B4*Lancast«r Farming, Saturday, May 27,1989
Surimi seafood microwaves
quickly. No, surimi seafood is not
a new breed of fish. You may
know it as imitation crab meat or
lobster tail. Su'rimi seafood is
already cooked and usually fro
zen, so microwaving is only for
heating and thawing.
Surimi seafood is made from
Alaskan or Northern Pacific pol
lock, a mild white-fleshed fish.
The word “surimi” is derived from
the Japanese term for restructured
food. Surimi is prepared under
strict control at sea or on shore.
Fillets of fresh-caught fish are
minced, washed and strained to
make a concentrated fish paste.
Small amounts of salt, sugar, and/
or sorbitol are added to stabilize
the protein. The paste is then fro
zen and transported to a process
ing plant where it’s made into the
finished seafood. Binders, such as
starch or egg whites, are added.
Real shellfish, shellfish extract, or
artificial shellfish flavoring is
added to make it taste like shell
fish. Then it is formed into the
shape, texture and color of shell
fish, or into flakes or chunks.
Surimi seafood comes in stick
or “leg” (as in crab leg) form, lob
ster tail shape, chunks, or flakes.
Surimi is lower on fat and choles-
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terol (and price) than real crab or
lobster. It is higher in sodium. A
4-ounce serving may contain as
much as 1,100 milligrams of
sodium. (Read package labels ~
brands vary.)
Some brands come with micro
wave thawing directions. I’ve
experimented and found that
package directions are often for
too much defrosting time. To be
safe - at least the first time -
microwave a minute less than
directed on package. About 3 to 4
minutes on Medium Low or
Defrost (30 percent power, about
200 watts) is enough for 8 ounces.
Package directions usually just
give a thawing time. But jt’s a
good idea to turn the package over
or separate pieces towards end of
thawing time.
When properly thawed, surimi
should still be icy cold. Too much
thawing recooks and toughens this
delicate seafood.
Thawing directions are
included with each of today’s
recipes. Again, be cautious on
timing,-- timing depends on your
microwave’s wattage and cooking
pattern and on your freezer’s
temperature. If your microwave
has Autpmatic Defrost by Weight
Setting, program in slightly less
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than actual surimi weight
Since surimi seafood is already
cooked, it can be thawed and used
for salads. Drain it on paper tow
els before using.
If a microwave recipe calls for
cooked crab or lobster, surimi sea
food can be substituted. There is
no difference in microwaving time
or technique. Heat pieces, chunks
or flakes, covered, on High and
stir often. Or double time and heat
on Medium (50 percent power,
325-350 watts) then less stirring
is needed. Heat whole pieces, like
crab legs or lobster tail, covered,
on Medium for even cooking.
For safety, cook or eat surimi
right after thawing and do not
refreeze any thawed portions. If
used for salads which won’t be
eaten right away, thaw surimi
overnight in the refrigerator,
rather than by microwaves.
Try surimi seafood in your
favorite microwave recipes or in
Speedy and Elegant Seafood on
Asparagus (below). I’ve also
included my favorite way to
microwave surimi lobster tails.
Both recipes are easy to prepare
and are ready for eating in
minutes. Serve the first with, or
on, toasted English muffins. Serve
the second with a micro-baked
potato (microwave it first, then
wrap in foil or cover tightly while
cooking surimi) and a tossed
salad.
Seafood on Asparagus
1 tablespoon margarine or
butter
Vi teaspoon dill weed
'/• teaspoon white pepper
1 package (8 ounces) surimi
seafood (imitation crab meat)
“legs” or chunks
1 cup low-calorie sour cream
About 12 asparagus spears,
cooked and drained
November 1988
Robert Vanderhoff
September 1988
M. Taylor
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To thaw surimi seafood “legs”
or chunks: Follow package direc
tions, allowing 1 minute less than
recommended and turning over
and rotating package halfway
through thawing time. If no direc
tions are given, remove surimi to
microwave-safe plate; arrange in
dougnut shape and cover with
waxed paper. Microwave on
Medium Low or Defrost (30 per
cent power, about 200 watts) 1
minute. Let rest 2 minutes. Con
tinue alternating microwave and
rest times until surimi is almost
thawed. Pieces should be flexible,
but still feel icy cold. (Total
microwave time is about 3 to 4
minutes.)
Cut sticks into' 'A -inch-thick
pieces; set aside.
Melt margarine in microwave
safe 1-quart casserole by micro
waving (High) about 30 seconds.
Stir in dill weed and pepper. Gent
ly stir in surimi seafood. Cover
with lid or waxed paper. Micro
wave (High) 2 to 3 minutes, stir
ring after 1 minute. Stir in sour
cream; re-cover and microwave
(High) 2 to 3 minutes or until hot
Pour over hot drained asparagus
on individual plates or serving
platter. Makes 2 to 3 servings.
Each serving - 'A of recipe; 194
calories. 13g protein, 9g fat, 16g
carbohydrate, S5B-879mg sodium,
36mg cholesterol.
Surimi Lobster Tails
in Lemon Butter Sauce
1 package (8 ounces) surimi
seafood lobster tails
2 tablespoons lemon juice
1 tablespoon butter
Vi teaspoon onion powder
Vi teaspoon white pepper
Chopped fresh parsley
To thaw surimi lobster tails:
Follow package directions, allow
ing 1 minute less than package
recommends and turning over and
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rotating halfway through thawing
time. If no directions are given,
remove surimi to microwave-safe
plate; arrange in doughnut shape
and cover with waxed paper.
Microwave on Medium Low or
Defrost (30 percent power, about
200 witts) for 2 minutes. Let rest
2 minutes. Continue microwaving
(Medium Low) 2 more minutes.
Let stand until thawed. Pieces
should be flexible, but still feel icy
cold.
Place lemon juice, butter, onion
powder and white pepper in
microwave-safe pie plate. Micro
wave (High) 1 minute or until but
ter melts. Stir well. Add surimi
lobster tails, turning to coat both
sides with butter mixture. Cover
with waxed paper. Microwave on
Medium (SO percent power, about
325-350 watts) I'/i minutes;
rotate dish and continue micro
waving (Medium) 1 to l'/i
minutes more or until surimi feels
hot. Let stand 2 minutes. Sprinkle
with chopped parsley. Makes 2
servings.
Each serving; 164 calories, 14g
protein, 6g fat, 14g carbohydrate,
950-1,183 mg sodium, 31mg
cholesterol.
Questions for Joyce?
Do you have a question about
microwave cooking? Send it to
Microwave Minutes, % Extra
Newspaper Features, P.O. Box
6118, Rochester, MN 55903.
Please include a self-addressed,
stamped, business-size envelope.
Recipes in this column are
tested in 600- and 650-watt micro
wave ovens. With an oven of dif
ferent wattage output, timings
may need slight adjustment.
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of
"Microwave Family Favorites"
and editor of "A Batch of Ideas"
newsletter.