The delicious seafood combination pairs well with a rich and creamy white Alfredo sauce to make an easy lasagna meal.
This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.
This seafood salad features fresh crab meat and Swiss cheese topped off with a tangy vinaigrette.
With quality crab-meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avo Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand.
Here is a great little appetiser to impress your friends and family with. Very easy to make and so tasty.
A delightful blend of creamy avocado and sweet tasting crabmeat wrapped in crispy wonton wrappers. Great with a spicy or sweet and sour dipping sauce.
A delightful combination of prawns, crabmeat, and cheeses together with fresh lasagna sheets make the perfect pasta meal.
Crab Rangoon are deep-fried dumplings served in Chinese and Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with spring onions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
The main component of Tenshindon is the crab omelette, called kanitama (かに玉), which is covered in a kind of sweet and sour sauce. Kanitama crab also be eaten as its own dish.
In Chinese Indonesian cuisine Egg Fu Yung is well known as Fu yung hai, or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is served in sweet and sour sauce with peas.