Chinesebuffetstylecrab Recipes

CHINESE BUFFET STYLE CRAB

Chinese Buffet Style Crab image

I've always loved that sweet, moist crab served in little dishes at Chinese Buffets. It tastes so simple, but I knew that it wasn't just plain, baked crabmeat, there was a secret for making it special. Well, I found out what it was! At first I thought, "is that it?" But yes, so simple, and oh so yummy!

Provided by BETHANY T.

Categories Crab

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 (16 ounce) package imitation crabmeat (I like flake or chunk style, But any style will do)
1/4 cup mayonnaise

Steps:

Preheat oven to 350 degrees.
Break crab into smallish bite-size chunks into a bowl.
Stir in mayonnaise to coat.
Bake for about 10 to 15 minutes until bubbly, but not brown.
Enjoy!

Nutrition Facts : Calories 172.8, Fat 6.4, SaturatedFat 1, Cholesterol 26.5, Sodium 1056.6, Carbohydrate 15.1, Sugar 0.9, Protein 13.7

CHINESE-STYLE BARBECUED RIBS

Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

Ingredients

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

CHINESE BUFFET CRAB CASSEROLE

Chinese Buffet Crab Casserole image

Make and share this Chinese Buffet Crab Casserole recipe from Food.com.

Provided by bugged out bird

Categories Crab

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces imitation crabmeat
1/2 cup sour cream
1 tablespoon lemon juice
1 pinch garlic salt
1 1/4 cups cheddar cheese, divided
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 1/4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon milk

Steps:

Save half of cheddar cheese to sprinkle on top.
Mix the other ingredients together in bowl.
Spoon into greased casserole dish, top with cheese.
Bake at 325°F for 30 minutes.

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