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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.
Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes, due to the labour-intensive process of extracting fresh crab meat, [3] [4] and is popularly used in American sushi (e.g. California roll). The flaky, red-edged faux crab often served in seafood salad or California roll is most likely made of Alaska ...
1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper. 2. In a medium bowl, toss the watercress with 3 tablespoons of the ...
3. In a very large bowl, combine the green mango, cucumbers, watercress, basil, mint and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl. Add the dressing and toss well. Transfer the salad to plates and mound the crab on top. Garnish with the scallions and serve.
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.
The sweetness of the crab meat (normally flower crab) is intensified by adding the pineapples. Kani Cream Korokke - a Japanese take on the traditional French croquette; can be made with either real or imitation crab meat (although imitation crab meat versions are more commonplace). Njandu roast - Kerala style crab roast. [9]
1. In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.