My lovely husband bought me a gift yesterday – the old romantic
He spent a good hour ‘dressing it’ for me and it given us loads of meat
Fresh crab is a wonderful thing, and we normally have it in a tian, layered with Advacado or crab salad, or crab and chilli linguine – all delicious but as I had spent most of the afternoon yesterday preparing a Thai style soup base, I wanted something to compliment it, so after a quick hunt through the interweb, I found a receipt for crab Rangoon,s for which I had all the ingredients for, if I swapped Spring roll wrappers for filo pastry, and I will oven bake not fry 🤗 This is the recipe I used http://blog.kj.com/crab-rangoons/ I have some homemade sweet chilli jam to dip,them in 😍
For the stock, I put the chicken carcass from Sunday into the slow cooker yesterday, with some ginger, garlic, onion, lemongrass, chilli, corriander stalks to make some really good Asian flavoured Chicken stock. Once the chicken is cooked this means there are loads of bits of chicken meat too, which will be used – all that’s left is some skin and bones, which get thrown away.
To this stock, I will add some fresh herbs, Soy sauce, sliced spring onion, bell pepper and baby corn to bulk it out – soup done…
I would usually serve this with HM bread, but with the rangoon’s I won’t bother today.
If any of you have any crab recipes, please let me know 😀