This first batch was a bit of a fail because I walked away from the reducing cream and it boiled over, so I lost half a litre. It's a basic recipe, but so good when done right.
Imitation Crab (Surimi)
Boil the cream then simmer to reduce it.
De-Shell cooked mussells and chop.
Surimi is made up in layers that will fall apart into pasta like strips when you move a piece through your finger tips. I could have made smaller portions on both meat.
Simmer for a thickening.
Leave it to cool for an hour and reheat.
Season to taste, but the recipe calls for alot of salt and that's understandable because when you whip cream you add salt to make it whip better. Reducing it is essentially the same thing, but with heat applied.
I added butter because, let's face it, butter is a Maori mans medicine and you just have that on everything.
Had no dill for garnish so used dried basil, which was nice with the foccacia.
Thanks to The Browns for the recipe. I first had it back in 2009 and I had been looking for the recipe since. They so kindly graced me with it last night. They're awesome.
I think if I were to add anything, it would be pieces of a mild fish like cod or bass. Toss it in the final 2 minute boil and it's all good.
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