Deep Fried Crab Bites!

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Fried Crab Bites

Mmm! Fried Crab Balls

These delicious, crunchy, savory little bites make a great snack,

lunch, salad topper,  or party appetizer!

Make them for your next get-together, and watch them disappear!

~ Fried Crab Bites Recipe ~

*Filling Ingredients:

4 Tblsp butter

3 Tblsp flour

1/4 cup diced onions
1 tsp dried dill OR 1 Tblsp chopped fresh dill
1/4 tsp salt
Pinch white pepper
1/2 tsp green hot sauce [we use Marie Sharp’s]
8 ounces lump crab meat (inspect crab for small shells bits)
1 quart frying oil – placed in a 6 quart heavy duty stock pot

*Breading Ingredients:
Egg Wash: 2 eggs and 1/2 cup milk combined in a mixing bowl
1/2 cup flour in a mixing bowl
1 – 2 cups plain bread crumbs in a mixing bowl (add 1 tsp Badia Complete Seasoning, or your favorite herb seasoning mix, to the bread crumbs)

Equipment:
4 qt sauce pan & 6 quart heavy duty stock pot
Wood spoon
4 small to medium mixing bowls
Slotted spoon or Chinese Spider Strainer (to remove the balls out of the frying oil)

Method:
1. Melt butter in the 4 quart saucepan over a small flame. Add diced onions and sauté until onions are soft.
2. Add flour and stir using the wood spoon. Stir the flour and butter about four minutes; do not let the mix stick to the bottom of the sauce pan.
3. Add the dill, salt pepper and stir. Turn off the flame.
4. Place the mix in the metal mixing bowl.
5. Add the hot sauce. Stir the mix until there is no steam left in the mix.
6. Add the crab. Using your fingers, mix in the crab just until crab combines with the flour/butter mix. Place the crab mix in the fridge for about 30 minutes.
7. Shaping the crab balls: Place about 1 Tblsp of the mix in your palms and shape into balls. Place the balls on a plate. Continue till all is used.
8. Now perform the breading process: Place a ball in the flour and lightly coat with flour. Drop a ball in the egg wash and then place the ball in the breadcrumbs.
9. Do this for all the balls.
10. Heat the frying oil to 325 degrees Fahrenheit (162.7 C)
11. Drop about 6 crab balls in the frying oil at a time, using the slotted spoon to roll them around to be sure you fry the balls on all sides.
12. Cook for about one minute.
13. Use slotted spoon to remove the balls and place on paper towels to remove excess oil.
14. I suggest that you serve the little crab balls with a basil and lime mayo, or sweet chili sauce.
15. voilà – you made a tasty appetizer everybody will love!

These are yummy delish.

We hope you decide to give them a try!

Cheers, and Happy Eating!

Pico de Gallo Verde (Green Salsa) ~ A Bright & Flavorful Tomatillo Chip Dip!

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Pico de Gallo Verde

We try to follow the Chef’s Rule of buying what looks fresh at the market, rather than going in with ideas. This week, the market had glorious looking Tomatillos. They were begging me to put them in my cart.

Here is what Wiki says: “The Tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be several colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Mexican and Central-American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit.”

We don’t use tomatillos very often, but I knew they are used for Salsa Verde. We prefer chunky, hearty dips over thin salsas, so I did a little Google searching until I found what I wanted to make: Pico de Gallo Verde.  The recipe closest to what I had in mind was Foodista’s Fresh & Spice Tomatillo Pico de Gallo. I didn’t quite have the ingredients in their Recipe, so again, I adapted it to what I had on hand. And again, it come out pretty good! Here, I share with you my adapted, easy to prepare:

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Beautiful, Fresh, Natural Ingredients

Pico de Gallo Verde

Prep Time: 30 minutes (20 if you chop veggies faster than I can!)

Makes 2 Meal-Sized, or 4 Appetizer-Sized Servings

Ingredients:

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Finely Chopped Cilantro

5 Ripe Tomatillos

1 medium Plum Tomato

1/4 Green or Red Pepper

1/4 Cup Chopped Onion

1 Clove of Garlic

1/4 cup Cilantro Leaves

Juice of 1 Small Lime

1/4 tsp Lime Zest (optional)

Dash Ground Chili Powder (or small diced jalepeno or serrano pepper, but I didn’t have one)

1/4 tsp White Pepper, AND 1/4 tsp Sugar, AND 1/4-1/2 tsp Salt (or to Taste)

1/2 tsp Green Chili Sauce (we use Marie Sharp’s Green Habanero)

Method:

Dice or chop all vegetables into small, even pieces, to be easily scooped with a chip. Place diced veggies in a mixing bowl. Toss in salt, sugar, white pepper, chili powder (or diced chili), lime and Green Hot Sauce. Mix well. Taste Test, and add a dash more white pepper, salt or hot sauce if needed. (* see note) Mix again. Place in fridge for at least 30 minutes, or up to a few hours.

* NOTE: The flavors will all combine, meld, and ‘come up’ in the fridge, so keep that in mind when tasting and adjusting!

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Yum! All mixed up and Ready to Marinate in the Fridge!

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All-Natural & Healthy Snacking Alternatives! 🙂

An hour later, I pulled the mixture out of the fridge

and gave it s stir.

It smelled great!

We were eating ours for lunch,

so I sprinkled some Multi-Grain Chips with

Shredded Cheddar Jack cheese,

placed in the broiler for 3 minutes, and…

 

TAH DAH! Healthy, Fresh, Bright, Light and Full of Flavor “Pico de Gallo Verde” with Multi Grain Nachos!

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Delicious Pico de Gallo Verde Nachos

I thought this would just be a ho-hum meal, but it was anything but! It was a tasty and satisfying lunch.

Best of all, we feel so good after eating fresh, raw foods like this. Hope you decide to give it a try.

Cheers, and Happy Eating! 

The Tomatillo

The Tomatillo

~ Our Pico de Gallo Verde Recipe was based on the original recipe found here:  http://www.foodista.com/recipe/23YW8QDM/fresh-and-spicy-tomatillo-pico-de-gallo

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And Now for Something Completely Different: Dim Sum Style Steamed Chinese Rice Noodles

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Dim Sum Style Filled Rice Noodles

Well, new and different for us anyway. Bruce has made several types of dumplings, steamed buns, summer rolls and shumai, but we never attempted rolls like this.

These are Dim Sum Style Steamed Chinese Rice Noodles, filled with

Seasoned Pounded Chicken, Sliced Shiitake Mushrooms, Locally Grown Hawaiian Ginger,

Fresh Spring Onions, & (canned) Diced  Water Chestnuts

Then drizzled with a Sweetened Soy Sauce.

Served with local veg, a lemony-herbed rice vinegar

& Pu Erh-Chrysanthemum Tea.

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 For a first-trial go around, he did technically well, and they came out pretty tasty. Not 100% perfected yet, but definitely worth further experimentation!

The idea for these just popped into my head tonight, knowing we already had chicken, mushrooms and the rice  skins. I got on google, and showed him what I was thinking of, and together we brainstormed the ingredients out.

~ The Lesson Is: Don’t be afraid to Get Creative and try New Things! ~

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Pesto!! Canapé & Appetizers Ideas using Pesto – By Reader Request!

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Q: I’m making Pesto Monday with Basil from a friend’s garden. So…. then what do I do with it?! Like for an appetizer or snack preferably. Thanks!

