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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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 ![]() 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. |
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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 ![]() >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. Why do you feel you need to bake or fry it? Just use it as it is if your going to do pitas or tacos. If you want to make balls just use a crabcake recipe and make the balls but I don't know why you'd want to put them in a pita. I think it would be hard to handle. It's just processed and pressed fish and pretty good but it doesn't really taste like crab (IMO) It's good on salad or a substitute in a crab dip recipe. Use a crab salad recipe and stuff a tomato or avocado. Or make a horseradish sauce and just eat it with that. For a cheaper food it's pretty tasty. The making balls thing is confusing me because you can buy other white fish for the same money and make those. Sorry I can't be of more help but if you enjoy them just eat them. I've had them as finger food dredged in seafood sauce and enjoyed them. This is kinda interesting. http://en.wikipedia.org/wiki/Surimi Lou |
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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 ![]() > 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 |
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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 ![]() > 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. I tried cooking something or other with it once and it fell apart in flakes (nasty flavor) because it's already cooked. I think if you don't intend to reheat it much (or at all), it should be okay. -- Carrot cake counts as a serving of vegetables. |
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sf 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 ![]() >> 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. > > I tried cooking something or other with it once and it fell apart in > flakes (nasty flavor) because it's already cooked. I think if you > don't intend to reheat it much (or at all), it should be okay. Unless you buy live crabs, all the real crabmeat you get will already be cooked. Every crabcake recipe I've ever seen starts out with cooked crab. But you are on to something: Whether it's fake crab or real crab, it doesn't do well being cooked much more than it already is. So if pamjd wants to make surimi balls with a crisp exterior, she should cook them as quickly as possible, so the heat has less chance to penetrate to the interior and overcook the meat. That means either a batter coating or a crumb coating, and deep-frying. Pan-frying would also work if the mixture were shaped into disks rather than balls. For use in a pita as she describes, I'd shape the mixture into thick pancakes just a bit smaller than the pita, coat them with crumbs, pan-cook them in a hot pan with grapeseed oil, and then cut them in half to stuff into the pita halves. Bob |
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On Sat, 14 Aug 2010 23:43:14 -0500, Sqwertz wrote:
> The faux seafood products (krab, lubester, scrimp).... I forgot they have trollops now, too. -sw |
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On Sun, 15 Aug 2010 02:55:11 -0700, "Bob Terwilliger"
> wrote: > For use in a pita as she describes, I'd shape the > mixture into thick pancakes just a bit smaller than the pita, coat them with > crumbs, pan-cook them in a hot pan with grapeseed oil, and then cut them in > half to stuff into the pita halves. I wouldn't even cook it that much. -- Carrot cake counts as a serving of vegetables. |
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sf wrote:
>> For use in a pita as she describes, I'd shape the mixture into thick >> pancakes just a bit smaller than the pita, coat them with crumbs, >> pan-cook them in a hot pan with grapeseed oil, and then cut them in half >> to stuff into the pita halves. > > I wouldn't even cook it that much. How would you get a crisp exterior, then? Bob |
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On Aug 14, 10:10*pm, 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 ![]() > 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. If you can stand fake crab, just make crab salad (like tuna salad) and use it in the pitas with some lettuce, sliced tomato and maybe some onion (like felafel). I do confess, I have a strata recipe that uses different kinds of seafood. When I have made it for groups, I have used fake crab and fake lobster but I I ALWAYS use real shrimp - cut in half if they're large or left whole if small. NO "commas" (salad shrimp). Also - I won't eat the fake crab or lobster so I put it in sizable chunks - then I can find it!. Lynn in Fargo |
