11726 japanese mini crab crab lawson Recipes

crabmeat, red pepper, seeded and chopped, celery rib, cut into 3 pieces, scallions, trimmed, egg whites, light wasabi mayonnaise, plain breadcrumbs, celery rib, finely chopped, light wasabi mayonnaise, scallion, finely chopped, sweet pickle relish, water or 2 tsp skim milk

cocktail sauce, tartar sauce, burgers, crab cakes, white bread, toasted and cut into 2-inch squares

water, honey, canola oil, gyoza skins, chopped celery, chopped seeded tomato, light mayonnaise, chopped fresh chives, chopped fresh cilantro, minced seeded jalapeno pepper, grated lime rind, fresh lime juice, worcestershire sauce, freshly ground black pepper, lump crabmeat, shell pieces removed, cilantro leaves (optional)

frozen miniature phyllo tart shells, egg, milk, mayonnaise, king arthur unbleached all-purpose flour, salt, lump crabmeat, drained, shredded monterey jack cheese, chopped green onion, sliced green onions , optional

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

salad or vegetable oil, vinegar or apple cider, sesame seed oil, light soy sauce, lemon or lime juice, sesame seeds, a pinch of sugar, grated radish , to be added before serving, what is in the wafu salad bowl, shredded japaneses cabbage, frisee, tomato slices, japanese cucumber slices, avocado slices, what is in the spring onion salad bowl, shredded lettuce, cherry tomato, shredded spring onion, fried onion

baguette, thin sliced, avocado, sliced in small wedges and then in 2-inch pieces, lemon juice, tomatoes, sliced, bibb lettuce (boston or any soft tender leaf lettuce), olive oil, salt, pepper, crabmeat (claw and lump), red pepper, fine chopped, scallions, fine chopped, mayonnaise, fresh tarragon, fine chopped, salt, pepper

mayonnaise, shredded lemon peel, lemon juice, fresh dill weed, minced, garlic cloves, minced or pressed, mayonnaise, dijon mustard, brown egg, cayenne, fresh breadcrumbs, chopped celery, chopped red bell pepper, chopped green onion, crabmeat, well drained

cream cheese, room temperature, parmesan cheese, finely grated and divided, egg, sour cream, orange peel, finely grated, lemon peel, finely grated, chives, fresh and chopped, chives, fresh and chopped, coarse kosher salt, cayenne pepper, fresh lump crabmeat , picked over, patted dry, coarsely shredded, panko breadcrumbs, unsalted butter, plus more for pans

egg, beaten, mayonnaise, chopped pimientos, saltine crackers, crumbled, seafood seasoning, minced fresh parsley, back fin or lump crabmeat, canola oil, divided

reduced-fat mayonnaise, grated lime rind, fresh lime juice, garlic clove, pressed, ground red pepper, gluten-free panko-style breadcrumbs (such as kinnikinnick), old bay seasoning, baking powder, dry mustard, freshly ground black pepper, reduced-fat mayonnaise, fresh lemon juice, worcestershire sauce, eggs, jumbo lump crabmeat, drained and shell pieces removed

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)

dark sesame oil, fresh shiitake mushrooms, stems removed, caps thinly sliced, carrot , thinly sliced on a diagonal, minced shallot, sake, japanese soy sauce, asparagus spears, trimmed and cut into 2-inch pieces, snow peas , strings removed, japanese arrowroot , dissolved in, vinegar (kuzu), umeboshi vinegar