Crab Cha Gio With Spicy Mango Dipping Sauce And Crab Noodle Salad The Easier Dish Recipes

STUFFED CHA-CHA CRAB CHILIES

Steps:

• Preheat broiler.
• For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
• For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
• Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
• Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)

Steps:

• Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
• Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
• Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
• Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.