Imitation crab
is often served alongside shrimp for dipping in seafood sauce.
The sweet, flaky and rich meat of imitation crab is used in a variety of cuisines and dishes, from seafood salad to California rolls. The imitation seafood is a considerably more affordable alternative to crab, and is usually made from Alaska pollock. Processed with a red edge, the mild fish can be dried in a dehydrator to keep in a cool, dry, and dark area for several months, or used as a form of light food when backpacking.
Instructions
1. Place the imitation crab on the cutting board. Arrange them so they are running perpendicular to your body.
2. Cut the crab in to 3/8-inch thick strips, running the knife along the meat fibers.
3. Place the sliced fish strips on the dehydrator's trays, one layer thick. Make sure none of the pieces touch to ensure even drying.
4. Turn the dehydrator to low heat, or 145 degrees F. Dry the fish for eight to 12 hours.
5. Turn off the dehydrator and allow the fish to cool completely, which will take about one hour. Remove the sticks from the dehydrator and place them in a sealable plastic bag.
Tags: imitation crab, Turn dehydrator
