Seafood on the Street
Are you a fan of California rolls? Who isn’t right? Ever wonder what that imitation crab you’re eating is? I did, and it just so happened that Ham on the Street, the informative cooking show on the Food Network, was having a seafood episode. George Duran, the host and chef, is pretty entertaining (in a cheesy sorta way) but he’s also really informative and he appears to genuinely enjoy what he does and he knows what he’s talking about (he attended culinary school in France and even had a cooking show over there.)
In this episode he prepares a few dishes that look pretty simple to make (you can find those below) but to answer the question at hand we turn to Wikipedia…
Crab sticks is a type of processed sea food made of surimi, or finely pulverized white fish flesh, that has been shaped and cured to vaguely resemble snow crab legs. The primary ingredient in most crab stick is Alaska pollock from the North Pacific. The individual pieces are usually colored red or yellowish red, and rectangular-oblong in shape, and small strings of the crab sticks can be neatly pulled and torn out in a similar manner to string cheese. The smell of crab sticks is similar to sea-food product and the taste is sweet, salty, and highly umami. Crab stick is cooked in its curing process and can be eaten directly from the package.
So it’s actually fish that’s been pulverized and turned into a paste which is then cooked. I honestly had no idea. But besides California rolls, what can you do with it? Well give George’s recipe for spicy crab salad a try.
SPICY SEAFOOD SALAD
- 10 imitation crab sticks
- 1/2 pound cooked shrimp, chopped
- 3 scallions, chopped
- 1/2 cup mayonnaise
- 3 tablespoons tobiko (those little orange fish eggs found on sushi rolls)
- 1/2 lemon, juiced
- 1 tablespoon sriracha hot chili sauce, or other hot sauce
- Kosher salt
- Finely chopped chives, for garnish
- Thaw the crab sticks according to package directions.
- Pull the crab sticks into strands and put them into a large bowl.
- Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce.
- Mix well then taste and adjust the seasoning with salt.
- Serve in chilled martini glasses garnished with more tobiko and chives.
George makes this on the show and the people on the street appear to love it. The secret is shredding it into strands.
But he doesn’t stop there. Here are some other delicious looking recipes he whips up that literally takes just a few ingredients and less than an hour to cook.
CLASSIC FRENCH MUSSELS
- 3 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 pounds mussels, cleaned
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 bunch fresh parsley, chopped
- Kosher salt
- Crusty bread, to serve
- Heat the olive oil in a large pot over medium-high heat.
- Add the shallots and garlic and cook until softened, about 5 minutes.
- Add the mussels, wine, cream, butter, and parsley and season well with salt.
- Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
- Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
ROCK SHRIMP BURGERS WITH WASABI MAYO
- 1 cup mayonnaise
- 1/4 cup prepared wasabi (available in the Asian section of your supermarket)
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Pinch salt
Rock Shrimp Burgers:
- 1 pound rock shrimp
- 1 egg
- 1/4 cup finely chopped parsley leaves
- 1/2 cup panko bread crumbs
- Kosher salt
- Freshly ground black pepper
- Hamburger buns, for serving
- Tomato slices, or cherry tomato slices, for mini-burgers, for serving
- Heat your grill.
- For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
- For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
- To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
- For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.
All these recipes are from the Food Network. To see Ham on the Street for yourself, check your local listings for times and tune your TV to the Food Network. Replays are on throughout the week.