Asian Crab Salad Croustades Recipes

ASIAN CRAB SALAD CROUSTADES

Steps:

• FOR THE CRAB SALAD:.
• Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
• If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
• Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
• Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
• Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
• Shred the lettuce leaves thinly, then chop roughly.
• CROUSTADES:.
• Preheat oven to 375ºF.
• Coat insides of 48 muffin (2" ea) pans, generously with butter.
• Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
• Use fingertips, press against muffin cups (and you create a little cup).
• Bake 8-10 minutes.
• Remove from oven and cool. (These can be stored in airtight container)
• TO ASSEMBLE;.
• Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
• Serve within 30 minutes to an hour so the bases don't get soggy.
• VOILÁ.
• The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

BUFFET STYLE CREAMY CRAB SALAD

Steps:

• Brake up crab into smaller opened up pieces.
• Rinse and drain tiny shrimp.
• Mix in celery and onion.
• Mix together sugar with mayo and evap. milk.
• Combine with crab mixture.
• Salt and pepper to taste.(pepper really brings good flavor).
• Chill for at least 4 hrs for best taste, overnight recommended.
• (This is supposed to be wet and creamy when first made. Some Imitation crab soak up a bit of the liquid as it sits.).
• Mix thoughly before serving.