Search results
Results from the WOW.Com Content Network
Various types of crab species and superfamilies are also used, such as blue crab, [2] [11] Dungeness crab [8] and Alaska king crab, [10] among others. Some versions may use mayonnaise, other types of cheese, such as pepper jack cheese, brie cheese or Cheddar cheese instead of or in addition to cream cheese as primary ingredients.
Crab dip – typically prepared with cream cheese and lump crab meat. Crab ice cream [1] – a Japanese creation, [2] it is described as having a sweet taste. The island of Hokkaido, Japan, is known for manufacturing crab ice cream. [3] Crab in oyster sauce – a Chinese seafood dish of crab served in savoury oyster sauce.
In all cases, the original salad was made with Dungeness crab. [3] [4] [5] From The American Heritage Cookbook published 1964: 1 cup (~240 mL) mayonnaise; 1/4 cup (~60 mL) chili sauce; 2 Tbsp finely diced or grated onion; 2 Tbsp fresh parsley, chopped fine; A pinch or two of cayenne; 1/2 cup (~120 mL) heavy cream, whipped
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene (as a colouring). [12]
Japanese kourayaki, or blended crab tomalley and roe baked in its shell Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas ) of a lobster , crab or other arthropods of a crustacean when used for culinary purposes.
SAN FRANCISCO (AP) — The start of the commercial Dungeness crab season in California has been delayed for the seventh year in a row to protect humpback whales from becoming entangled in trap and ...
Dungeness crab ready to eat at Fisherman's Wharf, San Francisco. The Dungeness crab is considered a delicacy in the United States and Canada. [13] [14] Long before the area was settled by Europeans, Indigenous peoples throughout the crustacean's range had the crab as a traditional part of their diet and harvested them every year at low tide. [15]
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...