How To make Crabmeat Custard
4 sl Crustless bread
6 oz Pk frozen snow crab meat
1 c Grated sharp Cheddar cheese
Salt and pepper 4 Eggs
3 c Milk
1/2 t Salt
ds Cayenne 1. Place bread slices in the bottom of a lightly greased,
shallow, 2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and
salt and pepper to taste. Spread on top of bread slices. 3. In a large mixing bowl beat together eggs, milk, 1/2 teaspoon
salt and cayenne. 4. Pour egg-milk mixture over crabmeat and top with remaining 1/2 cup
cheese. 5. Heat, covered, in Microwave Oven 15 to 18 minutes or until custard is
set.
How To make Crabmeat Custard's Videos
Easy CRAB RANGOON Recipe / Crab and Cream Cheese filled Wonton
Subscribe for more Yummy Recipes!
CRAB RANGOON
100 g Cream Cheese
100 g Crabmeat
Spring Onions, minced
3 cloves Garlic, minced
1/2 tsp Soy Sauce
1/2 tsp Knorr Liquid Seasoning
1/2 tsp Fish Sauce
1/2 tsp Sesame Oil
Salt and Pepper to taste
Wonton Wrappers
Sweet Chili Sauce (dippings)
yield: 20 pcs of Crab Rangoons
CHOCOLATE CASTELLA
CASTELLA CHEESE CAKE
CASTELLA CAKE
NO BAKE DECADENT MOIST CHOCOLATE CAKE
DECADENT MOIST CHOCOLATE CAKE
OREO CAKE Red Ribbon Inspired
SUPER MOIST CHOCO BANANA LOAF
CHICKEN TEPPAN with TEPPAN RICE
CHICKEN CORDON BLEU
CRISPY CHEESE STICKS
PINEAPPLE UPSIDE-DOWN CAKE
TRIPLE CHOCOLATE DONUTS
CHOCO FUDGE RED RIBBON Inspired
CHOCO FUDGE CAKE
3-Ingredients COCONUT MACAROONS
FLUFFY CHOCO CHIFFON CAKE
CUSTARD FROSTING
PERFECT! FLUFFY CHIFFON
FLUFFY UBE CHIFFON CAKE
MANGO CAKE with SOFT and FLUFFY CHIFFON
NO BAKE MANGO FROZEN CAKE
CREAMY CHEESE FRESH MANGO DRINK
SALTED CARAMEL CAKE
CHOCOLATE CAKE with SALTED CARAMEL
HOMEMADE CARAMEL Frosting / Filling
Moist Chocolate Cake with Salted Caramel
OREO CHEESECAKE COOKIES / 5-Ingredients COOKIES
CHICKEN FINGERS/ CHICKEN TENDERS in PINOY BBQ SAUCE
CHICKEN NUGGETS
NO BAKE UBE CUSTARD CAKE
Ube Revel Bars
Chocolate Revel bars
Double Cheese Condense Milk Cupcakes
Get your videos rank in YouTube easily by using this plugin
------------------------------------------------------------------------
#Crabmeat #CrabRangoon #MamaAisKitchen
Easy Thai Curry Crab Recipe
Thai curry crab stir fry or pu pad pong karee is an iconic dish of Thailand's seafood offering that is not to be missed if you're in Thailand, and it's an easy recipe to make at home!
SUPPORT THE SHOW and get direct access to me:
WRITTEN RECIPE:
MY COOKBOOKS:
MY KITCHEN TOOLS & INGREDIENTS:
00:00 Introduction
01:18 How to Make Curry Crab
02:22 About crab and curry powder
03:31 Cooking Curry Crab
07:27 Pretty it up
08:34 Serving & Condiment
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Guam Recipes | CRAB AND BROCCOLI Salad | Guam Food
Guam's Chamorro crab and broccoli salad is a delicious Guam recipe combination of crab sticks and broccoli. Be sure to drain your broccoli and pat it dry to prevent this CHamoru style Guam broccoli and crab salad from becoming watery.
LINK TO GUAM CRAB AND BROCCOLI SALAD WRITTEN RECIPE:
INGREDIENTS
Set 1
1 - 12 ounce package of imitation crab legs
4 cups chopped broccoli florets
Set 2
1/2 to 1 cup of real mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt
Tools: medium pot, colander, large bowl
Thank you for SUBSCRIBING to my Chamorro/CHamoru food channel where I share all things Guam 671 Chamorro cooking recipes, Guam 671 food, and more yummy dishes! Guam is an island of the Mariana Island archipelago that includes the Mariana islands of Rota, Saipan, Tinian, and Pagan. The CHamorus of the Marianas share many wonderful CHamoru cuisine foods, yet there are also unique island food differences due to their colonial standings at the end of the Spanish-American war – divided between the United States, Germany, and Japan.
