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Preheat broiler. Toast and butter bread. In a medium bowl, combine all remaining ingredients except cheese. Mix until thick and creamy. Divide crab mixture evenly between bread slices. Top each ...
Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds, tobiko or masago. Cheese roll A snack food similar to Welsh rarebit , but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese , and then ...
Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. Curacha Alavar - Filipino spanner crabs in coconut milk with various spices
Crab dip, sometimes referred to as Maryland crab dip, [1] [2] is a thick, creamy dip that is typically prepared from cream cheese [3] and lump crab meat. [4] Other primary ingredients such as mayonnaise may be used. Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients. It is typically ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your ... Ann Taylor's Semi-Annual Sale is here. AOL. 6 heart-shaped sweaters to ...
Premium versions may use real crab, as in the original recipe. The cucumber may have been used since the beginning, [ 4 ] or added later, [ 5 ] depending on the account. The inside-out roll may be sprinkled on the outside with sesame seeds, although tobiko ( flying fish roe), [ 6 ] [ 7 ] or masago ( capelin roe ) may be used.
A crab puff is a ball of crab meat, mixed with flour, egg, and seasonings, that has been deep-fried in batter. [ 1 ] [ 2 ] They are often served in restaurants as an appetizer or side dish. [ 3 ] They may be served alone, or with any of a variety of sauces, such as tartar sauce , cocktail sauce , or sweet and sour sauce .
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 ...