Archive for the ‘Seafood – Crab – Imitation’ Category
Crabmeat Newburg
August 26, 2021 Lee
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Crabmeat Newburg

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 recipe Popovers, Link in Notes
  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, lightly beaten
  • 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 2 tablespoons dry white wine
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • paprika, as desired, for garnish

Instructions
 

  • Prepare the Popovers following that recipe.
  • In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
  • Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
  • Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
  • Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Crab Meat Pie
August 22, 2021 Lee
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Crab Meat Pie

Adapted from an internet recipe.
I found this recipe on the internet. This can be made with canned crab, fresh cooked and picked crab, or imitation crab. I made this on 25 Aug 2021 and used imitation crab. Excellent flavor, highly recommended.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 unbaked pie crust
  • 226 grams crab meat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 1 cup celery, finely diced
  • 2 tablespoons onion, grated
  • 2 tablespoons green bell pepper, diced
  • ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
  • 2 eggs, beaten
  • 1 cup mayo
  • ½ cup dry bread crumbs
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 9 inch pie dish and place pie shell in the dish, flute the edge as desired.
  • In a mixing bowl, add the crab meat, celery, onion, bell pepper, eggs, mayo, salt, lemon juice, ½ the mushrooms, and all but 1 tablespoon of bread crumbs.
  • Mix lightly together.
  • Pour into the prepared pie dish and spread out evenly.
  • Add remaining mushrooms to top.
  • Sprinkle with remaining bread crumbs and the Cheddar cheese.
  • Bake for 30-35 minutes or firm and browned.
  • Slice and serve with sides of your choice. Enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Crab Meat Bisque
August 19, 2021 Lee
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Crab Meat Bisque

Adapted from a recipe in the Casserole Cook Book, page 121.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
  • 1¾ cups milk
  • 1 cup half and half cream
  • 1 cup crab meat, drained, flaked, fresh or canned
  • ¼ cup dry white wine
  • butter, as needed, for garnish

Instructions
 

  • In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
  • Stir in the crab meat and heat through.
  • Stir in the wine.
  • Serve and place a pat of butter on each bowl for garnish if desired, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,SOUPS, STEWS, CHILI
Budget Crab Cakes
July 28, 2021 Lee
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Budget Crab Cakes

Food TV with Lily and the original recipe is here.
I found this recipe on a YouTube cooking channel and I absolutely love the use of imitation crab. I made these on 1 Aug 2021, this will be a regular for us now!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams imitation crab sticks, chopped, (1 lb)
  • 1 egg, beaten
  • 1 cup spring onion, sliced
  • ½ cup mayo, and as needed
  • 1 cup saltine crackers, crushed
  • 1 teaspoon smoked paprika
  • 1 cup dry bread crumbs
  • vegetable oil , as needed, for frying

Instructions
 

  • To a mixing bowl, add the first 6 ingredients.
  • Mix together, if mixture is too dry, mix in mayo 1 tablespoon at a time until you get the consistency to shape mixture into patties.
  • Set out a plate and add the breadcrumbs. Set out 2 more plates or a tray to place patties on.
  • Shape mixture into 9-12 patties, roll each in bread crumbs and place on the parchment. Place in the fridge to chill for 1 hour. (I made 9 patties.)
  • When you are ready to cook, heat some vegetable oil in a large pan, when hot, fry patties, working in batches.
  • Fry until golden brown, turn them over and brown the other side. Drain on paper towels.
  • Serve and enjoy.

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab - Imitation
Green Goddess Salad with Crab Meat
January 13, 2021 Lee
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Green Goddess Salad with Crab Meat

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • salad greens, such as lettuce, curly endive, or escarole
  • 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
  • 2½ cups Green Goddess Salad Dressing, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
  • Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
  • Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
  • When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
  • Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
  • Serve and enjoy.

