a chef in your kitchen WE have all noticed the crab- and lobster-like pieces for sale at super- market seafood coun- ters. Their cost is usually a frac- tion of the real thing, ranging from S.89 to $1.50 for 100 g. These products have been around in North America for about a decade 2s a sensible substitution for crab and lob- ster meat in certain recipes. The primary ingredient of these products is surimi. Japanese fishermen have processed white bottom-tish varieties for centuries. First the fish was skinned, boned, and ground into a paste. Then it was favored and cooked. Surimi means “formed fish” and it is an internationally traded food commodity. For the North American consumer, surimi is mostly made from Alaskan pollock or Pacific whiting. Surimi products include king crab-flavored flakes, Adantic lobster-flavored Alaska pollock, and crab legs. Ingredients in these prod- ucts include pollock, water, potato starch, flavors, sugar, salt, modified food starch, soy been oil, and sodium polyphosphate. The latter is an emulsifier and stabilizer to minimize weeping when the product is thawed. The nutritional profile of these products is promising. Per 85 g (or about 12 ¢.), it contains 80 calories, 530 mg sodium, 9 g protein, 35 ¢g cal- cium. The cholesterol level of surimi is dramatically lower than real seafood. For exam- ple, 3 02. of lobster contains 60 mg of cholesterol, while surimi-based lobster meat has only 25 mg. These products are pas- teurized and have a much more stable and longer shelf life chan the “real thing.” They do aot contain MSG, burt to make sure always check the labels. One of the largest importers of high quality imi- tatton crab and lobster meat is Pacific Foods Limited. Their products retail under the “Barnacle Bill's” label. They also custom pack seafood flakes for the discount super- markets. The recipes this week were developed by their chets. We tried them and they’re a good choice to include on the fami- lv menu from time to time. Stirfried Crab meat with Peppers %c. butter 1% c. julienne cut carrots 1% c, julienne cut celery 1% ¢. julienne cut red bell peppers . 402. fresh snow peas, strings removed and cut diagonally 1c. julienne cut green onions 1 Tbsp. freshly grated ginger 2 tsp. crushed garlic —_oo. ae north shore news i FOOD 1) Fake crab a better bet : ot ec mews ae NEWS photo Cindy Goodman IMITATION crab and iobster, made from surimi, has less cholesterol, a longer shelf life and a lower price than the real thing. 10 02. imitation crab flakes 2 Tbsp. lime juice salt and pepper to taste Method: Select a large skil- ler, meie the butter, and saute the prepared vegetables for about 3 minutes. Add the green onions, the ginger and the garlic. Saute for nwo min- utes, gently tossing. Sprinkle with line juice. Just before ice add salt and pepper. your favorite pasta, A low cholesterol meal for 4. Lobster Newburg We liked this recipe because the texture and appearance is virtually the same as the “real thing.” You may add any partially cooked seatood flakes to make this recipe. Barbecue salmon, seal- lops, or shrimp. Phe Newburg sauce is a rich, tolerant, classi- cal recipe. 4c. butter 2 Tbsp. flour % tsp. nutmeg, % tsp. paprika 3 eggs beaten well 1c. evaporated milk or heavy cream 33% B.F. 2 Tbsp. sherry 2 c. imitation lobster flakes Method: Select a double boiler. Bring water to boil and BUY 1 GET ale FREE (S Appie-Raspberry Crumble } Westlynn Bakery [1289 LYNN VALLEY RD. LYNN VALLEY CENTRE _995-1622 melt burter. Add flour, Add the nutmeg and the paprika. Stir in the milk or the heavy cream. Cook in the double boiler, simmering tor 5-7 min- utes. Whisk the eggs in a sepa- rate stainless steel bow), Whisk in aiitth: (14 ¢. ata time) ream sauce into the ege mix ture. Whisk well, and return the egg mixture to the double boiler of cream sauce, Whisk again. Sinmer 2 minutes. Add the lobster flakes and the sher- ry, Simmer 5 minutes. Present with brown basmati rice, gar- nish with chopped parsley. Serves 4 for diner or 6 fora nive wintery luncheon. Wednesday. February 25. 1998 — North Shore News — 31 _ \ Featuring the 405: Includes 8 Jets. 5 yr warranty, digital controls, night light G much’ more. A variety of spa sizes to suit your wishes. Spas starting at $3495. NORTHSHORE SPAS rN Lynn Vatiey Centre (Beside Ricky's Restaurant) va 1199 Lynn Valley Road N. Van. FeORTISNORE 987-5234 Pool & spa chemicals PACIFIC Wy °Free water testing eCustom covers _. Feb. 13-28, 8pm receive 2 tickets for the price of one 4 e (Feb 25 & 26 shows only) , TICKETS RESERVATIONS l ae 990-3474, Presentation House Arts Centre | | | | | | | | | | | | Bring in this Ad and | | | | | | 3rd & Chesterfield, N.Van. Roper YRAX6144 Great Value! Xek CAPACITY FULLY FEATURED LAUNDRY SET nme SBS Y. FRANKS APPLIANCES LTD. 503 . ISTH STREET WEST VANCOUVER V7T 256 604.926.0124 TOLL FREE: 888.YFRANKS FAX: 925.3610 WASHER & DRYER