what is the & ... - crab cakes dishes at restaurant

Processed crab meat has grown by about 1910, but it did not become popular in the United States until the end of 1950.
Japanese food manufacturers have developed a way to cope with the high price of crab meat
Expensive alternatives in the middle
1970 s, similar to imitation of cooked crab legs.
By the beginning of 1980, the Japanese extended their product line to crab meat and began distributing imitation crabs to the United States.
Commercial crab meat is favored for its delicate flavor, usually from brown or blue crab meat.
Processed crab meat is frozen, pasteurized, and canned.
For the freezing process, the meat is cooked in the shell and then frozen in the shell or taken out of the shell.
The meat cools below 32 degrees within two hours of boiling and remains frozen until eaten.
Canned crab meat is double.
Sealed in the tank before the closed container is sterilized by dipping in 175 degree water.
They are heated for 70 to 100 minutes depending on the size of the jar.
The crab-like meat known in Japan as kani kama is made of finely chopped white fish, such as pollock or Haike, and is molded to look like crab meat.
The Japanese grinding technique used to make crab sticks is called "fish body", meaning chopped meat.
Make a paste of the fish, plus preservatives--
MSG and alcohol called sorbic sugar-
By seasoning and seasoning, it has the texture of rubber.
Then, chop up the meat-like rolls and make them in imitation crab meat or wrap them in crab sticks.
The quality of the crab meat is usually determined by a portion of the crab meat.
The most precious meat comes from the legs of the rear swimmer, which is called a piece of meat.
According to the size of the crab, this white meat can be classified as huge, huge or plain.
Other classes include the rear fins, claws, and needle cher, all of which are dark meats with a stronger flavor.
According to the manufacturer, the imitation crab meat also has different quality.
Japanese brands such as kabki or Yamasa create restaurants-
According to the article "fish body quality improvement", the calorie content of grade crab meat is lower than that of cheaper brands.
"In addition, the high-quality imitation meat is stronger, the natural crab meat is seasoned and the color is more natural.
Crab-like meat is common in sushi because it is popular in California rolls and crab rolls.
Meat is also used for salads such as green, potato or pasta salad.
While true crab meat can also be used for salads, it works well with hot preparations such as crab cakes, soups and hot pasta.
In addition, shellfish can be used in other foods to add flavor to mushrooms, lobster and flounder fillets.