Hi, I’m chef Jack Irwin, your food connections host. Today we’re bringing you some tasty homemade egg rolls and Crab Rangoon. Stay with us. Today we are featuring Watsana and her daughter Ailani.

When you're serving decadent crab legs, there's no reason to just melt some butter and call it a day. For upgraded butter ...

In a food processor, add the bacon ... about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.

Remove the crab cakes from the oven and transfer to a large serving platter. For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil.

Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the ...

Chef Saito's authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup. 1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly. 2. Crack the ...

Preheat the oven to 180C/350F/Gas 4. Mix together the eggs, cream and nutmeg in a bowl. Season well with salt and pepper and add the parmesan, crab and lobster meat. Fry the spring onions in ...

Surimi is often made from pollock fish with fillers and flavorings like starch, sugar, egg whites, and crab flavoring. The combination of fish parts, carbs, and sugar are why nutrition isn't ...