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Old 01-14-2011, 12:52 PM   #11
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Originally Posted by 4meandthem View Post
I have been getting it for .99 a pack on sale and freezing it. I use it sushi and seafood newburg.I laso like it seafood pie and just about anything that has mixed seafood. Real crab just gets lost in any dish with much flavor I prefer it just by itself.
Would you share your seafood newburg recipe, please?
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Old 01-14-2011, 01:01 PM   #12
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It has been my experience that Krab works best in cold applications. I make a sturdy dip from Krab with mayo and powdered Italian dressing. It is good. But it just seems to lose something in hot dishes. I really wish I could find a couple of dishes that were hot and contained the Krab because it is a good way to get fish into folks who claim not to like fish.
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Old 01-14-2011, 01:37 PM   #13
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This might interest you, JF .

Here's a recipe I entered into a local "club cookbook" circa 1988. The book is a treasure, but nearly falling apart. I haven't made it in years, but it was very good and had excellent feed back.

Company Krab Bake

2 C. Best foods mayo
2 C. half and half
10 slices firm high quality white bread with crusts removed and reserved
1 lb. of the new imitation Krab, shredded
9 hard cooked eggs, chopped
1/4 lb. fresh mushrooms, sauteed in butter
1 5 oz. can water chestnuts, chopped
2 ribs of celery sliced paper thin
2 green onions with green tops, sliced
1 2oz jar pimientos, chopped
1/4 C dry sherry

Stack slices of bread and cut into cubes, reserving crusts

In your largest mixing bowl blend the mayo and half and half till smooth.
Add and mix remaining ingredients. Turn into a well buttered large flat pan. Make breadcrumbs in a blender from the reserved crusts, and toss with melted butter. Sprinkle on top of casserole and chill overnight.
Bake at 350 degrees for 1 hr.

Note: today I would use buttered Panko bread crumbs for a nice crunchy top.
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Old 01-14-2011, 01:46 PM   #14
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Quote:
Originally Posted by Zhizara View Post
Would you share your seafood newburg recipe, please?

I just wing it as I go but it something like this.

Melt 1/2 stick butter and 1 shallot in saucepan.
add 1/2 flour seasoned with paprika and chili powder and a pinch of nutmeg.
Cook "roux" for a few minutes and add a shot of sherry then about 1 /2 to 2 cups milk.(you can add some tomato paste if you like but I don't)I will sometime add a little gruyere cheese at this point.(classic has tomato-no cheese)

Let thicken then add seafood.

I usually put in an ovenproof dish then add a little more cheese and or paprika and broil untill some brown spots start to appear.Individual ramekins or gratins work nice too!

I serve with white rice.

For the seafood I stick with white flesh fish and shrimp and fake crab.Sometimes scallops too.

I don't reccomend Salmon or Mussels.I like them but they are too strong for this.I like a nice dry white wine with this or Champagne.
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Old 01-14-2011, 02:06 PM   #15
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Quote:
Originally Posted by joesfolk View Post
It has been my experience that Krab works best in cold applications. I make a sturdy dip from Krab with mayo and powdered Italian dressing. It is good. But it just seems to lose something in hot dishes. I really wish I could find a couple of dishes that were hot and contained the Krab because it is a good way to get fish into folks who claim not to like fish.
I make a california roll sushi style ramen noodle dish. It can be served hot or cold. It's delicious!

California Roll Sushi Style Noodles
1 Package ramen noodles
1 tsp butter
1/4 tsp wasabi paste (or more.. I like using A LOT.. lol)
salt and pepper, to taste
1/2 avocado, diced
1 cup crab Meat (or imitation crab)
1/2 cucumber, diced
1 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp mayonnaise
sesame seeds

Cook the noodles as directed but omit the adding of the included flavour packet. Drain, and while noodles are still warm, add in the butter, wasabi paste, and salt and pepper. In a seperate bowl, mix crab meat, vinegar, sugar, mayonnaise. Set aside. Divide noodles into 2 bowls and pile with crab mixture, avocado and cucumber. Garnish with sesame seeds.

YUM.
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Old 01-14-2011, 02:23 PM   #16
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Copied and pasted! Yummo!
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Old 01-14-2011, 02:25 PM   #17
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That sound really really good, Bee.

Copied and pasted. Thanks.
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