Chicken and Crab Filling |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 minutes | 2 cups | Cover and chill filling for up to 4 hours. | ||||||||
| INGREDIENTS: | ||
| 1 cup finely chopped cooked chicken | 1 6-7 ounce can crabmeat, drained, flaked, and cartilage removed | 3/4 cup finely chopped Chinese cabbage (napa cabbage) |
| 1/4 cup thinly sliced green onions (2) | 1 tablespoon soy sauce | 1 tablespoon dry sherry or rice vinegar |
| 2 teaspoons cornstarch | 1 teaspoon toasted sesame oil | 1/2 teaspoon sesame seeds, toasted |
| 1/4 teaspoon finely shredded lime peel | ||
| 1 | In a medium bowl, combine chicken, crabmeat, Chinese cabbage, and green onions. In a small bowl, combine soy sauce, sherry, cornstarch, sesame oil, sesame seeds, and lime peel; add to chicken mixture. Mix well. |