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Old 10-07-2009, 01:31 PM   #21
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Try the butter, a little garlic, and a dash of OLD BAY seasoning.
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Old 10-07-2009, 02:26 PM   #22
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I always thought that imitation crab just tasted really weird...and un-natural...that's just me though.
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Old 10-07-2009, 02:35 PM   #23
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Regardless of how it tastes to you, there's nothing "un-natural" about it. It's simply a seafood product - nothing more, nothing less.

I think what bothers most folks is the marketing - i.e. "imitation crab/lobster/whatever". Personally, I think they should just market it via the Japanese term "Surimi" & leave it at that - a combined/shredded/whatever seafood product no different from fish sticks, etc., etc. It serves its purpose very well without needing to "imitate" anything. :)
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Old 10-07-2009, 02:36 PM   #24
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I always considered it the hot dog of the seafood world! ;) ;)
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Old 10-07-2009, 02:42 PM   #25
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Quote:
Originally Posted by BreezyCooking View Post
I think what bothers most folks is the marketing - i.e. "imitation crab/lobster/whatever". Personally, I think they should just market it via the Japanese term "Surimi" & leave it at that - a combined/shredded/whatever seafood product no different from fish sticks, etc., etc. It serves its purpose very well without needing to "imitate" anything. :)
I agree 100%.
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Old 10-07-2009, 02:43 PM   #26
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Exactly - & who doesn't enjoy a good hot dog once in awhile, even if they don't want to make a steady diet of them? :)
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Old 10-07-2009, 04:48 PM   #27
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Oh, & a poster here asked me for my stirfry recipe via PM (which I did send to him), but since it's my own adaptation, here it is for anyone who wants to give it a try. It's simple, & makes a great addition to a Chinese dinner party because after cooking it can be bowled & kept warm without loss of quality while you're finishing up other dishes.

BREEZY JADE & CORAL
(Adapted from Wokcraft, by Charles & Violet Schafer)

1 pound of broccoli florets
Approx 8 ounces or so of surimi, in bite-size pieces
Approx. 1” piece of fresh ginger, peeled & minced
1-2 cloves garlic, peeled & minced
1 teaspoon sugar
3 tablespoons dry sherry
4 tablespoons soy sauce
A few dollops of vegetable oil for stirfrying

Bring a pot of water to a boil & blanch broccoli florets for 2 minutes & drain. Combine sugar, sherry, soy sauce, & minced garlic – stir until sugar is dissolved. Heat a dollop or so of oil in a wok or large skillet & add ginger for about 30 seconds, then follow with broccoli florets, surimi, & sauce mixture. Stirfry until heated through & serve.
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