crab ham russian

Crab and ham have long been a felicitous pairing, and nowhere is that affinity realized better, perhaps, than in Crab Imperial †. But the Chicken Ham Russian recipe given above can also be altered to use imitation crab in a way that makes an outstanding usage of the less expensive product.

  • 2 tbsp <butter>
  • 1 cup onion, chopped
  • 1½ tsp chopped garlic
  • 1 cup imitation crab
  • 1 cup turkey pastrami, diced
  • 5 shiitake mushrooms, sliced
  • 1 cup Béchamel sauce
  • <salt>
  • 4 oz low-fat Swiss cheese
  • 2 sheets lower G. I. lasagna pasta
  • 1 tbsp olive oil or oleo
  • 1 tbsp kirsch or sherry

Make the Béchamel sauce from scratch† or use a commercial package mix. Slightly brown the onions in the oleo, then add garlic and mushrooms and sauté for a shot time to incorporate the ingredients. Add half the béchamel sauce to this and set aside.

Cook the pasta according to package directions, drain, add olive oil, and mix with the pasta. Layer pasta, onions, crab, and cheese in a casserole dish, top with the remaining Béchamel sauce, and bake covered in 400°F oven. Remove, drizzle kirsch on top, and let cool slightly before serving.

o sole granchio

Don’t get exited. This recipe isn’t operatic, or even to be prepared while singing (unless you are really good, or the house is empty). Granchio (pronounced GRAHN-kyoh) is the Italian word for crab, and the dish additionally contains sole or flounder, that’s all.
  • ¾ lb sole fillets
  • 1 medium carrot, minced
  • ½ medium onion, minced
  • 4 shiitake mushrooms, also minced
  • 2 oz egg substitute (X)
  • ½ tsp <salt>
  • ¼ tsp white pepper
  • 6 oz back fin crab meat
  • 1 tbsp flour
  • ¼ tsp fines herbs

Spray two small ceramic oven casserole pans with oil, and line the bottom and sides of each with the sole. Mince the carrot, onion, and mushrooms in a food mill, and mix with the rest of the ingredients in a mixing bowl. Add half of the admixture to each casserole, spreading evenly. Bake in a preheated oven at 375°F for about 45 minutes. Invert casseroles onto serving plates, garnish with parsley.