Good afternoon everyone, I think I got this post 2 hours late then use too.  We had to do some house cleaning in the morning before I could get on the computer today.

Simmered Crab and Cream-Style 蟹と白菜のクリーム煮
Recipe type: Main Dish, Seafood, Shell Fish
Cuisine: Japanese
Serves: 2

Well, Wednesday’s recipe on Cooking Japanese Style is a sea food dish called Simmer Crab and Cream-Style or 蟹と白菜のクリーム煮 in Japanese. This is a very delicious dish for the family to have. Have a great Wednesday and we will see you all tomorrow.
  • 180g Crab Meat
  • 200g Chinese Cabbage
  • ½ Can Corn (cream type)
  • Salt (Your Preference)
  • Pepper (Your Preference)
  • A:
  • 1 Cup of Water
  • ½ tsp of granules soup stock

  1. Break the crab into rough pieces. Cut the Chinese cabbage into bite-size.
  2. Place the Chinese cabbage and “A” (water and granules soup stock) in a pot and over a heat. When the Chinese cabbage is soften, add the crab and canned corn, and simmer for about 5 min. seasoning to taste with salt and pepper.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..