Crab and Bok Choy Recipe
This weird and easy to make fish recipe makes a great rainy day lunch or dinner main course or side dish, hot or cold, for all ages. This recipe serves 4.
1 large foil roasting bag
2 lbs. fresh crabmeat (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals)
1/2 tbsp. sesame oil
2 cups bok choy, shredded
1 cup salted butter, softened
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, chopped
1 tsp. Chinese 5-spice
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1/4 cup dried fruit (apricots, mangoes and bananas), chopped
cilantro sprigs to garnish
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Gently heat sesame oil in a frying pan. Add the bok choy and stir-fry for 1 minute until starting to sweat. Remove and set aside.
Using a food processor, blend butter, sesame oil remains, cilantro, parsley, chives, Chinese 5-spice, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Stir in dried fruit and spoon the butter onto a plate. Allow to set. Cut butter into 1/4 inch chunks. Set aside.
Place crabmeat inside the roasting bag and top with the bok choy and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.
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