Crab au gratin Southern Cajun style
a side from the gumbo video
GRAPHIC: Dungeness Crab Gratin
Dungeness Crab is one amazing edible sea creature and if prepared right, it will bring so much joy to your eating pleasure. In this episode, Master Sushi Chef Hiroyuki Terada shows you how to make a delicious Dungeness crab gratin dish with all easy to buy ingredients from your local supermarket. The hardest part will probably find a nice fresh crab but if you can, don't hesitate to make this delicious dish.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
Crab Au Gratin Recipe Walkthrough
Simple recipe for Cheesy Crab Au Gratin, with complete walkthrough and instructions by Jimmy Babin, Creative Cajun Cooking.
Get the Magic Swamp Dust at CreativeCajunCooking.com
Crab Au Gratin 24B
Used a bit more than half the Crab from part one to make these 2 generous portions! An elegant dish to serve to family or friends. So tasty, this treat from my childhood is still a winner! Can be baked in a larger dish for about 25 minutes, or till lightly brown and bubbly. With Sour Dough French Bread and a salad and I feel like I'm a kid at Fisherman's Wharf!
How to Make Crab Au Gratin | In the Kitchen with Kroger | Kroger
Learn how to make Crab Au Gratin on this week's In the Kitchen with Kroger:
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How to Make Crab Au Gratin | In the Kitchen with Kroger | Kroger
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MY VERSION OF CRAB MEAT AU GRATIN⎜BRAZILIAN STYLE CRAB MEAT⎜VEGAN & SUPER EASY TO MAKE!
In Brazil, this is called casquinha de siri which translates crabs in little shells and it is a beach kinda food, people use to have it while on the beach or at seaside restaurants, it is a Brazilian treat served and enjoyed from the North all the way down to the South of Brazil. And here is my Vegan version, just for you guys to enjoy it!
Um beijo!
CJ
MY VERSION OF CRAB MEAT AU GRATIN⎜BRAZILIAN STYLE CRAB MEAT⎜VEGAN & SUPER EASY TO MAKE!
INGREDIENTS:
- 1 cup of torn stale bread
- 1 can of FULL-FAT coconut milk
- olive oil
- ½ minced onion
- 1 garlic clove, minced (recipe below)
- ½ cup of minced bell pepper (any color you prefer)
- 200g oyster mushroom or white shimeji mushroom
- 1 tablespoon red palm oil (azeite de dende)
- 1 teaspoon of minced red chili pepper (optional)
- a handful of chopped cilantro
- white pepper to taste
- salt to taste
- ½ lime, squeezed
- breadcrumbs
- limes cut in half - for squeezing on top of the gratin crab meat before serving
METHOD:
Preheat the oven to 200℃ (400℉).
Add the torn stale bread into a bowl, add half a can of the coconut milk, mix to combine, set aside.
Tear the oyster mushrooms with your hands and put them into a food processor; pulse it 4 or five times, the flakes should be medium size, not too small. Reserve.
In a skillet, on medium heat add the olive oil, once the oil is heated, add the onions and peppers, sauté until lightly golden, add the red chili pepper, stir for 1 minute more, add the garlic, sauté for 1 minute, add the shredded mushrooms, add salt and pepper and let it cook for 2 minutes, always stirring it.
Add the soaked breadcrumbs, the remainder of the coconut milk, the red palm oil, the lime, and the cilantro. Let it cook for about 5 minutes on medium-low heat.
Turn off the heat and transfer the “crab” mushrooms into small ramekins and cover them with breadcrumbs.
Put the ramekins into a large baking sheet and place them in the oven and let it bake for 20 minutes at 200℃ (400℉) or until the breadcrumbs are golden brown.
Drizzle with fresh lime juice right before eating them and enjoy it!
???? PRINTABLE RECIPE:
❤️ My garlic spice blend and garlic powder:
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❤️ My vegan mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MY VERSION OF CRAB MEAT AU GRATIN⎜BRAZILIAN STYLE CRAB MEAT⎜VEGAN & SUPER EASY TO MAKE! Recipe by chef Jana Pinheiro