1 lb. lump crabmeat 2 croissants 4 oz. mayonnaise 1/2 lemon (juice) 1/4 tsp. dry mustard 1 tsp. Worcestershire sauce 1 pinch of salt & pepper (Inn Flight uses Zestful) 8 slices of Swiss cheese Put 4 ounces of mayonnaise in a large mixing bowl. Squeeze the juice from 1/2 lemon into the mayonnaise. Add the dry mustard, Worcestershire sauce, salt and pepper and mix well. Gently toss the crabmeat into the mixture to retain the lumps. Split the croissants in half and lump 4 ounces of crabmeat mixture onto each half of the croissant. Top with two slices of Swiss cheese. Place in oven at 500 degrees for approximately 8 minutes or until cheese is lightly browned. Serves 4
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GRAPHIC - How to fillet a fish - Mackerel - Japanese technique - サバのさばき方
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GRAPHIC!!! - How to fillet a fish - Mackerel - Chef Dai demonstrates how to fillet a Mackerel using traditional Japanese techniques.
(WARNING - if you're at all squeamish and uncomfortable with the sight of blood and intestines, please ignore from 0:03 - 0:34)
A firm-fleshed, oil-rich fish with a torpedo-like shape and iridescent silver and blue striped skin. Mackerel is a delicious nutritious fix, with intense creamy meat packed with omega-3 fatty acids. Mackerel is an extremely popular fish in Japan and is commonly grilled with salt, stewed with miso or pickled and eaten sashimi style.
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This video contains a recipe for We Bare Bears Calzone. Watch this video We Bare Bears Calzone and see how it is done.
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