Crab Toasts With Spicy Yogurt Food

CRAB TOASTS WITH SPICY YOGURT

Steps:

• Whisk 3/4 cup plain whole-milk Greek yogurt and 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes in a small bowl; season with salt. Combine 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, and 2 teaspoons toasted sesame seeds in a medium bowl; season with salt and black pepper.
• Spread spicy yogurt on 4 slices oiled toasted country-style bread and top with crabmeat mixture. Cut toasts in half and top with more dill.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

CRAB CAKES WITH CURRIED YOGURT SAUCE

Steps:

• In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
• In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
• Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.

GLUTEN FREE CRAB CAKES WITH SPICY GREEK YOGURT AIOLI

Steps:

• In a small bowl whisk together Greek yogurt, lemon juice, honey, white vinegar, 1/4 teaspoon cayenne pepper, paprika, cumin, garlic powder, salt and oregano. Blend in the melted butter. Set in the refrigerator until ready to use.
• Preheat the oven to 375 degrees F. Line a baking pan with parchment paper.
• In a small bowl whisk together the egg, mayonnaise and lemon juice. Set aside.
• In a medium size bowl combine the lump crab meat, onion, red peppers, bread crumbs, parsley, mustard powder, black pepper, salt, Old Bay Seasoning, baking powder, chives and cayenne pepper. Break up the chunks of lump crab meat first or as you mix. Blend until all the ingredients are combined then add the egg and mayonnaise mixture. Combine well.
• With a spatula section the crab cake mixture into four sections. With your hands, form each section into a patty and place on the prepared baking sheet.
• Bake for 15 minutes then flip the crab cakes. Then bake the other side for 10-15 more minutes. Turn on the broiler and broil for 3-5 minutes or until the tops are slightly browned. Garnish with extra chives and serve with Spicy Greek Yogurt Aioli Sauce.

SPICY CRAB ROLL RECIPE

Steps:

• Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
• Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
• In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
• Shred the imitation crab meat using your hands or two forks.
• Add Sriracha mayo and mix well.
• Cut the nori sheet into two halves with kitchen scissors.
• Place half of a nori sheet on top of the bamboo mat shiny side facing down.
• Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
• Sprinkle sesame seeds on top of the rice.
• Flip the sheet and let the rice side facing down.
• Add the spicy Kani crab salad to the middle of the nori sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
• More the roll to a cutting board and cut it into 8 pieces.
• Drizzle more spicy mayo sauce on top of the roll for some extra heat.