Pesto in Canapés and Small plate Appetizers

** Chilled Canapés **

  • Pesto on toast rounds with roasted peppers or sliced plum tomatoes topped with aged cave cheese
  • Pesto on toasted rounds topped with thinly sliced grilled beef or pork tenderloin. Brush the meat with olive oil and finish with milled pepper
  • Hummus infused with pesto & sundried tomatoes– serve with pita chips and raw vegetables
  • Grilled and then chilled shrimp over pesto (infuse the pesto with diced jalapeño or Serrano peppers or hot sauce)- serve on rice crackers or toasted baguette rounds
  • Toasted baguette rounds topped with pesto, cucumber rounds & diced cherry tomato. You may want to top with lump crab

 ** Warm Canapés **

  • Grilled thinly sliced eggplant or summer squash on halved toasted baguettes, lightly spread with pesto. Top with grated Asiago and warm in the oven
  • Marinate chicken thighs in pesto and lemon juice. Slow cook the thighs at 300*F. Chill. Dice fresh fennel and the thighs and mix together with a little pesto. Serve with lettuce cups and sides of hot sauce and lime mayo
  • Grilled and sliced chicken breast on toast rounds spread with pesto, topped with diced roasted peppers
  • Clams on the half shell topped with pesto, raw butter and lemon juice- baked (you will need a clam knife)
  • Hot stuffed mushrooms: Blanch large button mushrooms in boiling water for about 30 seconds. Drain, chill and pat dry. Stuff with a mixture of pesto, mozzarella (or your favorite cheese) and sundried tomatoes and bake until bubbly
  • Grilled halved scallops over pesto and toast rounds. Finish with milled pepper
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Elegant Canapes

Fried Crab Balls – Recipe

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Mmm! Fried Crab Balls

Mmm! Fried Crab Balls

These delicious, crunchy, savory little bites make a great snack, lunch, salad topper,

or party appetizer!

~ Fried Crab Ball Recipe ~

*Filling Ingredients:

4 Tblsp butter

3 Tblsp flour
1/4 cup diced onions
1 tsp dried dill OR 1 Tblsp chopped fresh dill
1/4 tsp salt
Pinch white pepper
1/2 tsp Marie Sharps green hot sauce
8 ounces lump crab meat (inspect crab for small shells bits)
1 quart frying oil – placed in a 6 quart heavy duty stock pot

*Breading Ingredients:
Egg Wash: 2 eggs and 1/2 cup milk combined in a mixing bowl
1/2 cup flour in a mixing bowl
1 – 2 cups plain bread crumbs in a mixing bowl (add 1 tsp Badia Complete Seasoning to the bread crumbs)

Equipment:
4 qt sauce pan & 6 quart heavy duty stock pot
Wood spoon
4 small to medium mixing bowls
Slotted spoon or Chinese Spider Strainer (to remove the balls out of the frying oil)

Method:
1. Melt butter in the 4 quart saucepan over a small flame. Add diced onions and sauté until onions are soft.
2. Add flour and stir using the wood spoon. Stir the flour and butter about four minutes; do not let the mix stick to the bottom of the sauce pan.
3. Add the dill, salt pepper and stir. Turn off the flame.
4. Place the mix in the metal mixing bowl.
5. Add the hot sauce. Stir the mix until there is no steam left in the mix.
6. Add the crab. Using your fingers, mix in the crab just until crab combines with the flour/butter mix. Place the crab mix in the fridge for about 30 minutes.
7. Shaping the crab balls: Place about 1 Tblsp of the mix in your palms and shape into balls. Place the balls on a plate. Continue till all is used.
8. Now perform the breading process: Place a ball in the flour and lightly coat with flour. Drop a ball in the egg wash and then place the ball in the breadcrumbs.
9. Do this for all the balls.
10. Heat the frying oil to 325 degrees Fahrenheit (162.7 C)
11. Drop about 6 crab balls in the frying oil at a time, using the slotted spoon to roll them around to be sure you fry the balls on all sides.
12. Cook for about one minute.
13. Use slotted spoon to remove the balls and place on paper towels to remove excess oil.
14. I suggest that you serve the little crab balls with a basil and lime mayo, or sweet chili sauce.
15. voilà – you made a tasty appetizer everybody will love!

Fried Crab Balls

Fried Crab Balls

These are yummy delish. Hope you decide to give them a try!

Cheers, Happy Cooking! and Happy Eating!