If a California roll doesn't contain real crab meat, then what might there be a form of in it's place?
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California roll A California roll or California maki is a "makizushi" sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll ("uramaki") is sprinkled with toasted sesame seeds, "tobiko" or "masago" (capelin roe).
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Crab stick Crab sticks, krab sticks, imitation crab meat or seafood sticks are a form of kamaboko, a processed seafood made of starch and finely pulverized white fish (surimi), shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.
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Cheese dream The cheese dream is an open faced version of the American grilled cheese sandwich made with bread, cheese, and butter, as well as other ingredients. It can be cooked in a pan or skillet on the stove top, under a broiler, or using a pan in the oven. In its simplest form, it consists of a slice of bread, topped with American cheese and broiled until the cheese puffs up and browns. Variants include the addition of ingredients such as bacon, tomato, pineapple, and eggs.
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Pork chop bun A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macanese specialty. The bun (piggy bun) is extremely crisp outside and very soft inside. A fried pork chop is filled into the bun horizontally. Macau pork chop buns are made to order. It has been described as "the Macanese version of a hamburger."
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Divinity (confectionery) Divinity is a nougat-like confection made with egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added. Replacing the sugar with brown sugar results in a related confection called "sea foam".
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Castagnola's Castagnola's is a historical restaurant in San Francisco, California, in the city’s Fisherman’s Wharf at 286 Jefferson Street. The restaurant is famous for its crab cocktail. It is the oldest restaurant on the Wharf.
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Kaiser roll The Kaiser roll (German: "Kaisersemmel" ), also called a Vienna roll ("Wiener Kaisersemmel"; as made by hand also: "Handsemmel", Slovene: "kajzerca") or a hard roll, is a typically crusty round bread roll, originally from Austria. It is made from white flour, yeast, malt, water and salt, with the top side usually divided in a symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outwards or folded in a series of overlapping lobes resembling a crown. The crisp "Kaisersemmel" is a traditional Austrian food officially approved by the Federal Ministry of Agriculture.
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Bread roll A roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread.
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Ceviche Ceviche (] ) is a seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with "ají" or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
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Fake food Fake food or food samples are a model or replica of a food item made from plastic, wax, resin or similar material. These models are commonly used in restaurant street displays in Japan to represent the dishes available inside.
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Chili dog Chili dog is the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.
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Conpoy Conpoy or dried scallop is a type of Cantonese dried seafood product made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc .
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Hamloaf Hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. In Pennsylvania, hamloaf is sometimes served with a sauce consisting of vinegar, mustard, and brown sugar. Eggs, milk, often evaporated, and some type of filling ingredient, bread or cracker crumbs, are used to create the loaf form.
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Meat on the bone Meat on the bone, also called bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted. The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, and to fish. Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation.
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Carcinisation In evolutionary biology, carcinisation (or carcinization) is a hypothesised process whereby a crustacean evolves into a crab-like form from a non-crab-like form. The term was introduced by L. A. Borradaile, who described it as "one of the many attempts of Nature to evolve a crab".
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Kimchi fried rice Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥 ) is a variety of "bokkeum-bap" ("fried rice"), a popular dish in Korea. "Kimchi fried rice" is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.
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Lemper Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish or "abon" (meat floss). The specific "lemper" filled with seasoned shredded chicken is called lemper ayam (lit: chicken "lemper"). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. "Lemper" are most often seen as snacks, but may sometimes be served as appetizers as well. "Lemper" usually have an elongated shape, similar to "lontong".
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Clams oreganata Clams Oreganata is an Italian American seafood dish served most commonly as an appetizer. The dish consists of a number of clams (usually six or twelve) that are topped with bread crumbs (usually moistened with olive oil or butter), oregano and sometimes other ingredients, and baked. Lemons are often included so that the orderer may squeeze the lemon juice onto the clams. The name comes from the addition of oregano to the bread crumbs
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Bánh cáy Bánh cáy is a variety of "bánh" made in the Thái Bình Province of northern Vietnam. It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard. The mixture is roasted and ground, then put into a square box. It resembles the eggs of the "còn cây",a small crab in northern Vietnam which lives in rivers and rice paddies, from which this "bánh" derives its name. "Bánh cáy" is traditionally served with tea.
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Bear claw (pastry) A bear claw is a sweet, yeast-raised pastry, similar to a Danish, originating in the United States during the mid-1920s. A bear claw is usually filled with almond paste, and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. As the dough rises, the sections separate, evoking the shape of a bear's toes.
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Crab ice cream Crab ice cream is a flavour of ice cream with crab. Invented by the Japanese and known to them as "Kani aisu", it is described as having a sweet taste. It is offered in some food establishments, particularly ice cream parlours, such as Heston Blumenthal's The Fat Duck restaurant, and the Venezuelan Coromoto, which offers the largest number of ice cream flavours in the world.
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Tocino Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines. In Caribbean countries, meanwhile, such as Puerto Rico and Cuba, "tocino" is made from pork fatback (equivalent to the slab bacon cut in the United States) and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine.