My husband like these things. What would one make with the following ingredients:
Fake Crab sticks
crayfish
rice
assorted veg and spices
Any suggestions?
Toss em in a microwave with a chunk of butter and HOG IN!
Maybe some oyster sauce and a stir fry?
or XO sauce and a stir fry.
Eggs, cornstarch, soy sauce, and crayfish stock.
I ate at a restaurant, years ago, who used most of those ingredients with butter and tabasco and called it “Oyster Bar Trash”.
Yummy.
Nothing to add, except I once heard the stuff referred to as Soylent Pink, and will never think of it as anything else.
I think it would make a good yakitori. Maybe a skewer of alternating chunks of faux crab, a crawfish tail, a scallop, a shrimp, and a decent grilling marinade. I’m thinking miso and/or hoisin with ginger and garlic would work well. Grill them up glazey and caramelized. Serve with a saketini.
Also, to keep this affordable and delicate as a cocktail offering or hors douevres, one could load the very thin bamboo skewers with small cocktail shrimp, tiny bay scallops, the typically small crawfish tails, and the fake crab cut to size. Delicately tasty long skewers of the treasures of the water in multitudenous and frequent alternation.
sea candy.
Roll 'm in rice and nori and make your own sushi.
Mash 'em all together, roll them into balls, and fry. Serve with seafood sauce dip.
A total waste of the individual ingredients, but bloody tasty anyway - I have some “lobster balls” from the Chinese supermarket along these lines.
Here’s one of my mom’s recipes that I still love:
1 lb crab sticks
2 tbl butter
1/4 C olive oil
1 tbl minced garlic
1/2 C chopped parsley
1 tsp dried basil or 1/4 C fresh
1 C milk
1/2 C grated parmesan cheese
1 egg
1 lb pasta
Heat the olive oil and butter in a large pan until the butter is melted. Add the garlic and saute a few minutes until the garlic starts to brown. Add the parsley and basil, wait about a minute, and then add the crab sticks. Saute until the crab sticks are cooked and get a little bit browned on the edges.
Meanwhile, combine the egg, milk, and cheese in a small saucepan or bowl. Mix until consistent. You can add some black pepper too if you like.
Cook the pasta and after draining, pour over the egg/milk/cheese sauce and add the crab sticks. Bon appetit!
My wife and I have tried some variations such as cooking the cheese sauce a bit, adding parmesan to the crab pan to allow it to crust up a bit on the outside of the crab sticks, and eliminating the egg from the sauce if you’re nervous about using raw egg. The heat of the crab and the pasta do tend to cook it a bit anyway when you combine it, but I suppose there’s still some “rawness” in there.
Make Crab Helper-- the name is a family joke–which flows better with fake lobster, but I have no idea what the original name of the recipe is. Also, it’s a recipe that I make from memory, so portions are casually estimated
Heat butter in skillet. Add onion and mushrooms–lots of mushrooms. When onion and mushrooms are cooked enough, add milk, parmesan cheese and one block cream cheese. Add fake crab or lobster, cook until heated through. Sprinkle with dried parsley.
Serve over rice. Also tasty with asparagus added to the onions and mushrooms.
My experience with them is that the less heat applied to fake crab products, the better. Dipping them in melted butter is okay, cooking them in butter just makes them distintegrate and accentuates their fakery.