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Old 07-29-2008, 12:50 PM   #11
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I can buy canned crab in the supermarket for around 9 or 10 dollars a pound. It is coming from out of the country, but I would use it in instead of the fake crab. IMO, fake crab tastes like fake crab.
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Old 07-29-2008, 01:06 PM   #12
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IMO the taste of the Imitaion is funky...the texture even more funky...I don't eat it myself, and I cetrtainly wouldn't serve it to guest. I suggest a 1 lb. container of(pasteurized) claw meat...Price should be $10...more or less.

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Old 07-29-2008, 01:15 PM   #13
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Forgot about the texture, nothing like real crab. For me, it is too soft, mushy, and also, I have never seen real crab with that reddish, brownish, pinkish color.
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Old 07-29-2008, 01:21 PM   #14
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Quote:
Originally Posted by simplicity View Post
The obvious difference is about $18.00/lb.

I'm making a Crab and Wild Rice salad for the ladies who lunch. The seafood part is about 50% shrimp and 50% crab. I'm putting in tiny English Peas, green onions, roasted red pepper and changing the wild rice to a blend, plus a few seasonings in a mayonaise dressing.

I'm not familiar with artificial crab. I understand it's not the real thing, but will it be enough to notice?
The arificial crab is nothing but some cooked fish.
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Old 07-29-2008, 03:07 PM   #15
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I'm convinced - real crab it is. I need somewhere between 12 oz and a lb.

The ladies don't drink at lunch. Considering how expensive this salad will be, it seems criminal to serve it without wine. Maybe I'll bring a couple of bottles and start a new custom

Thanks for your posts.
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Old 07-29-2008, 03:14 PM   #16
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Quote:
Originally Posted by simplicity View Post
I'm convinced - real crab it is. I need somewhere between 12 oz and a lb.

The ladies don't drink at lunch. Considering how expensive this salad will be, it seems criminal to serve it without wine. Maybe I'll bring a couple of bottles and start a new custom

Thanks for your posts.
Oh, that just sealed what wine I'm having with this - a nice Muscadet!!!! I think I see tomorrow's dinner!!!
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Old 07-29-2008, 09:27 PM   #17
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IMO opinion, this dish would go really well with a Muscadet.
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Old 07-29-2008, 09:38 PM   #18
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I hate to embarrass myself here, but I really do like the imitation crab. It does taste different from real crab meat, but I happen to like the taste, especially in things like hot crab dip or even pasta.

Y'all gotta remember, I live about as far away from the ocean as you can get, so my choices are limited.
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Old 07-29-2008, 09:48 PM   #19
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I hate to embarrass myself here, but I really do like the imitation crab. It does taste different from real crab meat, but I happen to like the taste, especially in things like hot crab dip or even pasta.

Y'all gotta remember, I live about as far away from the ocean as you can get, so my choices are limited.
Connie - we like to munch on it too, there's nothing wrong with it! And hot crab dip is EXACTLY what I use mine for. My dip is nothing more than:

cream cheese
a bit of cream
horseradish
roasted slivered almonds
fake crab meat

I think that pretty much sums it up except maybe there's some garlic in there too? It's been a long time since I made it. There might be some chives or spring onions too? MMMMMMMM........I wonder where that recipe is!
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Old 07-29-2008, 10:08 PM   #20
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This is another recipe from my friend, Sara, whom I miss very much.


Sara’s Crab Dib

1 6-1/2 oz can of crab meat OR 1 8 oz pkg Crab Delights
3/4 cup butter, softened
8 oz cream cheesed, softened
2 eggs
1/2 onion, finely diced
juice of 1/2 lemon
1 tsp Worchester sauce
1 tsp granulated garlic
dash Tabasco sauce
paprika

Mix all together except paprika. Put in lightly buttered 9x13 pan. Dust with paprika and bake 30-40 minutes at 350 degrees till lightly browned.
Do not over-bake, or it will be dry.


Serve with cocktail crackers of your choice.
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