SRIRACHA DEVILED CRAB SANDWICH WITH SLAW
After winning the opening rounds of the World Sandwich Championship, whether right or wrong, I decided to play it safe. I decided on a sandwich that was probably too simple and didn't have a million layers of ingredients, but it was original, it was Florida, it was comfort food. For those unfamiliar with the deviled crab, it...
Provided by Amy Freeze
Categories Sandwiches
Time 2h
Number Of Ingredients 29
Steps:
- 1. In a skillet, saute onion, garlic, green bell peppers, and celery in olive oil for 15 minutes over medium-low heat. Do not let garlic burn. Add ale to deglaze. Add remaining ingredients, except crab and cheese, and cook over medium low heat for 15 minutes. Add water if necessary to prevent burning. Add crab meat, and stir to combine. Saute another 10-15 minutes.
- 2. Meanwhile, prepare slaw. In a bowl, combine Greek yogurt, lime juice, onion powder, garlic powder, and salt & pepper. In a large bowl, combine salad, bacon bits, and green onions. Add dressing mixture and toss to combine.
- 3. Melt butter, vermouth, garlic powder, and parsley flakes in a pan over low heat. DO not allow to brown. Brush sides of bread slices with mixture and toast in the oven until lightly brown. When done, use a knife to cut a pocket into each slice.
- 4. To assemble: Spoon a small amount of slaw in the bottom. Top with a generous portion of crab filling. Sprinkle with cheese. Place under the broiler for 30 seconds-1 minute or until cheese melts. DO NOT LET THIS BURN. Top with more slaw and serve!
FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW
Steps:
- For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
- Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
- Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
- For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
- For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
- For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
- Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.
SRIRACHA VEGGIE SLAW
I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first five ingredients. Place coleslaw mix and cilantro in a large bowl. Add dressing and toss to coat. Refrigerate until serving. If desired, top with avocado.
Nutrition Facts : Calories 286 calories, Fat 29g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 341mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SPICY CRAB SALAD
My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.
Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
SRIRACHA COLESLAW
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
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