CRAB MEAT APPETIZER
|Posted by Manila Mail under Evelyn's Kitchen|
By Evelyn S. Bunoan
This delicious appetizer was featured in Evelyns Kitchen Cooking With Friends third annual Christmas Presentation on December 8, 2007, which was also televised on Channel 58. Our special guest, Attorney Miriam Reidmiller, showed a very innovative way of cooking Morcon which will be published in the next issue of the Manila Mail.
On this joyous occasion, the spirit of Christmas was truly felt by everyone, owing to the festive mood of the guests and hosts alike. There was a plethora of enticing dishes served with style, and which in turn treated the guests to a gastronomic experience they would not soon forget. The following dishes were prepared with my guests health and benefits in mind Appetizers:
1 pound jumbo crabmeat (in can)
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon minced fresh parsley
2/3 cup breadcrumbs
1 tablespoon vegetable oil
6 medium size endives (washed, dried and separated)
2 pieces small zucchini (washed and sliced 1/8 thick)
2 pieces small yellow squash (washed and sliced 1/8 thick)
15-20 large mushrooms (cleaned, stems removed)
Optional: Garnish the platters with salad greens, chives and red bell peppers made into poinsettias.
With the holidays fast approaching, you may not have enough time to prepare dishes for your parties. It will make your life easier if you choose dishes that can be prepared ahead of time. Some examples: stews, casseroles, estofado, embutido, beef or chicken roulades,
Purchase all your favorite wines and drinks a week or so before your party so they can be chilled properly, if needed.
I know the next few days before the Christmas Holidays are never easy on anyone, but I assure you that with good planning and the right attitude, you can do it!
Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) – 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show