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Old 08-15-2006, 02:20 PM   #11
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Just substitute chunks of Imitation Crap for the shrimp in this recipe from Cooks.com.........Its great.




SHRIMP SCAMPI

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Old 08-15-2006, 02:41 PM   #12
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thank you all so much, so many choices. i cant decide now. LOL.

charlieD am i going to be imitation crab? :-)

Bangbang what is salad oil and can serve this mixed with speaghetti? i'm thinking that would be good.

baby screaming, be back soon
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Old 08-15-2006, 03:28 PM   #13
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Quote:
Originally Posted by debbie24
thank you all so much, so many choices. i cant decide now. LOL.

charlieD am i going to be imitation crab? :-)

Bangbang what is salad oil and can serve this mixed with speaghetti? i'm thinking that would be good.

baby screaming, be back soon
I use Olive oil ..........and yes you can mix this with pasta.
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Old 08-15-2006, 03:51 PM   #14
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Quote:
Originally Posted by debbie24
...
charlieD am i going to be imitation crab? :-)

...
what did you mean? my russian humor doesn't click ...
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Old 08-15-2006, 04:48 PM   #15
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LOL your quote at the bottom says "you are what you eat". LoL.
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Old 08-15-2006, 05:26 PM   #16
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Quote:
Originally Posted by Goodweed of the North
If you have clam juice in the house, use it along with the milk from Constance's recipe to add a wonderfully complimentary flavor to the fake crab.

In fact, that basic sauce recipe is called a Bechemel and is one of the mother sauces (also called a grand sauce). This is used to make a host of small or derivitive sauces.

The basic recipe is equal amounts of fat and flour, and either milk or cream to thin, with a bit of salt to flavor. Just melt butter or heat oil in a pot. Note how much you use. add the same amount of measured flour, plus a bit of salt and stir into a thick paste. This is called a roux.

Let cook while stirring for about a minute over medium heat. Do'nt brown it. That's the basis for a different kind of sauce and will taste substantialy different. Add milk slowly while stirring until the roux thins into a rich sauce. From this point you can add parmesan cheese to make an Alfredo, or Add whipped egg-whites and spinace to make bake into a spinach soufle, or add some gruyere cheese and egg yolks to make a Hollaindaise, or add...

You get the idea.

If you thin the roux with animal broth, such as beef, veal, pork, chicken, or seafood, it is another of the mother suaces called a veloute. This is used for making various gravies, which is what you would want for your fake crab. You can then use it as is for a gravy or sauce to spoon over pasta or rice, or you can transform it into various soups and chowders, a bisque, or stew.

I know, I'm giving you a lot to swallow without much in the way of recipes. But that simple roux of flour and fat can be used to amke so much, even to thicken legume soups such as bean or split pea. Just thin the roux with liquid from the soup until a thick sauce is formed, and then stir into the soup to suspend the solid particles and keep them from settling. This is called binding the soup.

I use roux for so many things. It's even part of the ingredient list for cream puffs, i.e. butter, flour, heated to make the roux, then milk to begin the dough, followed by eggs, stirred into the paste. Then you have choux paste for making puffs, eclairs, protiferoles, etc.

Flour and fat, a wonderful thing

Seeeeya; Goodweed of the North

You explained that beautifully, Weed.
It was years before I knew the proper name was Bechemel Sauce, and by then I'd called it White Sauce too long to change.
My Grandma Snarr taught me how to make it, and said once I'd learned that method, I could use it to cook all kinds of things. She was so right.
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Old 08-15-2006, 09:58 PM   #17
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You can make a yummy omelette with shredded imitation crab and finely sliced scallions. (You can also add onions, cilantro, etc).
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Old 08-16-2006, 02:08 PM   #18
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well, it is more on the spiritual level
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Old 08-16-2006, 02:55 PM   #19
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All I can say is Crab Rangoon...yum.
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Old 08-16-2006, 03:33 PM   #20
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what is crab rangoon?
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