Quote:
Originally Posted by Charlatan
Immitation crab meat is made from Pollak, a fish. So it probably doesn't react the same as shellfish (but ask a doctor to make sure).
How bad can it be? The Nipponese have been making and eating the stuff since the 1500s.
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In response to rlynnm, watch out because there is some real crabmeat involved in the making of imitation crab meat. I don't think it's a great idea to experiment, sorry. Read the link on what goes into the imitation stuff and it's there.
" 6. Forming the crab meat
The frozen surimi is converted to imitation crab meat through various steps. First, it is warmed to about 25°F (-4°C), then sliced into coarse flakes. In a process known as comminution, the surimi flakes are then mixed together in a stone bowl grinder with other ingredients in the crab meat recipe. These ingredients include starch, salt,
natural crab meat, egg white, and flavors. This mixture results in a thick surimi paste, which is then transferred to a holding tank."