Anybody interested???

[S.A. Boggs]

57674211_1123620694514734_1001092121475678208_n.jpg
One of my favorites when I get a chance to eat there, now I can do it at home and save some money.
Sam

[Allen]

???? I can think of better things but this may be appealing with real crab, scallops or shrimp.

[dogtag]

God, I HATE Imitation Crab. My Wife was an Art Director and
brought home loads of that stuff left over from photo shoots.
It was tasteless.

[S.A. Boggs]

I was hoping that others had recipes to share, always in need of information for my kitchen.
Sam

[Allen]

Imitation crab meat is made of some type flour rolled up and dyed to resemble Alaskan King crab legs. Somewhere during the process real crab meat juice is added. This is the only source of flavor it has. Down here we don't have the king crabs but we do have a variety of others, the blue crab being the most common. The legs are too small to eat but claws and body make a fine meal. I have caught them by the tub full similar to what is pictured.

[dogtag]

My mouth is watering just thinking of cracked crab with drawn butter.

[Allen]

I was hoping that others had recipes to share, always in need of information for my kitchen.
Sam

Here's a quick and easy recipe for you: My wife and daughter call it "cowboy stew".

Start with a large Corelle ware casserole dish w/glass lid. About 12"x12".

Slice up 1# of mild (or spicy) link sausage. I use HD kitchen scissors.

Slice and dice 1 or 2 red or Idaho potatoes (med or large) and add that. I end up 3/4" cubes or so and leave the peelings on.

Add one can of cream style corn (not kernel)

Add one can of Campbell's tomato soup.

Put the glass lid on it and bake for 1 hour or so (preheat) @375 degrees. After one hour I usually just turn the oven off and let it continue to cook as the oven cools down.

No need to stir--as you scoop it out you get a blend.

Try it sometime and let me know what you think. Only 4 ingredients and due to the sausage I don't add salt. You may have room for improvements.

[Allen]

I was hoping that others had recipes to share, always in need of information for my kitchen.
Sam

You're not getting too many bites here so I'll make an addition.

This may be common knowledge and I'm not trying to be a Martha Stewart but I like to use dry onion soup mix.

A packet mixed with sour cream Makes a good dip.

I add a packet of the soup mix and a small can of cream of mushroom soup to my beef stew.

I add a packet of the soup mix, chopped up green bell pepper and a large can of cream of mushroom soup to make beef stroganoff.

I add a packet of the soup mix and a chopped green bell pepper to my red beans and rice.

This could also be added to other type soups including homemade.

[lyman]

steam or nuke a handfull of small potatoes,

once done, take a frying pan and fry up some chorizo (you can sub other sausages) with onions, (add peppers to if you like)
once that is done, add about 6-8 eggs, beaten (depends on the size of your fry pan) and the potatoes,
gentle stir and add a few sprigs of Rosemary

pop in a preheated oven on broil,

when the eggs have set and lightly browned on top, pull and eat

if you pan is seasoned correctly, it will not stick (grease from sausage helps too)

damn tasty

[IditarodJoe]

Imitation crab meat is made of some type flour rolled up and dyed to resemble Alaskan King crab legs.

Most imitation crab is made from surimi . . . that's processed fish (typically pollock).

[Allen]

Most imitation crab is made from surimi . . . that's processed fish (typically pollock).

You are right. I was relying on an old TV show that showed it being made and made reference to it being made of a type of flour. I suppose they were suggesting that the added starch and other fillers made it equivalent to flour carb wise.

https://draxe.com/imitation-crab-meat/