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Thread: Opinions...Fake crab balls stuffed pitas?

  1. #1
    pamjd Guest

    Default Opinions...Fake crab balls stuffed pitas?

    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 . So I got to thinking if I minced it and baked or fried them
    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.

  2. #2
    Lou Decruss Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Sat, 14 Aug 2010 20:10:56 -0700 (PDT), pamjd <[email protected]>
    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 . So I got to thinking if I minced it and baked or fried them
    >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

  3. #3
    Sqwertz Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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 . So I got to thinking if I minced it and baked or fried them
    > 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

  4. #4
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Sat, 14 Aug 2010 20:10:56 -0700 (PDT), pamjd <[email protected]>
    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 . So I got to thinking if I minced it and baked or fried them
    > 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.

  5. #5
    Bob Terwilliger Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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 . So I got to thinking if I minced it and baked or fried them
    >> 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




  6. #6
    Sqwertz Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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

  7. #7
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Sun, 15 Aug 2010 02:55:11 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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.

  8. #8
    Bob Terwilliger Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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




  9. #9
    Lynn from Fargo Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Aug 14, 10:10*pm, pamjd <guppy21...@aol.com> 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 . * *So I got to thinking if I minced it and baked or fried them
    > 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

  10. #10
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Sun, 15 Aug 2010 09:16:21 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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.

  11. #11
    Bob Terwilliger Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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




  12. #12
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Sun, 15 Aug 2010 12:58:55 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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.

  13. #13
    Bob Terwilliger Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    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




  14. #14
    Giusi Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio

    > sf wrote:
    >


    > Unless you buy live crabs, all the real crabmeat you get will already be >
    > cooked.


    That's not true for me, vis a vis the crab pasta I made for the cookalong.
    What I can buy are tiny Mediterranean crabs which are used to flavor oil for
    pasta or soups, or frozen huge crab claws and legs from various oceans.
    I've often been disappointed that once boiled most of what I taste is salt,
    so I thawed and removed the meat raw. It really worked.
    --------------------
    Every crabcake recipe I've ever seen starts out with cooked crab.
    ----------------------
    Yes, and it really should be the beloved blue 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.

    ----------
    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?



  15. #15
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Mon, 16 Aug 2010 00:44:27 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> 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.

  16. #16
    sf Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Mon, 16 Aug 2010 11:17:03 +0200, "Giusi" <[email protected]>
    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.

  17. #17
    blake murphy Guest

    Default Re: Opinions...Fake crab balls stuffed pitas?

    On Mon, 16 Aug 2010 11:17:03 +0200, Giusi wrote:

    > "Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
    >
    > --------------------
    > Every crabcake recipe I've ever seen starts out with cooked crab.
    > ----------------------
    > Yes, and it really should be the beloved blue crab.
    > --------------------------------


    represent!

    your pal,
    blake

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