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.
Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in colour in fertile crabs.
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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.
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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.
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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.
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These crab cakes crusted with panko – coarse Japanese-style breadcrumbs – are super easy, elegant appetisers perfect for any occasion.
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