We are hopefully halfway through the pandemic! I’ve observed that more and more of us are getting vaccinated and many of us have started to adapt to the new normal that is going to be the future normal in terms of applying the continued safety measures.
An upward trend I see too is that more and more people are starting to have guests at home. Lunches, dinners, birthdays and cocktails for clusters of vaccinated friends who antigen test before the affair.
Lately, friends have been asking me for some new ideas for cocktail fare or appetizers so I’m sharing with you some crab based recipes using Pier717 canned lump meat crab. Deshelled and ready to cook.
Recipe 1: Thai-style crab omelete (Chef Jai Fay inspired)
Beat 3 eggs then add 1/3 can of Crab717 lump crab meat, white pepper & fish sauce (patis) to desired taste.
Heat (a lot) of oil on high heat in a wok and wait till it’s really hot. Slowly pour in the egg/crab mixture in, letting the sides puff up. Keep shaping it w two spatulas or give up and fold like I did!
Top with wansoy (cilantro) and sliced finger chili.
Recipe 2: Hot crab dip
- 1 can Pier717 lump crab meat
- 3 cloves minced garlic
- 1- 8 oz package cream cheese
- 1/2 cup good mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
- 2 tablespoons lemon juice
- 1 tsp hot sauce or chili flakes
- salt & white pepper to taste
- 1/4 cup grated parmesan to sprinkle before baking
- Sliced green onions for garnish
In a bowl, mix the garlic, cream cheese, mayonnaise and sour cream. Then add the parmesan and cheddar cheese, mix well then fold in crab meat. Add lemon juice, hot sauce, salt and pepper and blend all together.
Pre heat your oven to 200 degrees for 15 mins. Then add a sprinkling of parmesan on top before baking the dish for 15-20 minutes or till golden brown and bubbling.
Top with green onions once you get it out of the oven and serve with crackers or crostini.