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.
I found this recipe several years ago on the Food Network. Since then, it has become a favorite of my family. It is so easy to make, being on the same idea as a dump recipe. I’m posting it here because, this is where I like to put my favorite recipes and now that I’ve been getting requests from friends for this recipe, posting it here will make it easier to find. My recipe paper file has become a bit worn over the years.
Enjoy! We will be serving this dish at our Thanksgiving meal as a newly added tradition.
1 can whole corn, drained
1 can cream style corn
1 (8 oz.) package corn muffin mix (preferably Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13 – inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for about 5 minutes and serve warm.
Fried Rice is one of my favorite dishes to order out or for take-out. Lately, I haven’t had the time or the extra cash to eat out so I needed to learn to make this since I love to eat Asian food. I should have learned to make this years ago. It is so simple to make.
Don’t forget the secret ingredient: Oyster Sauce
I have a friend who hates eating fried rice that has green peas in it. Me, I love my veggies, peas are not a problem with me. With this recipe, you can add any kind of vegetable you want and it will still come out tasting great. We used chopped carrots, peppers, and scallions. For meat, we used Chinese sausage with the casing removed. I believe that we will use a chopped pork or beef tenderloin coated in red pork sauce next time.
The seasoning packet mentioned in the recipe was found in the Asian food section at my local supermarket, near where the Soy Sauce is located.
3 cups of cooked white rice – cold
1 package of fried rice spice – found in a packet just like taco seasoning
1 cup of chopped vegetables
1 lb of cooked meat – pork, beef, or shrimp
2 tablespoons of Soy Sauce
1 or 2 tablespoons of Oyster Sauce
2 scrambled eggs
oil for cooking
Cook rice. Rice can be either white or brown but it needs to be precooked and chilled.
Cook/Saute meat and set aside with rice.
Cook/saute diced vegetables.
Cook scrambled eggs.
Add all ingredients together in a wok and stir-fry with a bit of oil to the pan to prevent sticking to the pan and add Soy sauce, Oyster sauce and flavor packet. Probably could use Asian five spice in place of seasoning packet.
Eat and enjoy!