RecipeAppetizers and SnacksYield: about 2 cups (enough for 8 egg rolls or 40 wontons)
Crab Filling
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 19. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup chopped Chinese cabbage or cabbage
- 1/2 cup finely chopped peg pods
- 1/4 cup chopped water chestnuts
- 2 tablespoons finely chopped onion
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1/4 teaspoon pepper
- cooked vegetable mixture
Instructions
- In a skillet cook 1 cup chopped Chinese cabbage or cabbage, 1/2 cup finely chopped peg pods, 1/4 cup chopped water chestnuts, 2 tablespoons finely chopped onion, and 1 clove garlic, minced, in 1 tablespoon cooking oil for 2 to 3 minutes or till crisp tender. Remove from heat.
- In a mixing bowl combine one 6-ounce can crabmeat, drained, flaked, and cartilage removed; 2 tablespoons soy sauce; 2 tablespoons dry sherry; 1/4 teaspoon pepper; and the cooked vegetable mixture. Toss to mix.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative