Blue Crab
Main Ingredient: Blue Crab (Watari Crab)
Cooking Style: Japanese
Iron Chef: Masahiko Kobe Challenger: Miyoko Sakai
I reviewed the Blue Crab (Watari) battle between Challenger Miyoko Sakai
(no relation) and Iron Chef Kobe. Sakai is an advisor to the chef of
Thailand's royalty and she has written many cookbooks. I didn't cook on
this show for some reason, so I'm going to do it for dinner. I'll be using
Trans-Ocean® Crab Classic Imitation Crab Leg Meat, shipped all the way
from Bellingham, Washington, and Bumble Bee® Crabmeat (6 oz. can) a genuine
Product of Thailand. Here's my best guess at some of the recipes:
Major Ingredients:
2 packs - 12 oz. ea. Trans Ocean® Crab Classic Imitation Crab Leg Meat
2 packs (8) Giant Eagle® Fresh Store Baked Pita Pockets
1 - 6 oz. can Bumble Bee® Crabmeat
1 roll (1 oz.) Ty Ling® Imported Cellophane Noodles (Saifun Bean Threads) (Taiwan)
1 pint grape tomatoes, Dewitt Produce®, Quitman, GA
1 pack - 1.5 oz. Guacamole Mix, Concord Foods®, Brockton MA.
Sakai #2 Steamed Blue Crab and noodles.
Ingredients:
1 1/2 cup ( 6 oz.) chopped crab meat
1/2 lemon
1/2 tbls. ginger
1/2 tbls. sesame oil
1 tbls. olive oil
1/2 tbls. pepper
1 tbls. coriander
4 tbls. soy sauce
1 oz. saifun bean threads
In a pot mix lemon juice, ginger, sesame oil, salad oil, pepper, coriander,
and soy sauce. Add 1/2 ounce of chopped crab (the red and white stuff),
then add some "cellophane" noodles (saifun bean threads) and enough water
to cover everything. Boil until noodles cook, then let simmer.
Cut pieces of pita bread in half (depending on how many are eating), stuff
them with whole chunks of "crab", put them on a cooking sheet, spray with
cooking oil, bake in the oven (Elaine says everything is 350 for 15, or
until the bread is crisp) sprinkle paprika on top to get a red color,
Hey, it's fake crab in fake crab shells! Chop up a green onion and some
cilantro for garnish. Put the fake crab noodle stuff on a plate and the
fake crab shell on top, sprinkle the onion and cilantro on it.
Sakai #5 Grilled Crab with sauce
Pan fry some crab chunks in olive oil and garlic, stuff the "scampi" stuff
into the fake shells. Bake. Mix some red chili pepper in olive oil for dipping.
Kobe #1 Blue Crab Hors d'oeuvres
(A) Ingredients:
2 oz. / 1/2 cup cornstarch
6 tbls. olive oil
6 oz. can Bumble Bee® Crabmeat
1 tbls. paprika or cayenne powder
A. Mix cornstarch, olive oil, and ground crab meat (the canned stuff),
roll it out flat on a piece of wax paper, spray a cookie sheet with oil,
flip the wax paper upside down, cut it into triangles, and put it in the
oven for crab crackers. Sprinkle a lot of paprika on them to make them red,
or use cayenne powder to make them spicy.
A2. Roll up some little meatballs, just big enough to fit on top of your
crab crackers and bake them too.
(B) Ingredients:
1 cup rice
4 oz. canned or chopped crab meat
1 cup chopped tomatoes
4 tbls. parmesan or mozzarella cheese
1 egg
4 tbls. corn meal or bread crumbs
B. Mix rice, canned or chopped crab meat, tomatoes, mozzarella cheese, and egg.
Make crab croquettes (meatballs), roll the balls in bread crumbs. Bake.
C. Instead of breading the meatball, put it in a fake crab shell. On the show
it's flavored with consumme' gelatin, I don't know what that is, but it looked
like lemon Jell-o® to me. You might make some Jell-o® and stuff it into the shell
Kobe #2 Cold Lasagna Salad
Ingredients:
2 medium avocados
4 oz. crab
1 pack egg roll wrappers
Get a pack of eggroll wrappers, put some water on a plate, dip a wrapper into
the water to soften it, put it in the bottom of a baking pan that is just big
enough, if the pan isn't quite big enough, it's OK to run the wrapper up the
side of the pan, that's what Kobe did. Dice up an avocado and some crab chunks
(Elaine bought some guacamole mix, it's very spicy, but I'm going to use it)
season to taste. Spread a layer on the wrapper, make about four layers in the
pan, ending with crab on top. Put the pan in a steamer while you tend to the
other stuff. When it's done, remove and let cool. Cut and scoop it out like
lasagna, put lettuce on top. Kobe put caviar on top of the lettuce and spread
raspberry sauce around the plate.
I spent about four hours doing less than half of what the Iron Chefs do in an hour.
The pita bread idea wasn't too bad, but cook the filling first and then just
put the fake crab in the oven long enough to toast. Paprika burns. I put paprika
on the crab toast after it came out of the oven, it looked pretty good, but it
was bland. Maybe I should have kicked it up a couple hundred yards with Emeril's®
Red. I used Red for the dipping sauce. Generally the dishes looked similar to
Iron Chefs. I'm going to have to work on that fake crab shell thing. I'll get the
exact measurements for things on the website after I figure out what to fix.
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appearing on "Iron Chef", but are in no way supposed to be accurate copies.
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