Best Stir Fried Broccoli With Crabmeat Recipes

IMITATION CRAB STIR-FRY

Steps:

• Prepare all fresh veggies and place into individual bowls.
• Sprinkle a pinch of ground ginger and salt on onions, cauliflower, cabbage, snow peas and tomatoes.
• Coat bottom of frying pan or wok with olive oil.
• When oil is hot add onions and sear for 5 minutes on high.
• Add garlic, cabbage, snow peas and cauliflower.
• Stir all ingredients together and add soy sauce to taste.
• Decrease heat and cover pan. Let simmer for about 15 minutes.
• Add imitation crab, toss ingredients to mix and cover. Simmer for an additional 15 minutes.
• Serve as is or over a bed of white rice.

" CRAB" NOODLE BOWL

Steps:

• In LARGE non-stick pan, cook veggies on medium heat covered for about 3 minutes.
• Mix 1 packet of seasoning with water.
• Add water, ramen and crab to veggies and stir continuously until noodles are soft and most of water is absorbed.
• Pour over marinade. Heat through and serve.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water heat to boiling. Cover and cook 30 seconds. Add flowerets heat to boiling. Cover and cook 30 seconds drain. Immediately rinse in cold water drain. Drain crabmeat thoroughly remove cartilage. Squeeze out excess moisture. Cut green onions diagonally into 1-inch pieces. Mix cornstarch and water.Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add broccoli and garlic stir-fry 1 minute. Add broth and salt heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in crabmeat, green onions and sesame oil cook and stir 1 minute or until crabmeat is hot.4 servings**Fresh crabmeat adds such a wonderful flavor that the cooking and picking process is truly worth the effort. Drop 2 Dungeness crabs into boiling water in a large kettle or stockpot. Simmer about 10 minutes and drain. When crabs are cool enough to handle, break off claws andd extract meat with a small fork or pick. Pull off the top shell and break off the legs. Scrape away the gills and remove internal organs carefully. Pick out as much meat as you can find in the body and legs.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COLORFUL CRAB STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired.

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
• Copyright 2014 Food Network, LLC. All rights reserved.

CHINESE BROCCOLI WITH CRABMEAT

Steps:

• Peel broccoli stems with a vegetable peeler, then, keeping stems separate, cut stems, leaves, and florets diagonally into 1-inch pieces. Cook stem pieces in an 8-quart pot of (unsalted) boiling water 1 minute, then add leaves and florets and cook, stirring occasionally, until stems are crisp-tender, about 2 minutes more. Drain in a colander and rinse under cold running water to stop cooking. Drain broccoli well.
• Stir together chicken broth, cornstarch, sesame oil, sugar, salt, pepper, and 2 1/2 tablespoons rice wine in a bowl until combined well.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 2 1/4 teaspoons oil, swirling it around wok. Add crabmeat and stir-fry 30 seconds. Add remaining 2 tablespoons rice wine, then stir-fry 30 seconds more and transfer to a bowl.
• Add remaining 2 1/4 teaspoons oil to wok and heat until it begins to smoke. Add scallion and ginger and stir-fry until fragrant, about 10 seconds. Stir sauce, then add to wok and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Add broccoli and crabmeat, then toss lightly to combine and transfer to a platter. Serve immediately.
• *Available at Asian markets and ethnicgrocer.com.

CRAB LO MEIN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture.

CRAB AND BROCCOLI ALFREDO

Steps:

• Cook spaghetti according to package instructions.
• Meanwhile, heat oil in large skillet over medium-high heat.
• Add onion and red pepper; cook 3 minutes.
• Add broccoli and garlic; cook, stirring occasionally, 5 minutes or until tender.
• Heat half-and-half and butter in small saucepan until butter is melted.
• Stir in cheese, salt, and hot pepper sauce.
• Add cream mixture and crabmeat to skillet.
• Heat through over medium heat.
• Toss with cooked, drained pasta in large bowl.
• Garnish with lemon.

STIR-FRIED BROCCOLI IN OYSTER SAUCE

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
• Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
• Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
• Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.