Wendell's Japanese Potato Salad

Wendell made this a few days ago.  He didn't have cucumbers or ham, but it still came out good.  He substituted crab for the ham.  The recipe is from the Just One Cookbook site.

You can find the recipe here.

Crab/Clam Dip with Cream of Mushroom Soup

A few days ago I blogged about the Ranch Dip from Costco and mentioned that it reminded me of a dip that I used to make a looooong time ago.  cs commented and asked if I would provide the recipe, so here it is.  Maybe I'll actually make it again and can provide you with a photo . . . but don't hold your breath.   

It doesn't say so in the recipe, but I'm pretty sure you need to drain the can well because the dip was pretty thick.  I never did add anything more to make it fancy, but it was my go-to pot-luck dip, and people would usually ask for the recipe. 

Note:   Pal Fay asked if it needs to be cooked.  The answer is no, you just mix everything together.

 

Wendell's Kani (Crab) Salad

Wendell made this a few nights ago.  He used an apple instead of mango.  It was veeery refreshing.  I'm thinking it would go good with some somen noodles.

The recipe is from the Simply Home Cooked website.

 

Ingredients

Dressing

• 1/2 cup Japanese mayonnaise
• 1 tbsp Sriracha
• 1 tsp soy sause
• 1/2 tbsp seasoned rice vinegar
• 1/8 tsp salt
• 1/8 tsp black pepper

Salad

• 16 ounces imitation crab sticks
• 1 medium carrot
• 2-3 small Persian cucumbers
• 1 ripe mango

Instructions

• Make the spicy Mayo dressing first. In a bowl, add 1/2 cup Japanese mayonnaise, 1 Tbsp Sriracha, 1 tsp soy sauce, 1/2 Tbsp seasoned rice vinegar, 1/8 tsp salt, and 1/8 tsp black pepper. Use a small whisk to combine everything together thoroughly. Then set the dressing aside for later.
• Now slice 2 small Persian cucumbers in half and remove the seeds by scraping them out with a spoon. Then slice the cucumbers into thin slices.
• Now shred 16 ounces of imitation crab meat. Then slice 1 medium carrot and 1 mango into thin strips.
• Add all the ingredients into a large bowl, including the spicy mayo dressing. Then use tongs to mix everything together. Enjoy this Kani salad chilled. 

Easy Ono Pupu

Wendell made a beautiful platter of cocktail sauce surrounded by imitation crab for an after softball game pupu, but I forgot to take a photo of it.  Instead I just have this picture of my sample piece.  Bah!

Landon liked it so much that he copied and brought it to a friends' gathering himself.

This is our favorite imitation crab.  It's from Chef Zone.

Wendell's Crab Bisque

The recipe for this dish was in this month's Hawaiian Electric newsletter and can be found here. It was ono, but a bit thick to me. Maybe bisques are supposed to be thick. Yes?

Landon's California Roll

I wanted to call this Landon's Crab Bomb 'cause it was da bomb, but he said to call it a California Roll.




Here's his "recipe".  Sorry, he doesn't know the amounts.

Imitation crab
Mayo
Tobiko
Cucumber tsukemono or cucumber kim chee
Sesame oil
Sriracha hot sauce
Shichimi togarashi
Avocado, chopped

Wendell's Crabcakes

Wendell made these last night, and they were bloody brilliant. Can you tell I just watched a British segment of Undercover Boss, my new favorite TV show? 

Lacking in presentation on my part . . . I just grabbed the waxpaper-lined plate that the crabcakes were on, and totally flash-zapped this shot . . . this photo does not do it justice.  They were Da Best Crabcakes I Ever Ate. Wendell used the recipe from here.



The recipe is actually for a fancy sandwich so you can ignore some of the ingredients listed and just follow the directions for the crabcake portion which is:

Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.

Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.

Eri's Crab Rice Dish

Happy New Year everybody.  I'm home with Kona right now.  I left a party early tonight so that I could keep Kona company during the firecracker popping.  I gave him some tranquilizers, but he's still a bit trembly.  Poor thing yah. 

My favorite dish at the party tonight was Eri's rice dish. She was kind enough to give me the recipe.  I hope you get to try it.  It was really, really good.

Pat 3 cups of cooked rice in a 9 x 13 inch pan.  Sprinkle with furikake.

Combine the following and layer on top of the rice:
1 can crab
1 package imitation crab, separated and shredded
1 cup mayonnaise
1 cup sour cream
3 stalks green onion, chopped
1/4 cup tobiko

Bake at 350 degrees for 30 minutes.  If it doesn't brown, place under a broiler for a few minutes.



It was really ono eaten with some nori.

Cy's Crab-Stuffed Mushrooms

My brother made this for Thanksgiving.  It was super ono.  In fact, it was my main dish.  He got the recipe from here.



Sorry, but this is the only dish that I got for you from this year's gathering.  I got sidelined by my backache.  Hopefully I'll do better at our next gathering.

Michele's Hot Crab Dip

Before I even reached the office door today, I could smell the aroma.  I was drawn to it.  I said, "Wow, that smells wonderful. What is it?"  Michele said, "Crab dip."  I thought, "What a way to start the day!!"



