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/ck/ - Food & Cooking

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File: 416 KB, 1200x1195, imitation_crabmeat_x1.jpg [View same] [iqdb] [saucenao] [google]
19301111 No.19301111 [Reply] [Original]

My dad bought some imitation crabmeat that was "manager's special" $1-off because it expires today. We usually put it in pasta salad but I don't want to use old fish and have it in the fridge for a couple days while we finish the salad.
What can I make with it?

>> No.19301113

eat it as is

>> No.19301124

toss is around in some butter and old bay and top it on a bacon cheeseburger

>> No.19301134

>>19301111
The antics of boomers always put a smile on my face

>> No.19301138

Fritters/krab cakes.
Krab-stuffed mushrooms.
That krab-and-mayo-and-cheese-and-scallions casserole thing, sometimes stuffed into clam shells for some fucking reason, that's at most Americhinese buffets.
Krab chowder.
Warm krab and spinach dip for tortilla chips.
Krab and spinach white lasagne or stuffed pasta shells.
And the classic jerk off on a model train set with some guy after you pretend to be giants and kick the trains around and shit then give him some krab as a parting gift.

>> No.19301145

I would not buy fish at its expiry date no matter how cheap it is.

>> No.19301152

>>19301145
Boomerbros, your rebuttal?

>> No.19301175

>>19301152
>>19301145
Imitation crab is like 2% fish 98% starch

>> No.19301221

>>19301113
no
>>19301124
sounds heavy
>>19301138
>Krab chowder.
this is what I was thinking. with potatoes and onion
>>19301145
me neither but my dad buys the bargains
>>19301152
"food waste"


Thanks for the replies Anons.

>> No.19301230

>>19301111
Just deep fry it with some oil, or grill it, skewers on a BBQ works too

>> No.19301236

>>19301221
>Krab chowder.
>this is what I was thinking
Nifty. Just keep in mind that while >>19301175 speaks hyperbolically, there is still a lot of starch in the stuff IE it will swell up in the chowder if you keep it in there too long. If you're storing any leftovers, strain the solids from the soup and fridge the two in separate containers.

>> No.19301250

>>19301221
>no
if it's in stick form, your loss

>> No.19301318

I love crab stick. Just make a dipping sauce: soy sauce, fish sauce, rice vinegar or lime juice, some white pepper, maybe chili flakes. Eat it as is, or serve with cucumber slices and dip those also.

>> No.19301327

>>19301250
>>19301318
It's chopped/cubed, unfortunately. I want to cook it really well in something so I don't get poisoned.

>> No.19301348

use it as ballast in a shipping container submersible

>> No.19301355

>>19301111
deep fry it

>> No.19301377

>>19301327
stale bread chopped up into little bits
mayo
grate a mirepoix
relish
mix it all together
roll it in breadcrumbs
fry it in enough oil to come halfway up
when one side is done, flip
eat on a roll with more mayo, mustard, lettuce, and tomato

>> No.19301723

>>19301377
Thank you, Anon. Going to try this.

>>19301355
Was thinking about this one, too, but I've never deep fried before, and would then have a bunch of oil to deal with.

>> No.19301735
File: 121 KB, 680x1020, best-crab-cakes-recipe-baltimore-crab-cakes-2-of-6.jpg [View same] [iqdb] [saucenao] [google]
19301735

>>19301723
Also good by themselves with a little remoulade

>> No.19301891

>>19301723
You can shallow pan fry.

>> No.19301961
File: 52 KB, 600x464, 1648674771432.jpg [View same] [iqdb] [saucenao] [google]
19301961

>>19301111

>> No.19301965

>>19301961

That is definitely not HO scale. 1/10 bait.

>> No.19301969

>>19301965
But it is JO scale apparently.

>> No.19302129
File: 71 KB, 1000x667, 3676.jpg [View same] [iqdb] [saucenao] [google]
19302129

>>19301723
>would then have a bunch of oil to deal with.
that's no one's problem

>> No.19302192

>>19301134
>>19301145
>>19301152
>>19301221
>product
>boomers: :I
>product 2% off
>boomers: :O

seriously, my dad fucking stockpiles premade chicken wings and has like 4 open in the freezer

>> No.19302218
File: 137 KB, 1024x717, derp.jpg [View same] [iqdb] [saucenao] [google]
19302218

>>19301111
I actually had to click on the image because I thought for a moment that this was chopped radishes.

>> No.19302411

>>19301961
that's what >>19301138 was talking about lol

>> No.19303107

>>19301377
They turned out good, Anon, Thanks for this recipe. I had to add an egg and a puff of flour to get it sticky enough, and some dill and black pepper to the mix just because. Fried in bacon fat. Had with ponzu. Tasty days.