Asian Salad

1 head of cabbage…you can buy the cabbage already sliced& in a bag
2 bunches scallions, sliced, white and light green part only

2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.

¾ c slivered almonds
½ c sesame seeds
¼ c butter

sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.

Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce

Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.

To make this a main course: add any grilled meat, poultry or fish

Mini Asian Crab Cakes

8 ounces jumbo lump crabmeat, picked over and rinsed
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
½ cup plus 2 tablespoons plain breadcrumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed

1.Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, ½ teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap and chill one hour.
2.In a medium bowl, whisk flour, salt, and pepper. Set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining breadcrumbs.
3.Form 1 scant tablespoon crabmeat mixture into a ball; dip in seasoned flour. Flatten into 3/4 inch cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes into egg mixture, then roll in breadcrumb mixture.
4.Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 ½ minutes. Using slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes. Add oil if needed. Cool completely.
5.Transfer crab cakes to parchment lined baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to airtight container. Can be frozen up to 6 weeks.
6.To serve, preheat oven to 425. Place cakes on ungreased baking sheet, bake till heated through, 10-14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoon wasabi. Use to garnish tops of cakes. Put cakes on platter to serve.

Shrimp and Snow Peas

2 tablespoons peanut oil
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette (attached)
18 snow peas, about ½ pound

1.Heat half the peanut oil in a small skillet. Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm. Do not overcook.
2.Lift cooked shrimp from skillet with slotted spoon and transfer them to a small bowl just large enough to hold them. Repeat with remaining shrimp.
3.Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand 1 hour.
4.Meanwhile, trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; the water need not even return to a boil. Drain immediately and plunger them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
5.When the snow peas are completely cool, drain them and pat dry. Split them along their seems, leaving the halves joined at one end.
6.Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp. Skewer into place with a cocktail pick and arrange on a platter. Cover the platter and refrigerate until serving time.
7.Drizzle some of the remaining vinaigrette over shrimp just before serving, if desired.

Sherry Vinaigrette
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry wine vinegar
1/4 teaspoon salt
freshly ground pepper to taste
1 ½ cups olive oil

1.Whisk mustard and sherry vinegar together in a small bowl
2.Stir in the salt and pepper to taste.
3.Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
4.Taste, correct seasoning and reserve, covered, until ready to use.
Makes 1 3/4 cup

Crab Dip

2 (8oz) packages cream cheese
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat

Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.