Crab Cakes II
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
  2. Form into 4 oz (115 gram) patties. (shape into balls then flatten).
  3. Heat a non stick pan with about 1/2 to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Recipe Notes

I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.

Provided courtesy of good friend, Stephen Connell.
United States.

Crab Rangoon Grilled Sandwich
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going to spread this after the first slice of bread is in the pan. Heat a non stick pan on medium low or low heat.
  3. Spread some mayo on two slices of bread, place one slice, mayo side down on parchment paper, spread some filling on that slice, be generous, then top with the second slice of bread, mayo side up. Place in the hot pan.
  4. When the bottom is golden brown, flip and cook the other side until golden brown.
  5. Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
  6. Repeat for additional sandwiches.
  7. Serve and enjoy.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.

Crab Rangoon
Crab Rangoon
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Crab Rangoon
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Ingredients
Servings: wontons
Instructions
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  3. Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  4. Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  5. Now, pull up two opposite corners and press them together to seal the top,
  6. Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  7. Repeat for the remaining wontons.
To Deep Fry
  1. Heat about 1 to 1 1/2 inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking. Your preference on the oil, rice bran oil would be a good choice.
  2. Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
To Bake
  1. Preheat your oven to 220 C (425 F)
  2. Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
  3. Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
  4. Serve with dipping sauces of your choice.
  5. I served these as a side with some fish and long beans I cooked.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Boiled Cuttlefish
Boiled Cuttlefish
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This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Boiled Cuttlefish
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This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
  2. When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
  3. Typically served over rice with some broth.
Recipe Notes

The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

C. W. Steamed Shrimp
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Ingredients
Servings: hungry people
Instructions
  1. In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  2. Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  3. Cover the steamer pot and bring to a boil.
For Frozen Shrimp
  1. Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
  1. Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
  1. Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Recipe Notes

I will price this when I get shrimp again. I will say fair cost for now.

Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.

Shrimp Spaghetti Carbonara
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  2. While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up the spaghetti 😉
  3. Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add 1/4 cup of the pasta water you reserved.
  4. Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  5. Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  6. Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, double fist two sets of tongs, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in.
  7. Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Recipe Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.

Adapted from an internet recipe.

Shrimp & Grits with Tasso Cream Sauce
Shrimp & Grits with Tasso Cream Sauce
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This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Shrimp & Grits with Tasso Cream Sauce
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This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Grits
For the Rest
Servings: servings
Instructions
  1. Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
  2. Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
  3. Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
  4. In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
  5. Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
  6. Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
  7. Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.
Recipe Notes

I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.

This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.

Easy Fish Pie
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  2. To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  3. Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  4. Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  5. To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  6. Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  7. Bake for 30 minutes then let rest for 5 minutes, serve.
Recipe Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.

Adapted from an internet recipe.

Baked Coconut Shrimp
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Sriracha Dipping Sauce
For the Shrimp
Servings: servings
Instructions
  1. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  2. Preheat your oven to 200 C, line a baking sheet with parchment paper.
  3. Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  4. Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  5. Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  6. Serve with the dipping sauce.
Recipe Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Garlic & Pepper Blue Prawn
Garlic & Pepper Blue Prawn
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Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Garlic & Pepper Blue Prawn
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Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Ingredients
Servings:
Instructions
  1. This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  2. To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  3. Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  4. Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  5. Remove from the pan to a platter and serve with rice.
Recipe Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.

Family has been making these for many years like this.
Thailand.