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SSB - Week 2 - Crab

It was Ida's turn to pick the "featured ingredient" for our SlowTrav Small Bites challange. She chose crab. I am going to continue to try to create an original recipe for each ingredient. So here's my effort for crab.

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THAI CRAB CUPS (yield approximately 45 cups)

2 tbs sesame or peanut oil
1 shallot, minced
2 cloves garlic, minced
1 fresh red chili, minced
1 thumb-size piece ginger, diced into sticks
¼ cup white cooking wine
3/4 cups chicken broth
1 tbs. Thai chili sauce
1/8 cup ketchup
1 tbs. soy sauce (or tamari)
2 tbs. fish sauce
8 oz all white meat flaked crab
1 tbs. cornstarch powder, dissolved in 2 tbs. water
1 egg
1 1/2 cups prepared high gluten rice of your choice

1/3 cup smooth peanut butter
2/3 cup Thai chili sauce
3 green onions, sliced

6 long seedless cucumbers
½ cup shredded carrots
Bunch fresh cilantro

Step 1 - Filling:

Heat oil in wok and add the shallots, garlic, red chili, and ginger.
Saute 2 minutes over medium to high heat then add wine.

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Add chicken broth, chili sauce, ketchup, soy sauce, and fish sauce.
Stir well over medium-high.

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Add crab and stir gently for a couple of minutes.
Disolve cornstarch in water. Beat in whole egg.
Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, and continue to stir.

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Remove from heat and mix in the already cooked rice. Transfer to a sealed container and chill overnight in refrigerator.

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Step 2 - Make the serving sauce:
Combine peanut butter and Thai chili sauce. Garnish with green onion.


Step 3 - Assemble:

Clean and cut cucumber in 1 inch pieces
Using the large end of a melon scooper, scoop out centers of each cucumber piece, leaving a bottom and wall to form a cup.

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Fill with chilled crab/rice mixture
Arrange 2-3 carrot sticks and a cilantro leaf on top.

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If you are not planning to serve immediately, cover with plastic wrap and chill. Can be chilled overnight if you like.

Comments (5)

Deborah, What a great looking dish! A must try. I love crab.

Mine will have to wait until this head cold is gone... from always late... :)

Deborah responds: Feel better soon, Eden. I hate head colds!

amy:

That looks awesome. Love the flavors.
But I think next week you're due for something that gets you out of the kitchen faster!

Deborah responds: You're so right about that, Amy. And next week is your choice, Sun Dried Tomatoes. My appetizer will be very easy -- and in liquid form. :grin:

Wow, I am so impressed that you created this! Looks and sounds delicious. Those little cuke cups are such a great idea.

Deborah responds: Well, Annie. I have to admit the the cucumber cups aren't original. Many years ago I saw Martha Stewart use them for an appetizer. Different stuffing, though.

These are beautiful. And they sound delicious. Creative you are.

Deborah responds: But then, look who is handing out that compliment....Ms. cheese making queen!

Mindy:

WOW! Call me impressed!! They're beautiful and look amazingly delicious!!

Deborah responds: Thanks, Mindy.


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