The word "imitation" often has a bad connotation, especially when it comes to food. No one wants an imposter on their plate, they want the real thing. Still, some foods are routinely accepted as stand ...

A-Imitation crab legs and lobster tails are based on a white-fleshed, saltwater fish called pollack which comes from Alaska, according to Ed Keller, spokesperson for Micosa Fine Foods, Inc., an ...

Peel onion, cut off the top and bottom and slice 1/8-inch thick. Place the slices in a small bowl; toss with raspberry or red wine vinegar, a large pinch of salt and sugar. Set aside; let stand ...

Spoon the lobster and crab mixture into the prepared flan case and bake for approximately 40 minutes, or until wobbly in the centre. Remove from the oven and leave to cool. Serve in slices.

Imitation crab – For this recipe, I usually get chunks or flakes version in an 8 oz package. Shrimp I like to purchase tiny shrimp for this recipe. This way, I can see the whole shrimp through ...

Red colorants: Carmine, which is extracted from tiny bugs called cochineals, is widely used to color imitation crab red. Paprika, beet juice extract, and lycopene from tomatoes may also be used.

Imitation crab, sometimes called "crab sticks" or "krab," is a popular substitute for the real deal in a myriad recipes. It's manufactured from a pulverized fish paste known as surimi, typically ...

Imitation crab — and its cousin, imitation lobster — are common substitutes for their pricier counterparts, often appearing in Asian cuisine. But what makes these crustacean replacements so ...