Tag: seafood
Crab Beninoise
Crab Beninoise
This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Servings: 4
Equipment
- ramekins
Ingredients
- 8 oz lump crab meat
- 1/2 cup white onion finely chopped
- 1/2 cup tomato chopped
- 1/2 serrano peppers finely chopped
- 3 garlic cloves minced
- 3 large eggs beaten
- salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
- Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
- Cover the tops with breadcrumbs.
- Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
Tuna Kimbap
Tuna Kimbap
Koreans love tuna salad, and frequently use it in kimbap. Tuna kimbap has a few different ingredients from the traditional recipe. Obviously there’s the tuna salad in there, but it also has crab stick, cucumber, pickled radish, and perilla leaves on a bed of green lettuce. I specifically used a higher quality brand of canned tuna (Dolores yellowfin) because your basic everyday canned tuna is crap. Not in my kimbap. Tuna kimbap is best when served immediately. Over time, the tuna salad will make the vegetables soggy; and you want them to be crunchy.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 1 tbsp celery finely diced
- tsp lemon juice
- 1 tsp dijon mustard
- 1/4 tsp black pepper
- 2 leaves romaine lettuce
- 4 perilla leaves
- 3 crab stick
- 1/4 cup cucumber seeded and julienned
- 2 strips pickled radish
- 1 1/2 cups steamed short grain rice
- 2 tsp sesame oil
- 1/2 tsp salt
- 2 sheets nori
Instructions
- Mix together the tuna, mayonnaise, dijon, lemon juice, celery, and black pepper. Set aside.
- Mix together the sesame oil, rice, and salt while the rice is still warm.
- Lay a piece of nori shiny side down on a bamboo sushi rolling mat. Spread 3/4 cup of rice in an even single layer across the nori.
- Place a large leaf of romaine lettuce on the bottom of the rice, creating a bed. Place 2 perilla leaves across the center of the lettuce. Then starting from the bottom up, arrange the ingredients in the following order: crab stick, tuna salad, pickled radish, and cucumber.
- Carefully roll the kimbap tightly with the rolling mat.
- Unroll it. Bring the roll towards the bottom of the mat and roll tightly again.
- Using a serrated knife, slice 1” pieces off the tuna kimbap roll.
Honey Walnut Shrimp
Honey Walnut Shrimp
Honey walnut shrimp is commonly found on Chinese American menus. While it was created to appease the American pallete, it is nothing short of tasty. It is also really easy to make at home and will cost you half the price. Serve the shrimp as an appetizer or main course.
Equipment
- electric beater
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnuts
- 1 lb 26/30 ct. shrimp peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweetened condensed milk
- vegetable oil for frying
Instructions
- Bring the sugar and water to a boil.
- Add in the walnuts. Boil for 3 minutes.
- Place the walnuts in a single layer on parchment paper to cool.
- Using an electric beater, beat the egg whites until frothy.
- Mix in the cornstarch.
- Dip the shrimp in the batter.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the shrimp for 1-2 minutes a side.
- Drain the grease on a rack.
- Mix the mayonnaise, honey, and sweetened condensed milk together.
