How To make Grilled Sesame Crab Hash
12 ounces lump crabmeat, picked clean
shredded by hand
1 1/2 cups red potatoes :
cooked and diced
2 medium roasted red bell peppers diced
1 large egg :
lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon ground red pepper
1/4 cup heavy cream
1 tablespoon fresh cilantro leaves chopped
2 1/2 tablespoons fresh lime juice
salt and pepper :
to taste 1/4 cup fresh bread crumbs
3 tablespoons sesame seeds, ground in a coffee or spice
grinder 1 teaspoon Oriental sesame oil
salt and pepper -- to taste 1 tablespoon light olive oil
(not virgin or extra-virgin) Black Bean Sauce: 1 tablespoon peanut oil
2 teaspoons garlic :
minced
1/2 teaspoon crushed red pepper
1 teaspoon fresh ginger minced
1/4 cup fermented black beans :
well rinsed, chopped
1 cup fish stock, clam juice, or water
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar, or more to taste
2 teaspoons cornstarch, mixed with
1 tablespoon cold water
Tomato Sauce: 2 tablespoons olive oil
1/4 cup shallots :
chopped
1 clove garlic minced
4 large tomatoes, firm, ripe and meaty, peeled, :
seeded
and chopped 2 tablespoons fresh basil leaves -- slivered
1. Preheat the broiler.
2. In a large bowl, combine first 11 ingredients (through the first salt and pepper) and toss gently with two forks until well mixed.
3. Shape the crab mixture into 6 large patties. Place on a rack in a broiler pan, brush with the olive oil, and broil until golden, about 5 minutes. Carefully turn on the other side and broil for 5 minutes more.
4. Place each patty on a plate and spoon 1/4 cup of the black bean sauce on one side of the patty and 1/4 cup of the tomato sauce on the other.
Black Bean Sauce (Makes 1 1/2 cups):
1. Heat oil in a medium saucepan over medium heat. Add garlic, crushed red pepper, ginger and black beans. Cook, stirring gently for 1 minute.
2. Add the fish stock (or clam juice, or water), soy sauce, oyster sauce, and sugar. Simmer over low heat for 5 minutes. Add the cornstarch/water mixture and stir over low heat until the sauce thickens, about 1 minute.
Tomato Sauce (makes 1 1/2 cups):
1. Heat the oil in a large skillet over medium heat. Add the shallots and garlic. Cook for 2 minutes, stirring constantly.
2. Add the tomatoes and cook uncovered until the tomatoes are soft, about 7 minutes. Stir in the basil and cook for 1 minute.
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Crab Poutine - Latechow: Episode 14
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French Fries:
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Flour
Salt
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Crab
Bell Pepper
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Power Air Fryer Oven Air Fried Crab Pouches Easy Crab Rangoon Recipe
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Power Air Fryer Oven Air Fried Crab Pouches Easy Crab Rangoon Recipe
If you've every enjoyed those great tasting crab pouches from you favorite Asian restaurants and thought man I wish i could have these anytime I want but I don't have a fryer or I just don't want fried food because I need to cut back for health reasons, then this is the recipe for you.
In this video I make my version of the Crab Rangoon that are just as crispy and not fried. My recipe includes 2 versions of shell, the traditional wonton wrappers and the more crispy and crunchy version using the egg roll wrappers.
Either way I'm sure you'll enjoy these anytime using just a few ingredients and your conventional oven or in this case the Power Air Fryer Oven.
Regardless of which you choose I'm sure you will enjoy them. I have included the ingredients list in the description below with the steps for prepping and cooking them.
If you make these or have your own version of the Crab Rangoon or pouches please comment below. We always appreciate the support we receive from our viewers. Thank you.
If you enjoyed the video and recipe please consider Subscribing and SHARE it, click the bell icon so that you'll receive notifications on any of my new video releases when I release them.
Ingredients List
10 oz Crab Meat
2 tbsp Low Sodium Soy Sauce
1 tbsp Oyster Sauce
8 oz Cream Cheese (softened)
2-4 Egg Roll Wrappers
16-32 Wonton Wrappers
2 tbsp Finely Chopped Green Onions
1/4 tsp Sesame Seed Oil (optional)
Water
Brush
Prep:
In a bowl, place the crab meat, chopped green onions, cream cheese, add soy sauce, the fish or oyster sauce and a very small amount of the sesame seed oil. M
Mix well until all the ingredients are well incorporated.
If your going to use the egg roll wrappers, cut each sheet into 4 squares, or you can use the traditional wonton wrappers.
If using the wonton wrappers brush some over the wrappers and lay a second wonton wrapper on top doubling up the layers. This will help the crab Rangoon stay together and not split during the cooking process.
Place about a teaspoon amount of crab mixture in the center of the wrappers.
Now brush some water along the edges of the wrappers and bring the corners together towards the center and pinch them tightly sealing them making a pouch.
Place them onto your cooking rack or baking pan if using a conventional oven.
Lightly spray them with some cooking spray or oil and bake.
Cooking Instructions:
Power Air Fryer Oven: 400°F for 5-7 minutes or until golden and crispy.
Conventional Oven: 450°F 10-15 minutes or until golden and crispy.
(If making them in advance, You can partially bake them for about 5 minutes until they start crisping and then store them in the freezer. When your ready to serve these just place them in the oven for about 10 minutes until crispy.)
Allow to cool for a few minutes as the crab and cream cheese mixture will be very hot.
Use your favorite dipping sauce such as soy sauce or in my case I like using a tempura sauce with some ground ginger and chopped onions.
Enjoy!
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Kitchen Aid Mandolin Slicer:
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Guy Fieri Kansas City Style BBQ Sauce:
Cuisinart Kitchen Shears 2 Piece Set:
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