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The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]
The main wrapped ingredients are the avocado and imitation crab (surimi sticks); these are all typically wrapped with seaweed, although soy paper can be used. [3] Premium versions may use real crab, as in the original recipe. The cucumber may have been used since the beginning, [4] or added later, [5] depending on the account.
Crab sticks, krab sticks, snow legs, imitation crab meat, or seafood sticks are a Japanese seafood product made of surimi (pulverized white fish) and starch, then shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. [1] It is a product that uses fish meat to imitate shellfish meat.
Crab-Stuffed Mushrooms. In the world of fancy bite-size appetizers, the crab-stuffed mushroom reigns supreme. These are also great with chopped, cooked lobster or shrimp meat, but try to avoid ...
This crab rangoon recipe is made using wonton wrappers stuffed with cream cheese, imitation crab, green onions, and jalapeño. ... imitation crab meat, finely shredded and patted dry. 2 tsp. soy ...
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Crab rangoon – deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. Curacha Alavar - Filipino spanner crabs in coconut milk with various spices
Crab sticks – imitation crab meat made from surimi. Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat.It can also be any of a number of East Asian foods that use that paste as their primary ingredient.