On Sat, 14 Aug 2010 20:10:56 -0700 (PDT), pamjd wrote:

> I enjoy fake crab. I have not cooked with the real thing . My
> Grandpa alsways said if you can't afford a Cadilac don't test drive
> one . So I got to thinking if I minced it and baked or fried them
> into balls could I use it in pocket pitas with cucumber sauce and
> shredded lettuce, Or soft shell tacos. What is your experience with
> using a quality fake crab product?
> Thanks in advance.

The faux seafood products (krab, lubester, scrimp) don't do well cooked for
very long. I've had fried krab stix and bacon-wrapped krab sticks, and
they hold up OK when whole and cooked for a brief period, but not when
shredded/minced/flaked.

At least that's been my experience with the Louis Kemp varieties. They
really aren't a substitute for the real thing in most recipes, more
suitable for cold preps like salads.

-sw