Notes

For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Salads - Main Dish,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Seafood Stuffed Shells
July 1, 2020 Lee
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Seafood Stuffed Shells

Just A Pinch Recipe Club, Amy Herald, United States.
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 12-16 jumbo pasta shells, uncooked
  • 1/2 small onion, minced
  • 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
  • 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
  • 1 egg, lightly beaten
  • 500 grams Cottage cheese, (1 lb), Shortcut
  • 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
  • ½ cup Parmesan cheese, grated, divided
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 3 cups half and half cream
  • salt and pepper, as desired
  • 2 teaspoons Old Bay seasoning, Shortcut

Instructions
 

  • Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
  • While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
  • When the pasta is ready, drain and run under cold water to stop the cooking process.
  • Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
  • Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
  • In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
  • Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
  • Pour the sauce over the stuffed shells.
  • Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
  • Bake uncovered for 30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
* High Cost $1.51+ per Serving,PASTA,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn
Shrimp & Crab Salad
May 24, 2019 Lee
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Shrimp & Crab Salad

Lee
This is a basic salad I put together on a whim and it is delicious. I use imitation crab because I like it and it is economical.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 2 hours
Total Time 2 hours 25 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams imitation crab, aka crab sticks, (8 oz)
  • 250 grams medium shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 onion, diced
  • ½ teaspoon lemon pepper
  • ½ cup Kewpie mayo, or mayo of your choice, and as needed
  • handful fresh dill, chopped
  • lettuce, for serving

Instructions
 

  • First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
  • For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into ½ inch pieces and place in a mixing bowl.
  • To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
  • Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
  • To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.

Notes

The package of imitation crab was 52 Baht, the shrimp cost me 140 Baht. For 6 servings, this is about $1 per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn,Sides - Salads
Creamy Seafood Pasta
May 18, 2019 Lee
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Creamy Seafood Pasta

Adapted from an internet recipe.
This sounds tasty but there is some prep work involved to get all the seafood ready. This can be tailored to suit your taste.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Seafood

  • 1 cup shrimp, peeled, deveined, tails removed
  • 1 cup squid, cut into rings
  • 1 cup mussel meat, grass removed, fresh preferred, frozen will work
  • 1 cup crab meat, or imitation crab (crab sticks), chopped
  • butter, or olive oil, as needed
  • salt and pepper, as desired

For the Pasta

  • 500 grams dry pasta, bite size or spaghetti, (1 lb)
  • 3 cloves garlic, smashed and minced
  • 1 handful fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • ½ onion, diced
  • 1 leek, sliced
  • ¾ cup whipping cream, and as needed
  • ¼ teaspoon dried oregano

Instructions
 

To Prepare the Seafood

  • Shrimp can be fresh, frozen raw, or frozen cooked. For fresh shrimp, peel, devein, and remove the tails, heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook until pink, remove from the pan. For frozen raw, thaw them and saute them as you would fresh. For frozen cooked, thaw them and check for any shell still attached. Now the shrimp is ready.
  • Squid will normally be fresh, pull off the head end, remove the skin, the clear bone (called a pen), and insides. you can turn them inside out to facilitate cleaning the inside. Slice the body into ½ inch rings. Cut the tentacles off past the beak, discard the head. Heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook for about 2-3 minutes, season with salt and pepper as desired. Remove from the pan. Now the squid is cooked.
  • Mussels can be frozen cooked, or fresh raw. For frozen, simply thaw, check for and remove any beards. For fresh, clean the shells, remove visible beards outside of the shell, and discard any open or cracked shells, steam the mussels until the shells open, about 6-8 minutes, allow to cool to handle, discard any shells that did not open, remove the mussel meat from each shell, and again, check for and remove any beards. Now the mussels are read.
  • Crab can be canned, frozen, or imitation. For canned crab meat, just drain and check for any shell fragments. For frozen, thaw and check for any shell fragments. For imitation, simply unwrap the crab sticks and slice at an angle, about ¼ inch slices. Now the crab is ready.

To Prepare the Pasta

  • Heat a pot of salted water to boiling, then add the pasta and cook until just tender. Drain.
  • While the water is heating, heat a large non stick pan on medium heat with 1-2 tablespoons of butter or olive oil, when hot, add the garlic, mushrooms, celery, onion, and leek.
  • Saute until the onion and leak are tender, season with salt and pepper as desired.
  • Lower the heat to low and pour in the whipping cream, feel free to add another tablespoon or two, and mix with well.
  • The pasta should be done now, drain it well, then add the pasta to the pan and mix together.
  • Add the seafood to the pan and toss with the pasta, simmer for just a minute or two to heat the seafood through.
  • Serve and enjoy.

