Spicy Seafood Roll Ingredients: - 1 package Crab Classic, Chunk Style
- 2 green onions, thinly slice
- 1 stalk celery, cut into small pieces
- 1/3 cup mayonnaise
- 1 tbsp. lemon juice and Asian hot sauce
- 2 tsp. Dijon mustard
- 4 soft rolls
- 4 leaves green leaf lettuce
In large bowl, mix together crab, green onions and celery. Using fork, mash in mayonnaise, lemon juice, mustard and hot sauce. Line rolls with lettuce leaves and fill with crab mixture.
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Asian Lettuce Cups Ingredients: - 2 pkg (each 8 oz) Crab Classic, Chunk Style
- 1 cup cooked long-grain rice
- 1 large carrot, red pepper and green onion, thinly sliced
- 1/4 cup chopped fresh mint and coriander
- 3 tbsp lime juice and light soy sauce
- 1/2 tsp Asian chili paste and 3/4 cup hoisin sauce
- 1 clove garlic, minced
- 8 iceberg lettuce leaves
Toss together crab, rice, carrot, red pepper, green onions, mint and coriander. Whisk together lime juice, soy sauce, sesame oil, chili paste and garlic; drizzle over crab mixture and toss until combined. Divide mixture evenly among lettuce leaves. Serve with hoisin sauce for dipping.
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Easy Stir Fry Ingredients: - 1 pkg (8 oz.) Crab Classic, Chunk Style
- 4 oz rice noodles
- 2 tbsp vegetable oil
- 1 onion and red pepper, chopped
- 2 cloves garlic, minced and 2 tsp minced ginger, 2 carrots and green onions, thinly sliced
- 4 cups broccoli florets, blanched
- 2/3 cup vegetable or chicken broth
- 6 tbsp tamari or gluten-free soy sauce, 2 tsp Asian hot sauce, such as Sambal Oelek, 2 tsp sesame oil
Cook noodles, drain and rinse with cold water. Set aside. In large skillet, heat oil over medium heat. Sauté onion for 2 minutes. Add garlic and ginger and sauté for 1 minute. Add carrots, red pepper and broccoli and stir-fry for 4 minutes or until carrots and peppers are tender crisp. Add crab to pan and stir-fry for 2 minutes or until heated through. Add noodles, vegetable broth, soy sauce, hot sauce and sesame oil to pan and simmer for 1 - 2 minutes until noodles are coated and heated through. Garnish with green onions.
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