Moo's Imperial Avocado Crab Crepes

Start with your favorite plain crepe recipe, then try Moo's palate pleasing filling and curry sauce.




Filling
4 ripe avocados
2 cups crab meat
1 T scallions, minced
1 T coriander, minced

Curry sauce
1 T lime juice
1 T brandy
1 T Dijon mustard
1 tsp. curry powder
1 egg white. slightly beaten

Garnish with avocado, mandarin sections, lime slices

Prepare filling by mashing avocados until smooth. Add crab meat, scallions, and coriander. Mix thoroughly. Prepare curry sauce by mixing together lime juice, brandy, mustard, curry and egg white. Mix all ingredients until creamy smooth. Add salt and pepper to taste. Fill crepes and pour curry sauce over the top. Preheat oven to 350 degrees and cook for 12 minutes. Garnish with avocado slices, mandarin orange sections and lime slices.

Moo's Maui Papaya Salad

On one of the family's trips to Hawaii, Moo had a room with a small kitchen. And she had access to all the wonderful fruit and seafood. This recipe was the result. A Hawaiian palate pleaser.

1 head lettuce, torn to bite-size pieces
1 bunch watercress, stems removed
1 pound cooked shrimp, lobster, crabmeat (any one or all)
1 papaya, peeled, halved, seeds removed
1 can hearts of palm

Dressing
1/4 cup olive oil
1/4 cup pineapple juice
2 T white vinegar
2 T ketchup
salt and pepper to taste

Select a very fresh, flavorful lettuce, mound seafood in center. Slice papaya and arrange in a pinwheel around the seafood. slice palm heart and arrange around seafood. Decorate center with a few watercress leaves.

Cracked Crab with Curry and Ginger Sauce

King Crab legs or Dungeness Crab, pick meat from shells
2 T olive oil
1 clove garlic, minced
2 slices fresh ginger
2 scallions, finely chopped
1/4 green pepper, finely chopped
2 heaping tsp. curry powder
1/2 tsp. salt
1 tsp. sugar
3 T sherry
2/3 cup chicken broth
1 T cornstarch
2 T water

Place wok over high heat, add oil. When oil is very hot, add garlic, ginger, scallion, green pepper. Stir fry for 30 seconds. Add crab meat and stir fry for 1 minute. Combine curry powder, salt, sugar and sherry. Pour the curry mixture over crab. Stir fry for 30 seconds more. Add chicken broth. Cook 5 minutes or less. Combine cornstarch and water in small dish. Stir into stir fry dish to help thicken slightly. Stir until smooth and thickened. Serve immediately.

Moo's Asian Crab Balls

This crab appetizer goes fast, so make enough. Also you'll probably find other good uses for this dipping sauce. This is a palate pleasing crab dish.

1 pound crab meat, mince
1 egg
2 T scallions, chopped
1/2 t. salt
1 t. sherry
1 t. fresh ginger, finely chopped
1 t. sesame oil
1 T cornstarch

Olive oil

Dipping Sauce
1 t. hot soy bean paste
1 T catsup
2 T Worcestershire sauce
1 T sugar
1 T soy sauce
1/2 T garlic, crushed
1 T fresh ginger, very finely chopped

Mix crab meat with all other ingredients. Form into bite-size balls. Deep fry or pan fry until slightly brown. Serve with dipping sauce.

Maryland Deviled Crab

Actually I have another crab cake recipe that is my all-time favorite palate pleaser for crab. I'll share that soon. In the meantime, this is an excellent crab recipe and you get all the taste of crab cakes without frying or sautéing.

3 T butter
2 T chopped onion
2 T chopped green bell pepper
2 T all-purpose flour
¾ cup milk
8 oz. cooked crabmeat, drained, flaked (2 cups)
1 T chopped fresh parsley
½ tsp dry mustard
2 tsp lemon juice
½ tsp Worcestershire sauce
½ tsp hot pepper sauce
1 egg, slightly beaten
½ cup soft bread crumbs
2 T butter, melted

Heat oven to 400°. Lightly grease 1-quart casserole or 4 individual baking dishes or shells. Melt 3 tsp butter in medium saucepan over medium heat. Add onion and bell pepper, cook and stir until tender. Stir in flour. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add all remaining ingredients except bread crumbs and 2 T butter. Sprinkle evenly over crab mixture. Bake 400° for 15 to 20 minutes or until thoroughly heated. Serves 4.

For a real treat: Spice up the servings with Pickapeppa Sauce--Not too hot, very flavorful sauce out of Jamaica. Just pour a little on top of the crab cake.