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On Sun, 15 Aug 2010 09:16:21 -0700, "Bob Terwilliger"
> wrote: > sf wrote: > > >> For use in a pita as she describes, I'd shape the mixture into thick > >> pancakes just a bit smaller than the pita, coat them with crumbs, > >> pan-cook them in a hot pan with grapeseed oil, and then cut them in half > >> to stuff into the pita halves. > > > > I wouldn't even cook it that much. > > How would you get a crisp exterior, then? > You wouldn't. You also wouldn't be stuck eating fried food or food that's over cooked. -- Carrot cake counts as a serving of vegetables. |
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sf wrote:
>>>> For use in a pita as she describes, I'd shape the mixture into thick >>>> pancakes just a bit smaller than the pita, coat them with crumbs, >>>> pan-cook them in a hot pan with grapeseed oil, and then cut them in >>>> half to stuff into the pita halves. >>> >>> I wouldn't even cook it that much. >> >> How would you get a crisp exterior, then? >> > You wouldn't. You also wouldn't be stuck eating fried food or food > that's over cooked. Don't you *ever* eat crabcakes? I hardly call it "being stuck"! Bob |
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On Sun, 15 Aug 2010 12:58:55 -0700, "Bob Terwilliger"
> wrote: > sf wrote: > > >>>> For use in a pita as she describes, I'd shape the mixture into thick > >>>> pancakes just a bit smaller than the pita, coat them with crumbs, > >>>> pan-cook them in a hot pan with grapeseed oil, and then cut them in > >>>> half to stuff into the pita halves. > >>> > >>> I wouldn't even cook it that much. > >> > >> How would you get a crisp exterior, then? > >> > > You wouldn't. You also wouldn't be stuck eating fried food or food > > that's over cooked. > > Don't you *ever* eat crabcakes? I hardly call it "being stuck"! > I don't like them. I prefer my crab meat unadulterated. -- Carrot cake counts as a serving of vegetables. |
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sf wrote:
>>>>>> For use in a pita as she describes, I'd shape the mixture into thick >>>>>> pancakes just a bit smaller than the pita, coat them with crumbs, >>>>>> pan-cook them in a hot pan with grapeseed oil, and then cut them in >>>>>> half to stuff into the pita halves. >>>>> >>>>> I wouldn't even cook it that much. >>>> >>>> How would you get a crisp exterior, then? >>>> >>> You wouldn't. You also wouldn't be stuck eating fried food or food >>> that's over cooked. >> >> Don't you *ever* eat crabcakes? I hardly call it "being stuck"! >> > I don't like them. I prefer my crab meat unadulterated. Then you're not really the person to give advice about making fried crab balls, are you? Bob |
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On Mon, 16 Aug 2010 00:44:27 -0700, "Bob Terwilliger"
> wrote: > sf wrote: > > >>>>>> For use in a pita as she describes, I'd shape the mixture into thick > >>>>>> pancakes just a bit smaller than the pita, coat them with crumbs, > >>>>>> pan-cook them in a hot pan with grapeseed oil, and then cut them in > >>>>>> half to stuff into the pita halves. > >>>>> > >>>>> I wouldn't even cook it that much. > >>>> > >>>> How would you get a crisp exterior, then? > >>>> > >>> You wouldn't. You also wouldn't be stuck eating fried food or food > >>> that's over cooked. > >> > >> Don't you *ever* eat crabcakes? I hardly call it "being stuck"! > >> > > I don't like them. I prefer my crab meat unadulterated. > > Then you're not really the person to give advice about making fried crab > balls, are you? > Basically, I said "don't do it". I wasn't giving any advice on how to cook them. <shrug> I hate crab cakes, I think they ruin perfectly good crab meat. -- Carrot cake counts as a serving of vegetables. |
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On Mon, 16 Aug 2010 11:17:03 +0200, "Giusi" >
wrote: > What a lot of trouble for a fake food. Why not just make flavorful fish > balls using the pollack or monkfish many surimi types are made of? Because some people insist on using fake crab. Maybe they're allergic to shellfish. I dunno. I only know it would be a big mistake to recook fake crab. I used that stuff in something or other cooked a looong time ago and it was absolutely horrible. I won't make that mistake again. -- Carrot cake counts as a serving of vegetables. |
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