Notes

I will price this after I source all the seafood. For now, I will say High cost per serving.
Variants: 1. Replace or reduce an item of seafood and add some poached whitefish or salmon. 2. Replace a seafood item with an equal amount of a favored item. 3. Reduce a seafood item and add cooked oyster meat.
* High Cost $1.51+ per Serving,PASTA,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Mussels,Seafood - Oysters,Seafood - Shrimp/Prawn,Seafood - Squid
Kani Salad
May 15, 2019 Lee
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Kani Salad

Adapted from an internet recipe.
Kani in Japanese is crab, and this salad is an American take on a salad and uses the Japanese word for crab to make it sound, you know, Japanese. This is the lighter version of the American 'Seafood' salad which is primarily imitation crab and mayo. I will clarify some of the measurements to cups after I prepare this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 100 grams cucumber, (3½ oz)
  • 20 grams dried glass noodles, aka bean thread noodles, (¾ oz)
  • 145 grams imitation crab, or lump crab meat, (5 oz)
  • 3 tablespoons Kewpie mayo
  • ½ lime, zest only
  • white pepper powder, as desired, to taste
  • lettuce, chopped, as desired, optional for serving

Instructions
 

  • Heat a saucepan with water to a boil, when boiling, add the glass noodles and cook according to the directions, it takes just a few minutes. Drain the noodles and run under cold running water to cool them.
  • Place the noodles on a cutting board in a pile, cut the pile in half one way, then in half crosswise to the first cut. Place the noodles in a mixing bowl and gently toss them.
  • Peel and cut the cucumber into larger than normal matchsticks, and to the mixing bowl and gently toss with the noodles.
  • Unwrap the crab sticks and pull them apart into thin strips, add to the mixing bowl and gently toss.
  • Add the Kewpie mayo and zest, gently toss with the other ingredients. Taste and season as desired with white pepper.
  • Refrigerate until ready to serve. If desired, serve over a bed of lettuce as a side salad with any main dish.
SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Sides - Salads
Fried Crab Sticks aka Fish Fingers
May 14, 2019 Lee
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Fried Crab Sticks aka Fish Fingers

Adapted from an internet recipe.
In my never ending quest to find recipes that use crab sticks (imitation crab, which is just fish), I came across this one, and it is very good! Easy to prepare, these can be shallow fried in a pan or deep fried. I made these on 31 Jan 2022 and the family loved them! Serve as an appetizer or main dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Asian

Equipment

  • Deep Fryer

Ingredients
  

  • imitation crab sticks
  • 3 eggs
  • 2 tablespoons milk
  • 1½ cups panko breadcrumbs
  • 1 cup all purpose flour
  • cooking oil, as needed
  • dipping sauce, of your choice

Instructions
 

  • For the crab sticks, estimate 1-2 sticks per serving as appetizers, or 6-8 sticks per serving as a main dish.
  • Whisk together the eggs and milk in a shallow bowl. Place the flour in a bowl, and the panko in another bowl. Place a sheet of foil or parchment paper on the counter then unwrap the crab sticks and place on the foil. (And you can see I already had 4 sticks coated already when I took the photo.)
  • For pan frying: Heat about ½ inch of oil in a pan, you want it hot but not smoking. For deep frying, set the dial to 180° C (350°).
  • Roll a crab stick in flour to evenly coat, then coat evenly with egg mixture, then coat with panko, and place the crab stick back on the foil. (The coating is not thick, but the panko and egg give a nice texture and flavor.)
  • When you have 4-6 sticks completed, and the oil is hot, add the sticks to the oil and fry until browned, turn to brown other side, this only takes 2 minutes or so and do not overcook or the crab sticks will fall apart. When using a deep fryer, place sticks in the basket so they are not touching, then deep fry for 1-2 minutes.
  • Remove and drain on paper towels.
  • Repeat for remaining crab sticks.
  • Enjoy with a dipping sauce of your choice, such as sweet chili sauce, ketchup, or Japanese mayo (Kewpie). Figure 1-2 sticks per serving as an appetizer and 6-8 sticks per serving as a main dish.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab - Imitation