I love lobster, crab, shrimp, or almost any kind of seafood. After making those yummy Almost Authentic Crab Rangoon for New Years, I had a bit of imitation crabmeat leftover. I like changing up our weekly menu so we don’t have to eat the same boring thing day in and day out. Today we opted for Seafood Salad sandwiches.
Simple Seafood Salad
1 pkg. imitation crabmeat
2 stalks finely chopped celery
2 finely chopped green onion
1/2 – 1 cup mayonnaise (to taste)
salt & pepper to taste
1/4 tsp. Old Bay Seasoning
Chop imitation crabmeat into small chunks or bits and combine with chopped celery and green onion. Add mayonnaise and combine with crabmeat mixture. Mix in salt, pepper and old Bay Seasoning. Serve on sliced bread, hot dog rolls, or small hoagie rolls.
Add lettuce or tomato and you have the perfect light meal for a late night meal or Saturday afternoon lunch. Also great served as stuffing in a tomato or on a bed of lettuce in place of bread.
After searching and searching for a crab rangoon recipe, I was able to make my version with great success. I hope you enjoy these tasty tidbits I made for my New Year celebration.
1 tbsp powder sugar
1 – 8 oz. pkg. cream cheese
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
2 green onions, minced
1 cup chopped crab meat
oil for frying
After cream cheese softens at room temperature, combine powder sugar and cream cheese in a large bowl and mix well. Next add soy sauce, sesame oil, garlic powder, and minced green onions. Then add crab meat.
Place a teaspoon of filling in the middle of the wrapper, wet all four edges and fold one corner to opposite corner and seal. Repeat with other two corners to seal Rangoon.
Fry about 3-4 at a time at 350 degrees for 2-3 minutes or until golden brown.
Drain on paper towel. Summary
The first time I made this recipe, it took me nearly 2 hours between cooking and prepping. Everyone in my family found them to be close to authenticity, if not better than the local restaurant.
Easy to make.
The only downside was that I used an electric hand mixer. A stand mixer would work best to free up your other hand to pour the milk mixture and mix the eggs in at the same time.
3 cups of milk
1 cup of heavy cream
3 cinnamon sticks
2 teaspoons vanilla
1 teaspoon nutmeg
5 eggs, separated
2/3 cup sugar
3/4 cup dark rum or bourbon – optional – leave out for non-alcoholic beverage
In a saucepan, combine milk, cream, cinnamon sticks, and nutmeg. Bring to a boil over medium heat, stirring constantly. Remove from heat and add vanilla. Cover and allow to steep.
In a large bowl, beat egg yolks and sugar until combined and forms thick frothy ribbons when the whisk is lifted. I used an electric hand mixer. A stand mixer would be best. Slowly mix in the milk mixture and continue to mix unit the mixture is combined and smooth. Add bourbon or rum, and stir. Chill overnight or for up to 3 days.
Before serving beat the egg whites in a large bowl or stand mixer unit soft peaks form. Gently fold into eggnog until combined. Serve and garnish with extra nutmeg.