Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, crab and bok choy in thick ankake sauce (using canned crabmeat). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) is something that I have loved my entire life. They’re nice and they look wonderful.
Great recipe for Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat). I made this with canned crab that I received as a gift. I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.
To begin with this particular recipe, we must first prepare a few components. You can cook crab and bok choy in thick ankake sauce (using canned crabmeat) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):
- Get 6 stalks Bok choy
- Make ready 1 can Canned crab meat
- Prepare 1 Finely-chopped Japanese leek
- Prepare 1 dash Ginger (finely chopped)
- Get 100 ml Water
- Prepare 1/2 tsp Weipa
- Make ready 1 Salt, pepper
- Get 1/2 tbsp Katakuriko
- Take 1 dash Oil
As I looked over the recipe, it really didn't look much different than any stew I could make, and chicken would have been the easiest substitution for the little fluffy bunny….sigh. But, I had Shrimp and jumbo lump crab meat on hand and rather than make a trip to the store, I decided to make my entry in this months swap a Seafood stew. Canned clams and crab meat recipe. Learn how to cook great Canned clams and crab meat.
Steps to make Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat):
- Spread each bok choy leaf one by one. If the outer leaves are too big, cut in half horizonally, then vertically.
- Blanch the bok choy quickly in salted water.
- Heat a little oil in a pan, add the Japanese leek and ginger. When fragrant, add crab meat with its juice, and stir-fry briefly. Add the water and Weipa stock.
- When the Weipa is dissolved, add bok choy. Cook until wilted, season with salt if necessary (and black pepper, if you like).
- Pour in katakuriko dissolved in equal parts water to thicken the cooking liquid and make it into a sauce.
Crecipe.com deliver fine selection of quality Canned clams and crab meat recipes equipped with ratings, reviews and mixing tips. Get one of our Canned clams and crab meat recipe and prepare delicious and healthy treat for your family or friends. Stir in soy sauce and sesame oil. Served over a pool of lobster citrus sauce, which does no damage to the delicacy of these crab cakes, and a medley of sautéed vegetables-baby green beans, bok choy, asparagus, and broccolini, plus a large scoop of mashed potatoes-this is not quite the crab-cake platter one would choose to introduce a visitor to one of our finest regional. Wet your hands with warm water and gently.
So that is going to wrap it up with this special food crab and bok choy in thick ankake sauce (using canned crabmeat) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
