Anything But Your Standard Imitation Crab

Paleo Diet Cookbook


When the words "imitation crab" hit your ears, what are the first things that pop into your head? If you like the majority of seafood consumers out there, a shiver may quickly run down your spell while flashbacks of eating grandma's notorious seafood salad flood your memory. The fact is that the product has received quite a bad rap since its initial conception, mainly due to its bad quality and dry, chalky aftertaste. When it comes to anything with fish, people tend to avoid imitation crab at all costs.

Yet, even though the product possess a negative connotation to it, fish lovers have discovered a new solution that offers all the great, fresh tastes of wild Alaskan seafood while still being classified as an imitation crab product. This resolution is none other than Alaska surimi.

Derived from a precooked combination of Alaskan Pollock, crab, shrimp, scallops and in some cases lobster, Alaska surimi packs in all of the fresh and amazing seafood tastes that people have grown accustom to and expect from any Alaskan fish product. Whereas other imitation crab products utilize low-grade fish meat, Alaska surimi utilizes fresh caught filets and natural crab meat to maintain both a high-quality appearance as well as an unbeatable taste.

The product is available in most grocery stores and comes in many different styles and cuts, from whole leg meat to shredded. Of course, salads and sandwiches are the traditional recipes when using imitation crab for cooking, but the great flavors of Alaska surimi allow it to be used for so much more.

One amazing recipe is a seafood quiche, perfect as a light breakfast for the family. While preheating an over to 400 degrees Fahrenheit, combine one pound of surimi, two cups of Monterey Jack cheese and one cup of chopped green onions in a bowl. Split up the mixture into two separate deep-dish pie shells – nine-inch diameter shells are perfect – and in another bowl mix up eight eggs, one quart of half-and-half, a splash of sherry and a dash of salt and cayenne pepper. Pour the new mixture into both pie shells, half in each one, and bake for about 10 minutes. After, reduce the heat to 350 degrees and bake for another 40 to 45 minutes. Once the quiches are done, make sure to let them sit for a little while – five to 10 minutes – before slicing and serving. Then, all that needs to be done is sit back and watch how Alaska surimi instantly becomes one of your family's favorite fish products.


Source by Allie Moxley

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