowl
strainer (optional)
tong
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Japanese Kani Salad
Japanese Kani Salad
Recipe:
1 small size cucumber
1 small size carrots
20 pcs crab sticks
1/2 cup whole kernel corn
1/2 cup mayonnaise
1 tsp sesame oil
1 tsp lemon juice or calamansi juice
1/4 tsp black pepper
green ice lettuce
Easy Sauce Plating Designs (short version)
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
To get the full recipe go to
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Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.