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Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup measuring cup into).
Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more.
Place half the crab in the soup and divide the remaining crab among six bowls. Divide the chowder among the six bowls, pouring it over the crab with a ladle. Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and Clark Frasier/Running Press, 2011.
1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill. 2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives ...
1 lb jumbo lump crab; 1 / 4 cup coarsely chopped cilantro; 1 / 3 cup coarsely chopped mint; 1 / 4 cup shredded basil leaves; 2 6-ounce bunches watercress, thick stems discarded; 2 seedless cucumber -- peeled, seeded, and finely julienned; 2 green mango julienned, about 1 pound each peeled and finely chopped; 1 / 3 cup water
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Malus trilobata, the Lebanese wild apple, erect crab apple or three-lobed apple tree, is a species in the family Rosaceae in the genus Malus. [2] Some authorities place it in the segregate genus Eriolobus , as E. trilobatus .
Want to make Crab, Avocado, and Citrus Crêpes? Learn the ingredients and steps to follow to properly make the the best Crab, Avocado, and Citrus Crêpes? recipe for your family and friends.