Text 22340, 78 rader
Skriven 2007-11-05 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Coconut crabs
=========================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Remember this is a crab that can climb
 HN> trees and rip the husk off a coconut!...Fingers beware!!

The article I found said they could snap a broomstick in half.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ladybird Thai-Style Crab Cakes
 Categories: Appetizers, Thai, Crab
      Yield: 4 Servings

    1/2 lb Fresh lump Maine crab meat
    Picked over
    1/2 c  Finely diced sweet red
    Pepper
    1/2 c  Finely chopped sweet red
    Onion
    1/3 c  Chopped cilantro;
    Including stems
  1 1/4 c  Thai sweet chili sauce;
    Divided
    1/4 ts Salt
      1    Egg; lightly beaten
  1 1/2 c  Panko bread crumbs
    Vegetable oil for sauteing
    Crab cakes
      4    Red leaf or Romaine lettuce
    Leaves for
    Garnish

  Place crab meat in clean kitchen towel and gently squeeze out any
  excess liquid.  Place crab in mixing bowl and add red pepper,
  onion, cilantro, 1/4   cup of Thai sweet chili sauce, salt and
  egg. Mix well. Add 1/2 cup of panko crumbs and if mixture still
  seems too moist, add up to 1/4 cup more.  Cover bowl with plastic
  wrap and chill 30 minutes or longer to firm.

  When ready to shape crab cakes, remove mixture from freezer and,
  using 1/3 cup capacity measuring cup, shape into 8 cakes. Place
  remaining panko crumbs on dinner plate and coat each cake
  generously with crumbs.

  Add enough oil to coat bottom of medium nonstick skillet and place
  over medium heat. When oil is very hot, but not smoking, put 2 to
  3 crab cakes at a time in skillet. Press down gently on cakes to
  flatten slightly. Cook until golden brown on bottom, about 1 1/2
  to 2 minutes, then turn and cook until golden brown on other side,
  1 1/2 to 2 minutes more. Drain on paper towels. Continue until all
  cakes have been browned. Line baking sheet with aluminum foil and
  grease generously with vegetable oil. Transfer browned cakes to
  sheet. If not serving immediately, cover with plastic wrap and
  refrigerate crab cakes for up to 3 hours.

  When ready to serve, place rack at center position and bake at 450
  degrees about 10 minutes, or until crab cakes are piping hot.
  Remove and arrange lettuce leaf on dinner plate and top with 2
  overlapping crab cakes.

  Serve with small bowl filled with 1/4 cup Thai sweet chili pepper
  sauce. Prepare 3 more plates this way.  Serve hot.

  Recipe by: Minneapolis Star and Tribune, 9/99

  From: Aml

MMMMM

Cheers

YK Jim


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