Lynd Sweet Sour Crab Recipes

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SWEET AND SOUR CRAB SALAD



Sweet and Sour Crab Salad image

Categories     Salad     Quick & Easy     Mint     Basil     Crab     Cucumber     Summer     Cabbage     Cilantro     Gourmet

Yield Makes 4 to 6 (first course) servings

Number Of Ingredients 14

For dressing:
1/2 cup rice-wine vinegar (not seasoned)
2 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon hot red-pepper flakes
For salad:
1/2 seedless cucumber
1 pound king crab legs, thawed if frozen
1/2 pound Napa cabbage, cored and thinly sliced (4 cups)
1/3 cup torn basil leaves
1/3 cup torn mint leaves
1/3 cup torn cilantro leaves
Equipment:
an adjustable-blade slicer fitted with 1/4-inch julienne blade

Steps:

  • 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



Lynd Sweet & Sour Crab image

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

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 garlic cloves, chopped
2 onions, one part sliced and another blended
1 inch gingerroot, thinly sliced
200 g chili sauce
200 g tomato sauce
1 kg crab, cleaned
1 large egg
1 tablespoon oyster sauce
2 1/2 tablespoons olive oil
1 pinch black pepper (optional)
salt
sugar

Steps:

  • 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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