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Prep Time: 45 mins. Total Time: 55 mins. Ingredients. 1 (8-oz.) package cream cheese, at room temperature. 4 oz. imitation crab meat, finely shredded and patted dry. 2 tsp. soy sauce. 1 tsp ...
Use pre-cooked salmon or tuna (fresh or canned), cooked lobster, crab meat, or imitation crab meat. Allow about one pound of fish for a 9-by-13-inch casserole dish. Allow about one pound of fish ...
Meet imitation crab, or surimi, the fish paste used in California rolls and crab sticks. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
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.
Transcriptions; Standard Mandarin; Hanyu Pinyin: 1. xièròu yùmǐ tāng 2. xièròu sùmǐ tāng 3. xie4ròu yùmǐ gēng 4. yùmǐ xièròu tāng 5. sùmǐ xièròu gēng
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...
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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. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
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