Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger.
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.
For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.
Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.
美味的布法罗convenie翅膀nt and tasty seafood package. Pair with your favorite dipping item and get ready to impress your friends with this delicious variation on an American classic.
Starting with fresh ingredients like avocado and cucumber this take on a poke bowl is simple to execute and surprisingly tasty. Try this variation on everyone’s favorite sushi roll, deconstructed, with all the great taste of a California roll.
This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.
This crab rangoon recipe from Jet Tila’s101 Asian Dishes You Need to Cook Before You Dieoffers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.
This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.
