Buffalo-Style Crab Claws
1/4 cup butter — melted
1 1/2 teaspoons hot pepper sauce
1 teaspoon barbecue sauce
1 teaspoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon lemon-pepper
1/4 teaspoon celery salt
16 Alaska snow crab or blue — crab cocktail claws
blue cheese dipping sauce
3 tablespoons mayo
2 tablespoons nonfat plain yogurt
1 tablespoon blue cheese — crumbled
1 teaspoon parsley — chopped
1 small clove garlic — minced
3/4 teaspoon lemon juice
Whisk together all ingredients in a small bowl except claws and dipping sauce. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5-6″ from heat for 3-4 minutes, or just until crab is hot. Remove from oven and brush with remaining butter mixture. Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients together.
Deep-south finger-lickin’ wings
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken
INGREDIENTS
1kg chicken wings
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 tablespoon american-style mustard dipping sauce
1 tablespoon american-style mustard
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
METHOD
1. Cut wings into three pieces at joints; chuck the tips. Combine sauces, sugar and mustard in large bowl. Add wings; toss to coat in marinade. Cover; refrigerate 3 hours or overnight.
2. Make dipping sauce.
3. Cook chicken on heated oiled flat plate, covered, until cooked through.
Dipping sauce
Combine ingredients in small bowl; cook, covered, in microwave oven on HIGH (100%) for 1 minute.
Beer Battered Shrimp with Chipotle Dipping Sauce
oil for frying dipping sauce: 1/2 cup soy sauce
1 tablespoon chipotle pepper — in adobe sauce
1 tablespoon ginger minced
3 tablespoons lime juice
1 tablespoon mirin
batter: 1 1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 lite (12-ounce) beer
1 pound (21 to 25 pieces) shrimp — peeled and deveined
Preheat oil to 365 degrees.
In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.