Saturday, June 14, 2008
Some people don't enjoy imitation crab meat, but I've always loved it. It's a good choice for people who have an allergy to crab because it's made from fish, usually Alaska Pollock, Snow Cod, or Whiting. No, I didn't know this off the top of my head. I looked it up, silly. Actually, I found it to be quite interesting. In order to make the faux crab, they mince the fish into a fine paste which is called Surimi, which means "minced fish" in Japanese. Then they cook it and add other ingredients to it to make it look and taste like crab. Usually, I just make seafood salad with it, but you can use it for a million other things. Well, it'll basically work with any recipe calling for crab meat. Makes sense, right? Use it for casseroles or quiches, salads or dips, or simply enjoy it on a sandwich with some leafy lettuce, a slice of tomato, and a little spritz of lemon. This is how I make seafood salad, but you can switch it up any way you please.
2 cups imitation crab
1 4oz can medium shrimp, drained
1-2 scallions, chopped
1 rib of celery, finely chopped
1 tbs chopped fresh herbs, such as dill or basil
salt and pepper
Break up the pieces of crab and stir together with all the other ingredients. If you have a stand up mixer with a paddle attachment, just put everything in the mixing bowl and the paddle will break up the crab pieces while it stirs everything together. Serve immediately or chill in the fridge until ready to serve.
Use any kind of onion, or fresh herbs or even mustard to give it your own flair. Also feel free to vary the seafood. You can do just imitation crab or just shrimp or add any other types of diced cooked seafood.
These amounts are just guidelines. Use the Cass Quaile Method to decide how much of everything to add. In this case, she'd probably say "Do you like a lot of celery? Add a lot of celery. Do you like a lot of mayonnaise? Add a lot of mayonnaise."