"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 01-15-2006, 11:30 AM   #11
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Canned crab off the supermarket shelf is worthless--more water than anything and absolutely tasteless. If nothing else, shred the imitation crab and use that. The crab sold at Sam's and Costco is very good--still not cheap, but for a whole meal, a nice splurge.

Gretchen is offline   Reply With Quote
Old 01-17-2006, 09:32 AM   #12
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by lucyr2xoxo
Thank you for the response, I'm just wondering if I am mistaken, but I was under the impression that Imitation Crab, is made from Pollack, and I think that it is very high in Mercury. Also I think the texture might be to rubbery for Crab Cakes.

If I'm mistaken, I hope someone corrects me, it might come in handy sometimes to use the imitation stuff, and I'd be able to start eating California Rolls again!!!!!!!
According to the FDA Consumer article on Mercury in fish (down in the Advise to Consumers section):

"Consumption advice is unnecessary for the top 10 seafood species, making up about 80 percent of the seafood market--canned tuna, shrimp, pollock, salmon, cod, catfish, clams, flatfish, crabs, and scallops. This is because the methyl mercury levels in these species are all less than 0.2 ppm and few people eat more than the suggested weekly limit of fish (2.2 pounds) for this level of methyl mercury contamination."

I would suggest anyone concerned about the mercury levels in seafood read the entire article - especially pregnant women and women of childbearing age who may become pregnant.

I get imitation crab from Louis Kemp Seafoods (click on the Products tab) at my local Albertsons store when the real stuff isn't available or in season, when I'm looking for a cheaper alternative, and/or when I don't have the time to drive across town to the Asian market to get the really good (actually taste like crab) canned stuff. The canned stuff sold by Bumble Bee or Geisha just doesn't have much flavor to me.

I've not noticed that the imitation crab was rubbery. A little firmer perhaps than some varities of crab - about the same as some others. I use the "shreds" for crab cakes and they turn out pretty good.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:39 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.