and sauce all in one dish. What makes them even more advantageous is using ingredients like imitation crab, which you don't need to cook before transferring the dish to the oven. However, if you cook the other components on the stovetop, it doesn't hurt to add the crab stick chunks so...
Imitation crab sold in loose form in trays in fish cases will keep in the refrigerator three to five days. When frozen, they should be used within six months. Signs of spoiled imitation crab are similar to those of fish, Kishimoto said--foul fishy smell, slimy surface and sour taste. Sug...
Pour 3/4 of the boiling water out of the pot, leaving only 2 or 3 inches in the bottom, if you are cooking unshelled crab meat. Place a large metal strainer into the pot; the bottom of the strainer should not touch the water. If it does, pour more water out. Place the meat int...