Hot Crab Salad

Ingredients:

1 lb imitation crab
4 C thinly sliced cabbage
pinch of salt
8 Tbsp. mayonnaise, separated

Instructions:

Mix ingredients with 4 Tbsp of mayo, in a bowl. Pour mixture into a 13X9 baking pan. Seal top of the mixture with the other 4 Tbsps of mayo... basically frosting the top with the mayo. Broil -DO NOT BAKE. Watch closely while broiling, until mayonnaise gets golden and spotted with brown spots

Kamaboko Shrimp Tempura

Ingredients:

3/4 C. flour
1/4 C water
1 egg
1/2 tsp salt
1 tsp sugar
1 kamaboko, chopped
6shrimp, chopped fine
green onions, chopped
oil, for frying

Instructions:

Mix together the first 5 ingredients. Add the rest. In a large frying pan or wok, drop by teaspoonfuls into hot oil and fry.

Lup Cheong Chicken

Ingredients:

5 lbs boneless, skinless chicken thighs, sliced
1 bottle oyster sauce
1 lb lup cheng (Chinese sausage), sliced
1 bunch green onions, sliced
edamame
shiitake mushrooms, soaked in water to soften

Instructions:

Marinate the chicken with the oyster sauce for 2 hours to overnight. When ready to cook, in a medium to large pot, stir-fry the chicken until well done. In a separate pan, cook the lup cheong and mushrooms, then add it to the chicken. Mix in the green onions and edamame. Serve with rice or over chow mein noodles.