ahhhhh..it is like heaven in the mouth. Basicly it is surimi, garlic, and cream cheese all pocketed in wonton skin, pressed like a flower and deep fried. Served with a little sweet and sour sauce.
Imitation crab meal idea
- Thread starter debbie24
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Chief Longwind Of The North
Certified/Certifiable
You can add jsut a touch of sugar to the cream cheese/garlic/surimi mixture before flding the won ton skin around it. That's how our local Chines Restaurant makes theirs, and it is so very good that I had to create a duplicate recipe at home. And Tatgrat is right. It is very good.
Seeeeeya; Goodweed fo the North
Seeeeeya; Goodweed fo the North
Barb L.
Master Chef
My husband makes hoagies with them with diced onion, little mayo or salad dressing, he really likes them on a toasted bun.debbie24 said:
GB
Chief Eating Officer
So she will be a spiritual crabCharlieD said:
ChefJune
Master Chef
the Surimi people tout their product as "imitation crab," but if you ever tasted them side by side, you'd be surprised at how different they taste. I used to use it too, a long time ago, before I found out what they put into it... very cheap fish "pieces," corn syrup (the last package said "high fructose" to boot!) salt and artificial color.
I guess you've figured out by now that I'm one of those "natural foods" nuts... sorry if I hijacked your thread.
I used to use it too, a long time ago, before I found out what they put into it... very cheap fish "pieces," corn syrup (the last package said "high fructose" to boot!) salt and artificial color.I guess you've figured out by now that I'm one of those "natural foods" nuts... sorry if I hijacked your thread.
Hopz
Senior Cook
I have a reccomendation for your imatation crab...
Try putting it under your rose bushes, or gosh even stuffing it down the disposall would be good.
This must be a matter of personal opinion, but that stuff is considerably lacking in all crab-like attributes (trying to say that tactfully).
Try putting it under your rose bushes, or gosh even stuffing it down the disposall would be good.
This must be a matter of personal opinion, but that stuff is considerably lacking in all crab-like attributes (trying to say that tactfully).
Its ok ChefJune. I was looking at the ingredients list also and didnt like what it said too much. it was good but i dont think i will ever buy it again. it was something i tried and it wasnt anything great so whats the point.
It is fish hot dogs, no biggie.
ChefJune
Master Chef
TATTRAT said:
Now you're giving all hot dogs a bad name!
sorry...:runsandhides:
LONG LIVE THE NATHANS DOG!
LONG LIVE THE NATHANS DOG!
Constance
Master Chef
Personally, I like the stuff. I can tell the difference, but it's OK. I'm landlocked here in the sticks, and don't have much in the way of fresh crab to compare it to anyway.
Fish hotdogs...good comparison, Tattrat. But then, I love hot dogs, too.
Fish hotdogs...good comparison, Tattrat. But then, I love hot dogs, too.
That was my point. It is imitation crab...not crab. Erks' me when folks are like,"it's not like crab", we know that, hence IMITATION. It has its uses and I have and will continue to use it. It makes for an ok filler when doing large seafood caseroles and such. I wouldn't eat it straight up, but when cut with real seafood, it is certainly pallatable, IMO.
It resembles the "snow crab"legs I guess, here on the east coast, everyone eats bluecrab. Surimi has nothing in common with bluecrab.
It resembles the "snow crab"legs I guess, here on the east coast, everyone eats bluecrab. Surimi has nothing in common with bluecrab.
GB
Chief Eating Officer
It actually IS real seafood. It is not real crab, but it is made from other fishes.TATTRAT said:
On a side note, my old neigbor and and friends dad was the first person in the US to start importing the imitation crab. He became extremely rich almost overnight. It you ever see Jada brand, that is his. It is named after his daughter and son. He used the first two letters of each of their names (Jana and David).
I like the stuff for what it is. It tastes nothing like crab to me, but I think it still has its place.
Shunka
Head Chef
Agreed, GB!!!!!!
Constance
Master Chef
It's mostly pollack, from what I understand.
As you all know, I don't get around so well, and have accepted the fact that sometimes I have to take shortcuts.
The Zatarain's Gumbo is pretty darned tasty, especialy if you add a little filo when you dish it up. I usually add medium shrimp, sliced smoked sausage, and imitation crab. If I have a bit of cooked chicken, I may add that too.
Now, it doesn't taste anything like the gumbo Naomi or Mrs. Bordice made, or what we got at Felix in New Orleans...I think for that experience, you just have to be there. It's also not as good as what I make when I stand over the stove for hours'
But we enjoy it.
As you all know, I don't get around so well, and have accepted the fact that sometimes I have to take shortcuts.
The Zatarain's Gumbo is pretty darned tasty, especialy if you add a little filo when you dish it up. I usually add medium shrimp, sliced smoked sausage, and imitation crab. If I have a bit of cooked chicken, I may add that too.
Now, it doesn't taste anything like the gumbo Naomi or Mrs. Bordice made, or what we got at Felix in New Orleans...I think for that experience, you just have to be there. It's also not as good as what I make when I stand over the stove for hours'
But we enjoy it.
BreezyCooking
Washing Up
I agree that you have to take it for what it is. I don't think any buys it thinking it's "real" crab, & can't understand why people get their knickers in a twist about it.
I also really really enjoy canned &/or packaged Asian-seasoned wheat gluten (aka Setain). Many times it comes under the title of "Mock Duck". Do I think I'm buying duck? Heck no! Do I still like it. Heck yes!
Again this all boils down to nothing more than personal taste.
I also really really enjoy canned &/or packaged Asian-seasoned wheat gluten (aka Setain). Many times it comes under the title of "Mock Duck". Do I think I'm buying duck? Heck no! Do I still like it. Heck yes!
Again this all boils down to nothing more than personal taste.
Sephora
Washing Up
It's at least pallitable and tastes closer to crab than imitation lobster tastes to lobster. Now that's just discusting.
Imitation crab makes great quiche and it's super easy.
Imitation crab makes great quiche and it's super easy.
ChefJune
Master Chef
Seitan is good food, if you like that kind of thing. Imitation crab is pretty much garbage food that the industry has sold folks on buying. We weren't talking about "personal taste" in the last couple of posts! No one has their "knickers in a twist" as you so colorfully described..... If I can't afford real crab then I'll serve something else altogether.BreezyCooking said:
Sephora
Washing Up
Don't they say "one man's trash is another man's treasure"? I would never use real crab in a quiche. That would be the worlds most expensive quiche and it wouldn't taste the same. But I would never make a crab cake with immitation crab. Immitation crab has it's place and I see nothing wrong with using it in appropriate recipes.ChefJune said:
