Crab and Krab

 

Thanks to neighbor, Margaret Johnson, Jordan and I have discovered the ubiquitous crab canapes that are so popular right now. So recently I put crab on the shopping list. I wanted canned, either chunks or flakes since the real thing is something like $59 a pound, and the last time I looked even at Central Market you had to buy a whole, pre-frozen pound. She came home with a pouch of imitation crab. I stuck it in the freezer and asked for the canned real thing. I tend to be a bit scornful of imitation anything.

Imitation crab was developed in Japan in the 1970s as a low-cost alternative to the real thing. It is generally made of whitefish, most often pollock, treated with natural and artificial flavors, sugar, sodium, and starch. Then it is molded into sticks and painted with food coloring to resemble the real thing. The good news is that it tastes much like real crab. It is, however, not as nutritious. Real crab is high in protein, nutrients, and minerals. These are washed away from the fish during processing. Imitation crab is also higher in carbs. Both are, however, about the same in calories.

But being frugal I couldn’t just leave that faux crab, so one night for a friend I made a salad. Since faux crab is pre-cooked, it’s great for salads and dips. The salad was pretty much like I make tuna or chicken salad, except for one key ingredient: Old Bay seasoning. Here’s what I did:

Ingredients

1 lb. imitation crab (sometimes called Krab)

½ c. celery, minced

3 Tbsp. red onion, minced

½ tsp. Old Bay seasoning

2 tsp. lemon juice

Salt and pepper to taste

½ c. mayonnaise

1-1/2 Tbsp. fresh dill

           Cut the crab into bite-size pieces. Mix everything thoroughly and chill. Serve in a lettuce leaf. Serves four generously. It was really good!

And here’s the crab canape recipe:

Ingredients

½ cup butter

 7 oz. crab meat, fresh or canned (I’d stick with the real thing here)

1 jar Old English Cheese spread (Kraft)

1 Tbsp. mayonnaise

1 tsp. garlic powder

1 tsp. Old Bay seasoning (optional but it gives the mixture more zing)

6 English muffins, split

           Melt butter on stove and stir in crab meat. Then, off heat, add the mayonnaise, garlic, and Old Bay. Split the English muffins and cover each open half with the cheese mixture, being sure to spread all the way to the edges. Freeze for twenty minutes for easier cutting.

Quarter each muffin half and place canapes on baking sheet. Heat broiler to Low and broil for 5-7 minutes until they are warmed through, and cheese is bubbling. If you want a golden top, switch broiler to High but watch carefully that they don’t burn.

Makes about four dozen.     

Stay cool and pray for rain. I heard it might possibly rain Monday.