Japanese egg and crab pancakes
Though it looks almost like okonomiyaki (Japanese pancake), the dish surely tastes better than pancakes. And bear this in mind: you don't have to go to a restaurant to enjoy the dish. It's easy to make at home.
The first step, and an easy one, is to remove as much cartilage as possible with a fork or bamboo skewer while flaking the crabmeat. Then season the cartilage with sake, salt, and pepper. Following the pickling preparation, slice the bamboo shoots and shred. Meanwhile, do not forget to remove the strings of the snow peas and shred diagonally. The next steps are to sauté the bamboo shoots, snow peas, as well as the crabmeat in this order and season them with salt and pepper. Now turn off the heat and set aside until cooled.
With the crabmeat seasoned and cooked, you then have to crack an egg in a bowl, adding in the sautéed ingredients and seasoning it with sugar, sake, salt as well as pepper.
Now comes the last steps. First, put a little vegetable oil in a frying pan and heat on medium, then pour a ladleful of the egg and cook both sides.
The most unique feature about the dish is that in the final cooking step, "Dashi" and "Mirin," which are made only in Japan, can be put in, along with sugar and light soy sauce in a small pan. Let the mixture come to a boil.
If possible, eating the dish with grated ginger would be an excellent choice.
Stewed crab with red wine
In a country where hairy crabs have traditionally been stewed with millet wine, stewing crab with Spanish red wine is a novel move. It is exotic, and most importantly, it tastes good.
What makes it an extraordinary dish is that, it requires both red wine and chicken soup to stew the crabmeat. Compared with the fried crab with sea salt, this is a full-bodied dish with a heavy scent of red wine. Therefore, it's pivotal to be careful in choosing the red wine. Experts recommend that red wine with a thicker fruit favor would better to bring out the savory taste of fresh crabs.
