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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I made this Oriental-themed crab the other night. I've had something similar before, but it was years ago. Works well with endive. Alternately, you could use this as an up-scale version of the ubiquitous crab-cocktail sauce-cream cheese dip. Enjoy. Ingredients:
1/4 cup barbecue sauce |
1/4 cup hoisin sauce |
1 tablespoon gingerroot, finely minced |
1 garlic clove, finely minced |
3 (6 ounce) cans crabmeat |
1/4 cup nuts, toasted |
1 tablespoon crystallized ginger, finely minced |
1/2 cup cucumber, chopped |
24 leaves endive |
Directions:
1. Heat BBQ, Hoisin, ginger root and garlic over medium heat. Stir occasionally.
2. Add crab, nuts and crystallized ginger. Stir gently until heated, about 2 minutes.
3. Remove from heat, and fold in cucumber.
4. Put about 1 Tbsp of mixture on each of 24 endive leaves. Serve.
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