Ingredients:
6 oz crab meat or small dressed crab
4 tbsp fresh breadcrumbs
1 tsp lemon juice
1 tbsp Worcestershire sauce
a few drops Tabasco
1 tsp English mustard
3 tbsp double cream
2 tbsp grated Parmesan

Put the crab meat into a small mixing bowl. Add the breadcrumbs, seasonings and cream. Taste and add salt, pepper and more mustard if wished. Put the mixture into small ramekins. Sprinkle with the grated cheese. Place under a preheated grill for a few minutes until the cheese has melted and the mixture bubbles.

3/4 cup cooked California rock crab meat, flaked 1/2 cup cabbage, minced 1/3 cup cooked green beans, chopped 1/3 cup raw bean sprouts, chopped 2 Tbsp. canned bamboo shoots, chopped 1-2 tsp. pickled ginger, minced 1 Tbsp. green onion, chopped 2 Tbsp. grated carrot 1-2 tsp. cilantro, chopped Spring roll (Lumpia*) wrappers Plum dipping sauceInstructions: In a medium bowl, combine all ingredients and mix well. Put 3 tablespoons of filling on front section of the spring roll wrapper. Form the filling into approx. a 3-inch by 11/2-inch mound. Fold one end of the wrapper over the filling. Next, fold the 2 sides toward the middle, then roll the wrapper up and place seam side down on a platter. At this point, the spring rolls may be sliced in half and served on a garnished plate with the dipping sauce, or they may be left whole and fried in hot oil. Makes 7 spring rolls. Plum Dipping Sauce 2 Tbsp. plum jelly 1 tsp. soy sauce 2 tsp. rice vinegar Plum Dipping Sauce Instructions: Combine ingredients and gently heat until jelly is melted. Serve warm. Makes approx. 1/4 cup.