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Old 08-27-2006, 06:15 PM   #31
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sorry...:runsandhides:

LONG LIVE THE NATHANS DOG!
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Old 08-27-2006, 06:20 PM   #32
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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.
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Old 08-27-2006, 06:26 PM   #33
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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.
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Old 08-27-2006, 08:06 PM   #34
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Quote:
Originally Posted by TATTRAT
but when cut with real seafood, it is certainly pallatable, IMO.
It actually IS real seafood. It is not real crab, but it is made from other fishes.

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.
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Old 08-27-2006, 08:13 PM   #35
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Agreed, GB!!!!!!
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Old 08-27-2006, 08:23 PM   #36
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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.
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Old 08-27-2006, 09:17 PM   #37
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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.
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Old 08-28-2006, 11:12 AM   #38
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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.
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Old 08-28-2006, 11:38 AM   #39
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Originally Posted by BreezyCooking
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.
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.
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Old 08-28-2006, 12:05 PM   #40
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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.
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.
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