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.