HaShev
Platinum Member
- Jun 19, 2009
- 17,993
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I have many recipes that work well with this low fat staple. Recently I experimented trying to imitate the chinese buffet style use of melted chese blends with imitation crab.
Since I had too much movie theater pop corn oil and flavored salt to ever use in a year I decided these would be perfect to cook and season the imitation crab meat in a buttery flavoring that is more intense then my using imitation butter. So using a tablespoon of butter flavor oil and a package of Imitation crab meat sauteed with dashes of the flavorcol popcorn salt, dash of paprika, parsley flakes, 2 cap fulls of cooking Sherry, splash of white wine, and a smothering of blended grated cheese (monterey, colby jack, mild cheddar) melted into the imitation crab meat and placed that on wide wavy noodles.
Would also be better probably if a little soy milk was added so there is enough sauce to cover the noodles, maybe flour powder if you need to thicken the sauce.
This is a lot like imitation
Lobster Nuremberg that I also make using imitation crab meat.
Since I had too much movie theater pop corn oil and flavored salt to ever use in a year I decided these would be perfect to cook and season the imitation crab meat in a buttery flavoring that is more intense then my using imitation butter. So using a tablespoon of butter flavor oil and a package of Imitation crab meat sauteed with dashes of the flavorcol popcorn salt, dash of paprika, parsley flakes, 2 cap fulls of cooking Sherry, splash of white wine, and a smothering of blended grated cheese (monterey, colby jack, mild cheddar) melted into the imitation crab meat and placed that on wide wavy noodles.
Would also be better probably if a little soy milk was added so there is enough sauce to cover the noodles, maybe flour powder if you need to thicken the sauce.
This is a lot like imitation
Lobster Nuremberg that I also make using imitation crab meat.
