Crab Crisps Kani Senbei Recipes
CRAB CRISPS - KANI SENBEI
Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan. This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers. You can also use gyoza, potsticker, or wonton wrappers too. If using wonton wrappers, this recipe makes about 15-16 wrappers. Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand. In place of crab, you can also substitute canned tuna as well. The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving. Original recipe comes from Shunju Restaurant in Tokyo, Japan.
Provided by Rinshinomori
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Phreat oven to 320 F or 160°C.
- Soften the cream cheese in a bowl with a spatula, and stir in the crabmeat or tuna and mayonnaise.
- Mix in the dried breadcrumbs, soy sauce, salt, hot pepper sauce, and pepper.
- Place a spring roll wrapper or wonton wrappers on a cutting board and spread the crab/cream cheese mixture or tuna/cram cheese mixture evenly with a rubber spatula or spoon.
- Place the spring roll sheets or wonton wrappers on a cookie sheet (lined with silicon sheet for baking works great here) and bake until lightly browned and crispy, about 22 - 25 minutes. Keep an eye and do not let them burn.
- If you used larger spring roll wrappers, it's best to cut them after baking to smaller sizes.
Nutrition Facts : Calories 178.9, Fat 12.9, SaturatedFat 6.1, Cholesterol 34.5, Sodium 500.7, Carbohydrate 12.6, Fiber 0.5, Sugar 1.9, Protein 3.6
CRAB CRISPS
This is a quick and easy appetizer that always disappears quickly! I got the original recipe from our local paper over 15 years ago.
Provided by Leslie in Texas
Categories Crab
Time 15m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Mix crab meat, sour cream, cheese, and soup mix.
- Spread on toast rounds.
- Heat under broiler for 4 to 5 minutes.
Nutrition Facts : Calories 311.7, Fat 21.8, SaturatedFat 13.3, Cholesterol 80.4, Sodium 1189.4, Carbohydrate 8.2, Fiber 0.4, Sugar 1.6, Protein 20.7
KANI SALAD
This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings (about 1 quart)
Number Of Ingredients 9
Steps:
- Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
- Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
- Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
- To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.
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