Friday, February 1, 2019
Half a can's worth of frozen crabmeat. And then there was a head of Bibb lettuce. Some wobbly celery. Some wobbly cucumber. A carrot or two. This is what the produce drawer looked like after being gone. My brain went to Friday Night Sandwiches. But, that didn't use up the cucumber or the carrot. I suppose I could've made a ginger salad and used them up. But, then I looked in the pantry and we had no bread. Friday Night Sandwiches were out. How about the lettuce wraps like they make at PF Changs with ground pork? Made with crabmeat instead. And, how about peanut butter noodles to use up the cucumber and carrot? And, to get rid of one of the three boxes of rice noodles in my pantry.
With many thanks to Leite's Culinaria for the dressing recipe, we thoroughly enjoyed the crabmeat wraps. The balance of the dressing got tossed with peanut butter to make the noodles. So, mission accomplished. Clean up the kitchen for two!
Crabmeat Lettuce Wraps
1 large can crabmeat (20 oz?)
1/2 - 1 c slivered almonds, toasted
4 ribs celery, diced
1 can diced waterchestnuts
1 head Bibb lettuce
N.B. - I only used half a can of crabmeat so adjusted the recipe accordingly
1/4 c soy sauce
1/4 c rice wine vinegar
1/4 c sake
1 T sesame oil
2 T lemon juice
1 t crushed ginger
1/4 c sugar
1/4 - 1/2 t hot chili oil
Mix the dressing and toss it with the crabmeat, celery, waterchestnuts and almonds. Wrap in lettuce leaves to serve.
Peanut Butter Noodles
1 8.8oz box rice noodles, prepared as per directions
2/3 c crunchy peanut butter mixed with half a recipe of above dressing
1/2 cucumber, peeled, seeded and diced
1 carrot, diced
1/2 can diced waterchestnuts
Toss the noodles with the vegetables and dressing.