CRAB-TOFU BLOCKS

It is like being in Hong Kong, but closer! The flavors are so delicate, subtle and sophisticated in this dish/appetizer. The trick is using a really good crab. Lump crab is sweeter and silkier and claw meat is brown and has a stronger flavor. NEVER USE IMITATION CRAB for this (or anything if you can help it)

2-4 servings Steps 4

ingredients

1 pkg FIRM tofu

5oz FRESH crab meat (lump or claw) DO NOT USE IMITATION CRAB

1 tsp cornstarch

1 lightly beaten egg

1 tsp sesame oil

1 spring onion chopped

S&P to taste

a few drops of light soy sauce or liquid aminos

directions

1. Grab a medium size bowl and combine the crabmeat, cornstarch, egg S&P, and sesame oil and using a spoon mix and mash at the same time to create a paste

2. Cut the block of tofu into 4 equal smaller cubes and using a melon baller CAREFULLY scoop out a well in the center of the cube

3. Fill each well with the crab mix fill the well fully making a small but neat cap of crab meat and sprinkle

4. Carefully move the cubes to a steamer (use a Chinese steamer basket if you have one) and steam for about 10 minutes.

Since they are pretty white, serve them on a darker plate if you have one.

These make GREAT appetizers!