{"id":1741,"date":"2014-09-20T17:39:36","date_gmt":"2014-09-21T00:39:36","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1741"},"modified":"2019-02-11T08:14:37","modified_gmt":"2019-02-11T15:14:37","slug":"seafood-and-crab","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/seafood-and-crab\/","title":{"rendered":"Seafood and Crab"},"content":{"rendered":"

\"Seafood<\/a><\/h3>\n

Seafood and Crab Everything!<\/h2>\n

If you don’t know or haven’t realized by now, Seafood and Crab can go with just about anything.  You can find it in Sushi, Cold Noodle Salads, Cheese Dips for chips or crackers and Sub Sandwich’s like the photo I’ve got here in this article.  The list goes on and on.  Of course it isn’t real Crab Meat though either.  It’s made from imitation crab which consists of mostly Alaskan Pollock, egg whites and red food coloring.  I guess the Pollock is what classifies it as “Seafood” even though there isn’t any real crab.  But the recipe for Seafood and Crab is not so confusing and serves as the basic front line for dozens of other recipes to boot.  Here I make a real basic sub sandwich that would normally have Tomatoes, Banana Peppers and olives on it as well if I were using a bigger loaf.  But I use the basics just to show you how you can still get your fix by just using a few ingredients.<\/p>\n