This is VERY good. I served it with some thinly sliced and toasted bagels. Toppings included avocado, pickled ginger, green onions, soy sauce and hot mustard. I didn’t have cucumbers or wasabi or I would have used them. Haven’t tried it cold, yet, but I’m thinking it would be even better. Next time, I’m goi g to try to fry up some won-tons to serve with it. The only alteration to the bake was that I doubled the crab.
We didn’t have any bok choy or other green besides spinach so we added a layer of spinach on the bottom. It was a good dish. If I make it again, I won’t put the spinach in. I’d rather just have it on the side. The sauce was very good. All in all good dish, but I prefer the dumplings pan steamed and fried (potstickers). Next time I might just make the sauce and serve it with pot stickers. However, if you’d like to cook everything in one dish, this works.
My brother made this today with only a couple of alterations: used mascarpone instead of cream cheese (and omitted all that butter) and used Cellantani pasta. It was so good. Saved out a little of the raw sauce because I think it will be great on a sandwich. Now, the boneless, skinless chicken (thighs) we made were exceptional. Seasoned with salt, pepper, paprika, garlic powder and Baharat spice blend. Pan cooked on stovetop with some asafetida seasoned oil/ghee. OMG it was delicious. Great with the pasta. However, because the pan drippings from the chicken was so good, we added some cream and made a second delicious sauce. The two sauces didn’t really go together but now I have two separate yummy recipes.
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