Search results
Results from the WOW.Com Content Network
Inulukan - Filipino black crabs in coconut milk and taro leaves. Kakuluwo curry - a traditional Sri Lankan crab curry. Kanijiru - a traditional Japanese crab soup. Kare rajungan - a traditional Indonesian of a blue crab in a curry sauce. It is a delicacy from Tuban, East Java.
The Chinese mitten crab ( Eriocheir sinensis; simplified Chinese: 大闸蟹; traditional Chinese: 大閘蟹; pinyin: dàzháxiè; Shanghainese: du6-zaq8-ha5, lit. "big sluice crab"), also known as the Shanghai hairy crab ( 上海毛蟹, p Shànghǎi máoxiè ), is a medium-sized burrowing crab that is named for its furry claws, which resemble ...
Ranina ranina. Ranina ranina by Kawahara Keiga, 1823 - 1829. Siebold Collection. Ranina ranina, also known as the Huỳnh Đế crab, [1] (red) frog crab or spanner crab, [2] is a species of crab [3] found throughout tropical and subtropical habitats. [4] It is often fished for its meat, and is the only known species in its genus.
Gecarcinus quadratus, a land crab from Central America. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. [4] [5] Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.
Many of the dishes in a traditional Thanksgiving dinner are made from ingredients native to the Americas, including turkey, potato, sweet potato, corn (maize), squash (including pumpkin ), green bean, and cranberry. The Pilgrims may have learned about some of these foods from Native Americans, but others were not available to the early settlers.
Ceviche – Latin American dish of marinated raw seafood. Chowder – Category of soups. Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish. Crawfish pie – Louisiana dish. Curanto – typical food in Chilean gastronomy based on baking seafood underground.
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either ...
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 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 Asian American chef ...