When did imitation crab meat come on the market? What is you favorite kind: chunk, stick, or flake?!
Answers: I love flake-style imitation crab meat. How long has this nectar of the gods been around?
Imitation crab meat is a seafood product made by blending processed fish, known as surimi, with various texturizing ingredients, flavorants, and colorants.
It was invented in the mid-1970s, and introduced in the United States in the early 1980s.
I use chunks mostly, because I normally use it in pasta salads.
About 15 years.
I prefer the chunk. I use it in my omelets with Swiss cheese and onions.
I also make grilled cheese, crab and Dijon mustard sandwich.
Its great in pasta.
I put it in my New England Clam Chowder soup.
Its very versatile.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is y real last name!
Quite a while, and I don't car what shape it comes in cause I just cut it up into pieces and mix it with cream cheese and a little salsa. Really good spread on crackers - hot or cold. Also very good spread on a flour tortilla and rolled up, then sliced. Also good hot or cold. Put tortilla rollups under the broiler and MMMM
since 1975........!
Stick!!! They're so trashy, but so yummy! I love the way you can peel the layers off - it doesn't even resemble a real crab! I like it chopped up and mixed with prawns & mayo then spread on a baguette - mmmm x x