Tag: Fusion
Crab Salad
Crab Salad
While we eat a lot of deli crab salad in America, its origins are actually Japanese. Imitation crab(kani) was created in Japan; made out of ground white fish paste called surmi. The Japanese version consists of crab, cucumber, carrots, Japanese mayo, rice vinegar, and sesame oil. This recipe is the American version, with a mayo/lemon juice/dijon mustard dressing and celery, shallots, and herbs mixed in. This salad is great on its own or on a toasted baguette. Step aside, Subway.
Ingredients
- 1 lb imitation crab flakes chopped
Dressing
- 2/3 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ribs celery finely chopped
- 3 tbsp shallots finely chopped
- 1 tbsp dill finely chopped
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
Instructions
- Mix together the dressing ingredients.
- Stir in the crab meat. Refrigerate for a couple of hours before serving.
Crab Rangoon Cheese Ball
Crab Rangoon Cheese Ball
I came up with this recipe with my new found love of Tillamook cream cheese. It’s much creamier and richer than your normal cream cheese. It’s so good you could shamelessly eat a brick of it in one sitting. Shamelessly. I took the ingredients that would go into a crab rangoon and turned it into the most decadent cheese ball known to mankind. The cheese ball contains jumbo lump crabmeat(substitute artificial crab if on a budget), shallots, chives, green onion, a few seasonings, and of course, Tillamook cream cheese. I rolled the mix into 2 balls, then rolled them in sesame seeds. They should chill in your refrigerator for at least 4 hours before serving.
Ingredients
- 8 oz cream cheese preferably Tillamook
- 8 oz jumbo lump crab meat
- 3 green onions finely chopped
- 1/4 cup shallots finely chopped
- 1/4 cup chives finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- fried wonton wrappers for serving
Instructions
- Mix together the crab meat, shallots, green onion, chives, Worcestershire sauce, sugar, and salt.
- Using your hands, mix in the cream cheese.
- Form the mix into 2 balls.
- Mix together the sesame seeds.
- In a bowl, roll the cheese ball in the sesame seeds until it is entirely coated. Let chill in the refrigerator for 4 hours before serving.
- Serve the cheese ball with fried wonton chips.
Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie
I wanted to do a little something different with my pumpkin pie for thanksgiving. Since I was doing a Thai themed dinner, I substituted coconut milk for the dairy and flavored the pumpkin pie filling with pandan extract. The whipped cream had coconut milk and toasted coconut whipped in it. Low and behold: a Thai/fusion pumpkin pie.
Equipment
- pie dish
- rolling pin
- standing mixer
Ingredients
Pie Crust
- 1 1/2 cup flour
- 1/4 cup rice flour
- 1/2 cup butter
- 1/2 tsp salt
- 1 egg yolk
- 4 tbsp water
Pie Filling
- 1 1/2 cups coconut milk
- 2 tsp pandan extract
- 1 cup palm sugar
- 1 tsp salt
- 2 cups pumpkin purée
- 3 large eggs beaten
- 1/4 cup coconut
Coconut Milk Whipped Cream
- 1/2 cup heavy cream
- 1/2 cup coconut milk
- 2 tbsp powdered sugar
- 2 tbsp toasted coconut
Instructions
- Mix together the flours and salt.
- Mix in the butter by hand.
- Mix in the egg yolk and water. Roll into a ball and refrigerate for 30 minutes.
- Roll out the dough on a clean surface to 1/8” thick.
- Place over a pie plate.
- Crimp the edges with a fork. Poke holes in the bottom with the fork.
- Cover with parchment paper. Weigh down with beans or rice. Bake in a preheated 350 degree oven on the lowest tack for 20 minutes.
- While the crust is baking, reduce the coconut milk down in a pot over medium high heat to 3/4 cup. Stir in the pandan extract and dissolve the palm sugar.
- Season with salt.
- Stir in the pumpkin purée, then the eggs.
- Pour into the pie crust. Bake for 45-60 minutes once the center has firmed up.
- Let the pie completely cool on a rack.
- Dry toast the coconut in a small skillet over medium heat until it is browned.
- Sprinkle the coconut over the pie, reserving 2 tbsp.
- In a standing mixer, beat the heavy cream, coconut milk, and powdered sugar until it peaks. Stir in the 2 tbsp of toasted coconut.
