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.
How To make Grilled Sesame Crab Hash's Videos
Sweet Potato Hash with Chorizo and Dukkha || Tess Ward
CLICK FOR RECIPE
Sweet Potato Hash with Chorizo
Serves 4
For the dukkha
70g hazelnuts (skins on)
1 tbsp sunflower seeds
1 tbs pumpkin seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp peppercorns
3 tbsp coriander seeds
1½ tbsp sesame seeds
1/2 tsp smoked paprika
½ tsp sea salt
Heat a large frying pan over a high eat and toast the fennel, cumin and coriander for 2-3 minutes, or until they smell fragrant.
Add the toasted seeds with all the remaining ingredients into a hand blender and blitz to oblivion..
Dukkha done
For the hash
2 large onions
4 clove of garlics
300 g quality chorizo
2 cubed and roasted cooked potatoes
4 cubed and roasted sweet potatoes
1 bunch of fresh flat-leaf parsley
a couple sprigs thyme
a large handful cherry tomatoes
olive oil
smoked rapeseed oil
4 tablespoons tahini
4 large tablespoons yoghurt
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and remaining two uncooked sweet potatoes and pick and finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the sweet potato and cook for 2 minutes, then add the chorizo and fry on a high heat for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then stir through half the parsley. Once the sweet potato is cooked through, remove from the heat.
Split open the baked sweet potatoes and season with salt and olive oil
Top with some of the hash mixture, a dollop of yoghurt, a drizzle of tahini and some herbs.
Finish with a tablespoon of the dukkha and serve
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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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Let's Eat Y'all
EGYPT SEAFOOD ..ALEXANDRIA RECIPE
Egypt is luxurious in culture of seafood
Every city has its own recipes of seafood dishes.
Alexandria is the pride of mediternian sea holds all seafood flavors inside it.
My dishes for today are prepared with mullet sea fish& shrimps .Sayyadiah brown rice.tihina dipping sauce.
Egyptians do love fish. Especially those from Alexandria like me, we're a fish feind. We have these amazing specisl seafood recipes
Try it .....waiting for your opinion
Keto Chinese Appetizers for When You Crave Takeout!
Miss Chinese takeout on your weight loss journey? Well, this is the video for you! Sarah and I make keto potstickers and keto crab rangoons!
Sarah and I follow a relaxed technically keto lifestyle, which means we only count net carbs, not calories so we are unsure about the calorie count.
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