*********************************************************
My books including Guam Chamorro Cookbooks and Guam CHamoru Books:
Link for A TASTE OF GUAM Cookbook -
Link for REMEMBER GUAM Cookbook -
Link to CONQUERED Guam Romance Book -
Link to STORMED Guam Romance Books -
Link to MACARONS MATH, SCIENCE, AND ART French Macaron Reference Cookbook -
**********************************************************
FOLLOW ME ON:
FACEBOOK where I seem to be often -
INSTAGRAM for in the moment cooking and more -
TIKTOK -
PINTEREST to organize our recipes -
BLOGGER for fun posts about Guam food -
*********************************************************
These are my favorite YouTube food channels:
Check them out:
Cooking in Kai's Kitchen, The Little Chamorro Chef -
Mark Wiens -
Panlasang Pinoy -
Simply Mama Cooks -
Klas Kitchen -
*********************************************************
My fave YouTube Guam Mariana Islands travel and music channels if you want to learn more about Guam and the Mariana Islands:
Jose Garrido -
Joe Guam -
Deer Meat for Dinner -
LaLa Libra -
Jake Garrett -
Kold -
#guammamacooks #guam #chamorro
Smoked Salmon and Crab Parcels |
#SmokedSalmon and Crab Parcels
Smoked Salmon and Crab Parcels
Christmas is just around the corner and if your like us you have already started to plan your menu. Well, we have the perfect starter! Christmas lunch is normally the easiest menu of the year: the selection of the bird of choice, the goose fat roasties, honey-roasted parsnips and of course everyone’s love-to-hate favourite Brussels sprouts!
Something different is always a must on this special day, and we have just the starter. A combination of succulent smoke salmon, crabmeat and avocado, finished with a squeeze of lemon. This DELICIOUS, TASTY and oh so GOOD seafood dish will wow your family and friends.
Seafood is packed full of natural goodness and with so many variations you can never get bored.
Put this perfect starter on your Christmas menu and we promise you won’t be disappointed!!
For this recipe you will need:
Serves 2
• 300g smoked salmon (slices)
• 200g white crab meat
• 2g fresh flat leaf parsley
• 2 spring onions
• 1 red chilli
• ½ cucumber
• ½ ripe avocado
• ½ lemon
• 1 tbsp crème fraiche
• salt & pepper to taste
Method: see tutorial video
INSTAGRAM
FACEBOOK
TWITTER
Our master of wines Livio has recommended some brilliant and tasty beverages to accompany this delicious starter.
LIVIO’S RECOMMENDATION:
With fish, and especially with smoked fish, I recommend white wines that have full fruity aromas on the nose and very fresh at the palate, with wines aged in oak barrels being the best match for this tasty dish.
My recommendations are:
• Champagne NV from France
• Chablis from France
• Pouilly Fume from France
• Sauvignon Blanc either from New Zealand or Chile
• Chenin Blanc from South Africa
• Pecorino from Italy
• Albariño Rías Baixas from Spain
And why not try a dark rum based cocktail like Planter’s Punch, an easy to prepare cocktail at home
Ingredients:
• 50ml dark rum
• 20ml lime juice, freshly squeezed
• 10ml sugar syrup
• 5ml of grenadine
• 3 dashes Angostura bitters
• 1 splash soda water
• Garnish: mint sprig
Enjoy
For more advice and inspirational knowledge check out and follow Livio’s Instagram page
-~-~~-~~~-~~-~-
Please watch: Créme Anglaise | Posh Custard
-~-~~-~~~-~~-~-
Andrew Sheridan's Crab Custard with Crab & Apple Salad
A beautiful starter that looks as good as it tastes, the secret to this dish from Andrew Sheridan is all in the crab bisque, reduced down until packed with flavour which is then used to flavour a set savoury custard. The cubes of set stock jelly, crunchy croutons and fresh apple in the crab salad on top create a contrast of textures that work in perfect harmony.
See the full recipe here:
Head over to our Signature Series page to get exclusive access to more videos like this one:
Become a member of the Great British Chefs Club:
Subscribe to Great British Chefs YouTube channel:
Follow Great British Chefs here:
Facebook:
Instagram:
Twitter:
Pinterest:
Visit our shop:
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
Follow us on:
Youtube:
Facebook:
Instagram: