Please read my original post. I was asked for recipes that were designed around surimi, as opposed to recipes that suggest surimi as a substitution. I’m well aware that surimi isn’t crab (or lobster, or any other crustacean), and doesn’t taste like it.
I’m a bit curious, though Charlie. If you keep kosher and don’t consume crab, how do you know if surimi does or doesn’t taste like crab? Have you only recently begun to keep kosher? I’ve heard that people who weren’t raised in kosher households have a difficult time with it as it’s quite complicated and goes way beyond not eating pork or crustaceans and not mixing meat and dairy (as I’m sure you’re aware). Both my mother and father were raised in strict kosher homes (although Dad’s mom did keep a third set of dishes and pans for treyf, as Grandpa liked rare steak!
As I said in my original post, I tasted a sushi roll made with surimi and found it to be quite good. I never said it tasted like crab, though, which is why I was asking if there were any recipes specifically designed for surimi as a “star ingredient.”