Sausage Salad
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle.
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. Seed and finely chop one Bird's Eye chili.
  8. Place the prepared meats and veggies in a large mixing bowl, splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well.
  9. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.

Crab & Shrimp Soup
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Crab & Shrimp Soup
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I made this on 26 Feb 2018 on a whim. I used fresh chicken stock I made in my pressure cooker (perfect), added some veggies, imitation crab and some shrimp, easy and delicious!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock and water to a large pot and add the potatoes and bay leaf, bring to a boil then reduce to a simmer for about 15 minutes or so until the potatoes are nearly fork tender.
  2. While the potatoes are cooking, heat a non stick pan with a splash of olive oil and when hot, add the onion and diced celery. Stir often, you are not trying to brown this, just softening up onion and celery.
  3. When the onion and celery is softened, add that to the pot with the potatoes.
  4. When the potatoes are just about fork tender, add the chopped up crab sticks to the pot and just let the soup simmer on low heat. Add the broken spaghetti. Season with pepper to taste.
  5. While the soup is simmering and the spaghetti cooking, clean the shrimp. When the spaghetti is cooked, add the shrimp and the chopped celery tops.
  6. Turn off the heat and cover and the hot soup will cook the shrimp in a few minutes.
  7. When the shrimp are pink, remove the bay leaf, ladle into bowls and enjoy.
Recipe Notes

I will price this next time I get the imitation crab, for now, with 6 to 8 servings, this is low cost.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: 1. Add bite size pieces of whitefish. 2. Add diced carrots, daikon, or mushrooms.

Just a soup I threw together, worked out great, Lee Thayer.
Thailand.

Grilled Crab Sandwich
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Ingredients
Servings: sandwich
Instructions
  1. Heat a non stick pan on low heat.
  2. Lay out two slices of bread, spread Thousand Island dressing on each slice.
  3. On one slice, place sliced Swiss cheese, then sliced imitation crab.
  4. Place the second slice on top of the sandwich, Thousand Island dressing downwards onto the sandwich. Pick up sandwich and spread butter on each side.
  5. Place the sandwich in the hot pan and cook until the bottom is golden brown, flip and cook the other side.
  6. Remove from heat, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a slice or two of deli chicken or turkey. 2. Add a slice or two of deli ham.

Adapted from an internet recipe.

Crab Rangoon Ravioli
Crab Rangoon Ravioli
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Rating: 5
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Crab Rangoon Ravioli
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Rating: 5
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Ingredients
For the Filling
For the Egg Pasta Dough
Servings: ravioli
Instructions
For the Egg Pasta Dough
  1. In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
  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 fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
  1. Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
  2. Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  3. When the dough is rolled out, cut circles just a bit larger than the press.
  4. Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  5. Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  6. Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  7. Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
  1. Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
  2. When your sauce is simmering, go ahead and cook the ravioli.
  3. Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  4. Ladle on your sauce, 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 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.

Russian Style Crab Salad (Крабовый Салат)
Russian Style Crab Salad (Крабовый Салат)
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Russian Style Crab Salad (Крабовый Салат)
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add everything except the peas and mix, use more mayo as needed to coat everything well.
  2. Add the peas and gently fold in, this keeps them from getting mushy. Store in the fridge for several hours before serving.
  3. Served along some Roast Red Pork, delicious!
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good, for 750 grams, figure about 150 Baht. For 8 servings, this is about 52 cents per serving.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Inspired by the recipe Russian Style Crab Salad (Крабовый Салат) from Natasha's Kitchen.

Crab Salad with Cucumber & Tomato
Crab Salad with Cucumber & Tomato
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Crab Salad with Cucumber & Tomato
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Servings Prep Time
6-8 servings 15 minutes
Servings Prep Time
6-8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the imitation crab by chopping and shredding. No kidding, use your hands like you would mix a meat loaf! Place in a bowl with all the remaining prepared vegetables and mix together.
  2. Add the mayo and mix to coat everything, use more mayo as needed. Store in the fridge for several hours to chill before serving.
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good. For 6 servings, this is about 46 cents per serving.

Inspired by the recipe Crab Salad with Cucumber and Tomato from Natasha's Kitchen.