Thorshu Grey Kimchi Crab Dip
Hey foodies! Welcome back to my blog, where I take recipes from our favorite alien friends and turn them into versions us humans can eat.
This snack is incredibly popular right now in the trendy Xi'an restaurants. Since I can't stomach it in its original form, I've baked it and changed a few things for my Sol followers who might not be able to get ahold of the original ingredients.
Makes 1 serving
Ingredients
Thorshu Grey Bread
4 triangles of refrigerated crescent roll dough, original
1 Black olive
½ Tablespoon Butter
Dash of Paprika
Dip
2 oz Cream cheese, softened
5 Tablespoons Greek yogurt, plain
½ teaspoon Soy sauce
¼ cup cooked Thorshu Grey (canned crab meat is fine if you can't get ahold of any space crab)
1/4 cup Kimchi (if you live near a Xi'an grocery, I highly recommend picking some up there!)
1 sprig Green onion, chopped
Method
In an oven safe ramekin, mix cream cheese, yogurt, and soy sauce.
Strain kimchi, reserving the liquid. Chop into smaller pieces, if needed. Chop up crab. Add both to ramekin and mix.
Taste. Adding only a little at a time, add reserved kimchi liquid as needed for extra flavor and to create desired consistency. Set aside.
Unroll crescent dough on a flat surface. Using the diagram below, cut to form pieces to create our Thorshu Grey: legs, body, head, and claws.
Carefully layer pieces over top of ramekin with dip: legs first, then body, then head--use some scrap dough to prop up his head if needed. Lay the claws flat on a baking tray.
Cut olive into small pieces for eyes. Press into head.
Create a ring with folded strips of foil and wrap snugly around his legs so they don’t burn. Bake at 350F for 6-9 minutes, until claws are finished. Return ramekin to oven and bake for 5-10 more minutes until cooked through.
Melt butter in a small bowl or mug. Brush onto the Great Space Crab, may his butter be plentiful. Sprinkle with a light dusting of paprika, for color. Garnish with chopped green onion.
