crab – en.Kung-Food

Basque crab casserole – Txangurro as they call it in Spain, is a delicious dish that can be made with any crab meat, though on the Basque coasts, the spider crab is used. The crab meat and sauce are then returned to the crab shell for a final pass under the flame. Because a single crab yields so little meat, it is not unusual to augment it with another kind of fish. This recipe for Basque crab casserole might have a relatively long list of ingredients, but its preparation is so simple that even beginner cooks can make it with success. Called “Txangurro” in Spanish, this dish is a light, low calorie meal option that is particularly well-suited to serving in warmer seasons. The key to making it properly is taking the time to clean the crab thoroughly. Home cooks should also be careful when broiling the casserole because it can burn if left under a broiler too long.
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Looking for an easy meal to make on a hot summer night or on a sunny spring sunday? I got the perfect one for you using basic ingredients, kicked up a notch with some of the best avocados from Mexico. For a home without air conditioning, these crab and avocado tostadas will soon become a favorite summer dinner. This recipe was shared with me by a dear American friend almost 15 years ago and has since then been one of our favorites during the summer season. I used imitation crab meat in my crab and avocado tostadas recipe for several reasons. Under normal budget-willing circumstances I would have opted to use real crab meat, but then I realized that (1) not everyone can easily find one pound of crab meat already removed from its shell, and (2) with the warm weather that we have been experiencing in the last summers, I thought it would be best to share something that does not require boiling a huge pot of water.
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Really good, beautiful crabmeat isn’t cheap these days – but this crab linguine recipe is super-quick to put together, and the results are exciting, delicious, comforting and a bit posh all at the same time. And actually, I quite like having a posh meal like crab linguine but sitting on the sofa in my jogging bottoms to eat it, especially if there’s a football game on. When buying shellfish such as crab or lobster, it’s important to have a conversation with your fishmonger in advance to determine the best day to buy it, so you’re getting it in mint condition and know that you’ll get maximum flavour from its fresh meat. You can make crab linguine with fresh or dried pasta, so if using fresh Royal pasta dough, cut the sheets into linguine, then dry for an hour before cooking so it’s more al dente.
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