Back in action - Crab week
Sorry it’s been a while since I’ve posted here folks, quite a lot of personal matters all tossed on top of the holidays. But without further ado…
I had gotten a request from a friend of mine up in Seattle for a good crab soup recipe, so I decided this week will be dedicated solely to our little crustacean friend. It can be very difficult to get even frozen crab this time of year anywhere but on the coasts. I know that it’s a lot cheaper, but if at all possible try to stay away from the imitation crab if you are unable to find fresh or frozen locally.
As the name implies, imitation crab contains no crab meat what so ever. Generally it is made from the Alaska Pollock (also known as: Walleye Pollock, Snow Cod, or Whiting). Then the fish meat is colored and flavored to resemble crab meat.
As in most things you get what you pay for, and while imitation crab may vaguely resemble the flavor of crab it will never compare at all. Well I’ll step off my soapbox now. 
I’m always looking for comments and requests. If you have a request for any recipe, or any comments, feel free to post them on here or email me at bob.sheets@yahoo.com.
Recipes for this week will be:
Crab bisque
Maryland Style Crab Cakes