HOT CRAB DIP (Similar to Ryan's Grill)

2 cups mayo (Best Foods) - Less is okay too.
1 8 oz can artichokes (NOT THE MARINATED ONES)
1 cup crab meat or imitation crab meat
1/2 cup grated parmesan cheese
1/2 cup chopped white or green onion
1/4 tsp tobasco sauce
paprika


Mix all ingredients together and spread in 9x9 inch square baking dish. Sprinkle with paprika. Broil 10 minutes before serving or until heated through. Serve with crackers or bread.


Here are Rachael and CQ acting natural.



and Yosh.


This is the last of the dip.  There was no leftover.  Nelson remarked that it's things like this that make the day special.  I agree.  Thanks Michele! 

Geri's Hot Potato Salad

My sister Geri, the tankobu sister, said that she kinda made up this recipe as she prepared it. Pretty awesome yah. I wish I could do that. My son Landon liked it so much that he asked me to stash a small container in the 'fridge for him.



I just cut and pasted the following from her e-mail to me (the milk part surprised me):

I used around 10 potatoes - cooked peeled and cut into big chunks

MIX together: 1 pkg imitation crab, 1 cup mayo, 8 oz sour cream, 2 cups cheeses (I use whatever I have), 3 cloves garlic minced, 1 small round onion minced, salt and pepper to taste. (Texture is like potato salad)

Mix in together with potatoes - put into large baking dish - add 2 cups milk and bake 375 for 45 minutes.

Korean Pancake

I bought this Korean Pancake mix from Palama Market for $1.99 about a month ago. I finally made it yesterday.



These are my four ingredients. Talk about simple.


I first added water to the pancake mix. The directions were in Korean so I really didn't know exactly how much to add. Then I chopped up everything else and threw them in the batter.
Fried um up . . .


and got this. It was really good . . .


especially with this sauce . . . ko chu jang, shoyu, honey, sesame seeds and vinegar mixed together. I wanted to add sesame oil too, but I couldn't find it. I don't know the proportions - I just eyeballed it. I had to add some water too cause at first it was too thick and potent.

Taegu Ocean Salad Linguine

Coworker Runa brought this to work one day . . . ono!!

1 package linguine (8 oz)
3 ounces taegu
2 Japanese cucumbers, seeded and sliced in 1-inch strips
8 ounces imitation crab, shredded
8 ounces fresh green ocean salad
1/2 bottle furikake
Tropics Oriental Dresswing (12 oz), adjust to taste
Chinese parsley to garnish (optional)

Break linguine into thirds and cook according to package directions; drain and cool. Mix linguine with taegu, cucumbers, imitation crab and ocean salad. Just before serving, mix in desired amount of furikake and Tropics Oriental Dressing. Garnish with Chinese parsley, if desired.

CQ's Seafood Stuffed Mushrooms

CQ prepared a fabulous dinner for a few of us this past Saturday, and boy did she bust her butt. She made so much food, and everything was so ono. Luckily Les got some nice pictures cause once CQ started serving, I neglected my picture taking duties. You can check out Leslie's photos on her blog.

This was my favorite. I think I ate about 5 pieces. The recipe follows in CQ's own words.

Big Mushrooms (Any kine, but I wen use the white kine..?)
Imitation Crab
Bacon
Frozen Peas..maybe a quarter of a bag?
1 Round Onions (Diced really small)
2-3 stems of Chopped Green Onions
Mayonnaise
Honey 2T (beeg 'T..haha)
Yellow Mustard 1/4 cup..?
Salt (grounded sea salt)
Pepper (grounded pepper corns)
Dry Parsley
Tootpicks

Brush off any dirt on the mushrooms. (As bes u can..If u wash it, going get soggy.) Twist the stem off to make a mushroom cup. (No tro’ um away cuz you still going use it! No waste!) Set all aside. Rinse off frozen peas to defrost a little. Set aside.

K, da Stuffing: In a big mixing bowl, shred your crab onto flakey pieces. Add FINE CHOPPED round onions -since its still raw, need to dice really small so can cook easier. Chop up the mushroom stems and add to crab mixture. Den add da Peas and green onions.

In a separate bowl, put mustard and some honey. The mustard mixture will look dark. Kinda like Mcdonalds mustard sauce. Put Mayonnaise into crab mixture and stir. (not too much mayo..should still look dry cuz you gonna add the mustard mix next.) Layer the mustard honey mixture and fold ingredients together. Salt, pepper and parsley to taste.

DEN..get your mushrooms and spoon stuffing to fill hole of mushroom. Grab a slice of bacon and wrap the bacon around the stuffed mushroom. Should come out looking like a cup. Use the tootpicks to poke through the horsdervous (yeah, yeah..i dunno how to spell it) to hold it all together.

After Dat...place horsderves in a baking sheet and bake at 375 until the bacon looks cooked and somewhat crispy. If you like you can top with paprika or a sprig of cilantro..den serve when its hot! U can also add cream cheese to make it more creamy…but I neva have dat.