How to make Crayfish and avocado salad
As quick and easy as it is delicious. You can use shrimp, crab meat, salami, anything you like if you can't get hold of crayfish. The mayo and ketchup take the dish to another level. More recipes available at mommacherrisoulfood.com, or join Momma's family by becoming a Patron
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Recipe now available at mommacherrisoulfood.co.uk
The Best Crab Cake Egg Rolls Recipe | How to make egg rolls | Egg Roll Recipe
The best Crab Cake Egg Rolls Recipe How to make egg rolls | egg roll recipe
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I will be showing the cuisine family how to create these Amy and delicious crab cake egg rolls! Yeah, that’s right! Crab cake egg rolls. I hope you all will enjoy this crab cake egg rolls recipe.
Ingredients:
*
* 12 Oz Jumbo lump crab meat
* 5-8 vegan egg roll wraps
* 1 medium egg
* 1 egg + baking brush
* 1/2 teaspoon old bay seasoning
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon Dijon mustard
* 1/2 cup bread crumbs (optional)
Sauce:
* 1/2 teaspoon old bay seasoning
* 1/2 teaspoon sazon seasoning(color)
* 1/8 teaspoon cayenne pepper(opt)
* 1/2 cup real mayo
* 1 teaspoon dijon mustard
** DO NOT OWN THE COPYRIGHT OF THIS MUSIC**
Music by: Lakey inspired
LAKEY INSPIRED
Cajun Seafood, SIMPOL!
This incredibly delicious recipe is the best Cajun seafood you will ever try. It is made with rich, spicy, and buttery seafood boil sauce using very basic Cajun seasoning mix. It's the perfect dish to serve for family and friends ❤️
Ingredients:
Set A
2 pieces corn
2 pieces potatoes
Water for boiling
Set B
1 cup butter
1 head garlic
1 piece white onion
4 tablespoons cajun spices
1/2 kilo shrimps
3/4 kilo mussels
1 stalk Leeks (optional)
2 tablespoons soy sauce
1 teaspoon sugar
1 piece lemon juice
Salt and black pepper to taste
Parsley (optional)
OLIVIER SALAD WITH CRAWFISH TAILS
Few people know that the famous Olivier salad was invented by a French chef in Russia in the second half of the 19th century, and the name of the famous chef misleads many. However, the fact is the fact. Lucien Olivier is the founder of the famous Hermitage restaurant, as well as the author of a wonderful and still living salad.
The elite Hermitage restaurant was built by Lucien Olivier after many years of living in Moscow when he realized what was missing in the Russian capital. There was a lack of French chic. Joining forces with the rich merchant Jacob Pegov, Olivier buys a plot in the center of Moscow and intends to build a first-class restaurant with the best French designs.
By the mid-1960s, a chic building with white columns, crystal chandeliers with insulated cabinets, and luxurious interiors had sprung up on the site of a snuff box. For Moscow then it was a novelty, and the young bourgeoisie rushed to the restaurant.
The following facts can tell about the significance and popularity of the restaurant: in 1879 a solemn dinner was held in the Hermitage in honor of IS Turgenev, in 1880 - in honor of FM Dostoevsky, in 1899 - the famous celebration of the centenary of Pushkin's birth. were all the famous writers and poets of the time. University professors celebrated anniversaries in the Hermitage and students celebrated Tatiana's Day, the intelligentsia gathered and rich merchants feasted. In general, the Olivier restaurant, as well as its excellent cuisine, attracted the best people of that time.
Lucien Olivier, the youngest of Olivier's three brothers, was very young and went to work in Moscow. Like many Frenchmen, he hoped to apply his culinary skills to the country, always respectful of French cuisine. While his brothers prepared for French gourmets, Lucien opened his own restaurant, the Hermitage.
Initially, the business brought a significant income, and the young Frenchman prepared familiar dishes from childhood. This success was greatly facilitated by the family recipe for improving mayonnaise sauce or mayonnaise. In the early 19th century, the Olivier family began to add mustard in the making of the sauce, as well as some secret spices, which is why the taste of the familiar sauce became slightly sharp.
The popularity of the Olivier family of mayonnaise was so strong that it allowed the older brothers to keep their business in France, and Lucien to open a Moscow branch on Pipe Square. The building in which the restaurant was located has survived to this day, it is the house №14 on Petrovsky Boulevard, corner Neglinnaya. So someday it may have a plaque or a monument to the Olivier Salad.
But everything is fleeting in this world, and gradually the sauce for the success of the institution became scarce. The taste quickly bored him, and the changing fashion swung in the direction of skinny pale girls, whose beauty, of course, was hindered by appetizing and high-calorie sauces, Olivier. It was urgent to come up with something.
And then Lucien Olivier came up with a new salad, a real work of art. Its taste was so exquisite that it instantly brought the Frenchman the fame of a great chef, and the popularity of his restaurant began to fade with renewed vigor. Visitors named the new salad Olivier Salad, which was entirely in the tradition of Russian names.
Since then, Olivier's name has become a byword, and the salad has been tried countless times, eventually simplifying the recipe so much that its modern version is the complete opposite of the original. Many chefs tried to repeat Olivier's recipe, but, not knowing all the ingredients, inevitably failed - the taste of a real Olivier Salad could be appreciated only in the Hermitage restaurant.
The taste of the famous dish was largely due to Monsieur Olivier's own mayonnaise recipe. It was said that the Frenchman zealously kept the recipe and performed the operation on its preparation in a special room behind closed doors.
The way of the sauce was not easy. Initially, Olivier made a sauce called Mayonnaise from the game.
It consisted of boiled fillets of grouse and partridge, translated by layers of jelly from the broth. On the edges of the dish lay boiled crayfish necks and small pieces of the tongue. All this is flavored with a small amount of homemade Provencal sauce. The center of the structure was decorated with a hill of potatoes with gherkins and slices of boiled eggs as decoration.
Lucien Olivier once noticed that some Russians who ordered this dish immediately broke the whole idea, mixing the whole structure with a spoon, and tasted this delicious mass with great appetite. The next day, the enterprising Frenchman mixed all the ingredients and thickly drizzled them with sauce. Thus was born the famous salad, reborn from the exquisite but inconvenient game mayonnaise in no less refined, but closer to the Russian soul Olivier salad