How To make Crabmeat Custard
4 sl Crustless bread
6 oz Pk frozen snow crab meat
1 c Grated sharp Cheddar cheese
Salt and pepper 4 Eggs
3 c Milk
1/2 t Salt
ds Cayenne 1. Place bread slices in the bottom of a lightly greased,
shallow, 2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and
salt and pepper to taste. Spread on top of bread slices. 3. In a large mixing bowl beat together eggs, milk, 1/2 teaspoon
salt and cayenne. 4. Pour egg-milk mixture over crabmeat and top with remaining 1/2 cup
cheese. 5. Heat, covered, in Microwave Oven 15 to 18 minutes or until custard is
set.
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The crab season is around the corner! So let’s get a head start and make a crab meat custard with chive butter sauce. Your guests will want more and certainly ask for the recipe.
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Súp Măng Cua (Vietnamese Asparagus Crab Soup) Recipe
Ingredients:
2 lbs Pork Bones
Kosher Salt
Water
1 Onion
3oz Rock Sugar
1 can Asparagus
2 Egg Whites
1 1/2 cup Tapioca Mixture (1 1/2 cup water + 3/4 cup Tapioca Starch)
1 Crab
1/2 tsp. White Pepper
1 Tbsp. White Cooking Wine
1 Tbsp. Sesame Oil
Fill a pot with water, bring to a boil and add in 1 tsp. Kosher Salt. Add in 2 lbs. Pork Bones. Blanch the bones and rinse with water once you’re done. Set it aside.
Fill a large pot with water about 15 cups. Add in the blanched bones and 1 tsp. Kosher Salt. Bring to a high simmer. Remember to skim the broth. Once it starts to boil add in 1 peeled Onion and 3oz Rock Sugar. Continue to let it simmer for 1 hour and 30 minutes.
Rinse and cut 1 can of Asparagus, set aside. Separate 2 Eggs, you’ll need 2 Egg Whites. Mix 1 1/2 cup water with 3/4 cup Tapioca Starch and set aside.
After 1 hour and 30 minutes, remove the Onion and the Pork Bones. Skim the broth to make sure you have a nice clean clear broth. Steam 1 Crab, remove the meat and add it into the broth. Add in 1/2 tsp. White Pepper. Add in 1/2 tsp. Kosher Salt. Add the Asparagus. Bring the pot to a high simmer, stir the soup and gradually pour in the Tapioca mixture. You don’t need to pour the whole mixture into the soup, just enough to thicken it or a consistency you like. Next pour in the Egg Whites. Add 1 Tbsp. White Cooking Wine and 1 Tbsp. Sesame Oil. Mix well and serve hot.
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HOW TO MAKE CABBAGE AND CRAB STICK SALAD | Too easy almost !
Learn how to make SUPER EASY Cabbage and Crab Stick Salad.
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Crab Stuffed Deviled Eggs - Deviled Eggs with Crab Recipe
Learn how to make a Crab Stuffed Deviled Eggs recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Deviled Eggs with Crab Recipe!