Thursday, February 14, 2008

Seasoned Glass Noodle & Crab Tower

Recipe of the Week – February 14th 2008

This is an easy to make starter or appetizer for your next party or intimate dinner. By varying the size of the mold, you can create appetizer portions to a full starter size portion. Don’t be afraid to experiment with additional ingredients!

1 16oz package Wild Ocean Seafoods Cracked Crab Meat (King, Antarctic, or Dungeness)
1 8oz package of Japanese Glass Noodles (cooked per instructions)
1/4 cup Seasoned Rice Wine Vinegar (rice vinegar with sugar & salt)
4 to 5 drops Wasabi oil (or to taste)
4 to 5 drops of Sesame oil (or to taste)
1 sheet of Nori Seaweed dampened and cut into strips
Soy (Shoyu) sauce for dressing the plate

Thaw Crab in Refrigerator Overnight
Cook noodles, rinse in cold water, drain well
In a large bowl add to the noodles 1/4 cup rice wine vinegar
5 drops of wasabi oil or to taste
4 drops of sesame oil again or to taste
Using a Stack or Ring Mold (or create a three inch tall tube out of aluminum foil using a glass as the mold pattern) place a forkful of seasoned glass noodles; top with seaweed then top with a generous portion of Crab (try to save a large claw or leg piece for the very top)

Remove the mold and dress the plate with drops of soy sauce and additional wasabi oil
Serve immediately.




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