SWEET AND SOUR CRAB SALAD
- Make dressing:
- Bring vinegar and sugar to a boil in a small nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and stir in garlic, red-pepper flakes, and 1/4 teaspoon salt. Cool to room temperature
- Make salad while dressing cools:
- Using slicer, cut cucumber lengthwise into long julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Discard core and pat cucumber strips dry.
- Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
- Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.
LYND SWEET & SOUR CRAB
This recipe I got from a seafood restaurant where my family loved to go for their sweet & sour crabs. I've made friends with the chef and she gave me this priceless recipe....
Provided by ladylynd
Yield 4-6 serving(s)
Number Of Ingredients 12
- Sauté garlic, ginger and onions with olive oil until you can smell the lovely aroma.
- Add in tomato and chili sauce, fry until oil surface.
- Add in salt and sugar to taste; stir.
- Then add in the crabs. Cover for 10 minutes in medium heat.
- **you may add a bit of water if it turn out too dry.
- Break the egg, then slowly stir.
- Cover for another 2 minutes or until the crabs are cooked/turned pink.
Nutrition Facts : Calories 410.3, Fat 12.5, SaturatedFat 1.9, Cholesterol 200.4, Sodium 1811.8, Carbohydrate 23.6, Fiber 4.6, Sugar 9.9, Protein 48
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