BATON ROUGE, La. (WAFB) - I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile. Recipes will vary from the outdoor crab boil to the ...

I have always liked fake crab, the lunchmeat of the sea. I was introduced to it years before I had the real stuff, and I’ve always found it good in an uncanny valley sort of way. It’s sweet and savory ...

It's whitish, pinkish, and sticking out of your California roll. It looks like crab and tastes a little like crab (or some generic seafood), but it isn't in the slightest way crab -- nor made from any ...

Begin by meticulously picking through the crabmeat and removing all the shell pieces. Then, using a sharp knife, slice the corn kernels off the cob. . .but don't discard the cobs just yet! To get this ...

Imitation crab is made from surimi, which is deboned fish minced into a paste with other ingredients. It’s an affordable alternative, but highly processed and low in certain nutrients. Chances are, ...