Moussaka It seems likely that the Greek moussaka has Arab origins and is related to the Levantine musakhkhan, with the word moussaka derived from this Arab word. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s. A classic recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savoury
Crab meat Crab meat Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Crab meat is low in fat and contains around 82 calories per 3-ounce serving. Brown crab ("Cancer pagurus"), blue crabs ("Callinectes sapidus"), blue swimming crabs ("Portunus pelagicus"), and red swimming crabs ("Portunus haanii") are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off