13237 japanese crab crab balls nigella Recipes

red bell pepper, reduced-fat mayonnaise, garlic clove, hot pepper sauce (such as tabasco), reduced-fat mayonnaise, minced red onion, minced red bell pepper, minced celery, fresh lemon juice, egg white, lightly beaten, lump crabmeat, shell pieces removed, panko (japanese breadcrumbs), divided, butter, divided, trimmed watercress (about 10 oz), lemon wedges (optional)

pork steaks (600-800g), plain flour, eggs, beaten lightly, water, panko breadcrumbs, flakes (japanese breadcrumbs), shredded cabbage, vegetable oil , for deep frying, lemon, cut into wedges, japanese mustard, japanese worcestershire sauce, tomato sauce, japanese soy sauce, sake, japanese mustard

mayonnaise, dijon mustard, drained nonpareil capers, chopped fresh chives, fresh lemon juice, grated lemon peel, nonstick vegetable oil cooking spray, mayonnaise, eggs, lightly beaten, dijon mustard, worcestershire sauce, crabmeat, drained well and picked over, saltine crackers, finely ground

shredded crabmeat, cream cheese (softened ), lemon juice, green onion, chopped fine, celery, chopped fine, miracle whip

crabmeat, cartilage removed, soft breadcrumbs, egg, slightly beaten, seafood cocktail sauce, miracle whip, minced green onions, chopped fresh parsley, dry mustard, ground red pepper, black pepper, crushed potato chip

cooked crabmeat, cream cheese, softened, chopped green onions, worcestershire sauce, seafood cocktail sauce, your favorite, buttery cracker

white miso, unsalted butter, softened, divided, japanese turnips with greens, water, mirin (japanese sweet rice wine)

scallions, trimmed to 6-inch lengths, flank steak (roughly 6 to 7 inches square), sake (japanese rice wine), mirin* (japanese sweet rice wine ), soy sauce, sugar, vegetable oil

butter or 4 tbsp margarine, onion, chopped, mushroom, sliced, cooked shrimp (i use imitation crab and scallops) or 2 cups cooked crab (i use imitation crab and scallops) or 2 cups cooked scallops (i use imitation crab and scallops), grated parmesan cheese (divided ), minced fresh parsley, salt, white pepper, butter, all-purpose flour, milk, grated swiss cheese, salt and pepper, half-and-half, egg yolk, mixed with the half and half, milk, water, eggs, melted butter, cooking oil, all-purpose flour, salt

cream cheese, softened, prepared horseradish, ketchup, chopped onions, worcestershire sauce, fresh lemon juice, crabmeat, drained and flaked, hot pepper sauce

unsalted butter, minced onions, cornstarch, unsweetened coconut milk, lump crabmeat or 1/2 lb peekytoe crabmeat, picked over and lightly shredded, salt, panko breadcrumbs, mixed white and black sesame seeds, egg whites, lightly beaten, vegetable oil, for frying, sugar, fresh lemon juice, grated fresh ginger, pink grapefruit, green thai chile, minced, soy sauce

peanut oil, for frying, mayonnaise, white onion, chopped, dill pickle chips, chopped, fresh lemon juice, house seasoning , recipe follows, freshly ground black pepper, bread, crust removed and processed into crumbs, heavy cream, mayonnaise, worcestershire sauce, chopped fresh parsley leaves, house seasoning , recipe follows, seasoning salt, egg, beaten, lump crabmeat , picked free of any shells, salt, black pepper, garlic powder

crabmeat, egg, self-rising flour, prepared mustard, mayonnaise (yes, the full-fat stuff which i hate to admit using), old bay seasoning, drops, or so (wink , wink) of frank s hot sauce

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)

cut boneless pork chops or cutlets, trimmed, kosher salt, chinese rice wine , sake or sherry, grated peeled ginger, cucumbers, sugar, rice wine vinegar, red pepper flakes, eggs, panko (japanese breadcrumbs), cornstarch, peanut oil, for frying, tonkatsu sauce (a sweet-spicy japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tbsp each ketchup, worcestershire sauce and sugar with 1 tbsp water.)

water, bouquet garni, crab boil, lemons, cut in half, garlic heads , slit in half, blue crab, dungeness crab, green shore crab, stone crab, common european crab, queen crab claws, snow crab claws, king or alaskan claws

dashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated

fresh udon noodles, uncooked, chicken, dried shiitake mushrooms (black mushrooms), aburage (2 slices thinly sliced and fried tofu), burdock root (gobo root), kamaboko (commercially available fish paste product), hard-boiled eggs, green onions, red miso, dashi (japanese soup stock), milk, ground japanese brown pepper (sansho)