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Crab Puff
A crab puff is a ball of crab meat, mixed with flour, egg, and seasonings, that has been deep-fried in batter. They are often served in restaurants as an appetizer or side dish. They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it ..., or sweet and sour sauce. See also * Crab rangoon * List of hors d'oeuvre * List of seafood dishes * References External links "Crab puff sandwich"in ''Volume Feeding Institutions'', Volume 55, 1964. Crab dishes Appetizers Deep fried foods American seafood dishes {{US-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Meat
Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around of food energy per serving. Brown crab (''Cancer pagurus''), blue crabs (''Callinectes sapidus''), blue swimming crabs (''Portunus pelagicus''), and red swimming crabs ('' Portunus haanii'') are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. Grades European crab In Western Europe crab meat is derived primarily from the species ''Cancer pagurus''. ''C. pagurus'' is a large crab noted for the sweet, delicate flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Meat
Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around of food energy per serving. Brown crab (''Cancer pagurus''), blue crabs (''Callinectes sapidus''), blue swimming crabs (''Portunus pelagicus''), and red swimming crabs ('' Portunus haanii'') are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. Grades European crab In Western Europe crab meat is derived primarily from the species ''Cancer pagurus''. ''C. pagurus'' is a large crab noted for the sweet, delicate flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartar Sauce
Tartar sauce (French: ''sauce tartare''; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. Composition Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, bitartrate, oil) or aioli (olive oil, garlic), with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. See also * List of common dips * Remoulade * Steak tartare * Tarator * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail Sauce
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Origin Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp. Seafood with spiced, cold sauces were a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish. Varieties North America In the United States and Canada it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour Sauce
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sauc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Rangoon
Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants. Preparation The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by twisting it into the traditional wonton shape. The appetizers are cooked to crispness by deep-frying in vegetable oil or by baking. They can be served hot or cold. In North America, Crab Rangoon is often served with a sauce for dipping such as soy sauce, plum sauce, duck sauce, sweet and sour sauce, or a hot mustard sauce. History Crab Rangoon was on the menu of the " Polynesian-style" restaurant Trader Vic's in San Francisco sin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hors D'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus, and tzatziki with bread or vegetables as hors d'oeuvre. If the period between when guests arrive and when the meal is eaten (for example during a cocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way that'' apéritifs'' are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events. __TOC__ Hors d'oeuvre See also * Amuse-bouche * Banchan Korean side dishes * Cicchetti * Dim sum * Finger food * Garnish * Gujeolpan * List of dips * List of pastries * Picada * Short Eats * Preprandial a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Dishes
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. They first appeared during the Jurassic Period. Description Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin, and armed with a pair of chelae (claws). Crabs vary in size from the pea crab, a few millimeters wide, to the Japanese spider crab, with a leg span up to . Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs – are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation. Environment Crabs are found in all of the world's oceans, as well as in fresh wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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