| Ramen Noodle Basket Chicken Clam w/Sauce Crab Franks Long Life Vegetables Meat Platter |
| Ramen with Crab & Bacon ~ In this recipe the Ramen is tossed and served with a seafood sauce, fresh or imitation crab and bacon. For the Ramen Gourmét in you. Since this is a gourmét treatment, don't expect the portions to be large. ~ ChileMasters 2 packages Ramen Noodles ~ Do not use spice packets. 8 oz bacon, cut across bacon into ½ inch strips 1 tbsp olive oil 10 (12 oz ) crab sticks (or imitation crab sticks) 1½ cups heavy cream 3 tbsp butter fresh herbs (chervil is best) salt & pepper to taste 1. Cut the bacon into ½ -inch strips (rectangles). 2. Add olive oil to boiling, salted water and cook the Ramen until al dente. Strain and rinse. Retain the boiled oil & salted water, keep very hot. 3. Shred the crab with your fingers. 4. Heat the cream gently with the crab and bacon pieces. 5. Meanwhile, heat the butter in a pan and when it bubbles, add the Ramen (with a strainer - first reheat the Ramen by plunging for 30 seconds in the into the boiled & salted water). Mix well and season with the salt & pepper. Presentation: Place the buttered Ramen around the edges of the dinner plates and arrange the crab/bacon mixture in the center. Place small amount of chopped chervil on top of the crab/bacon as a garnish. Serves 6 |
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