Crab Mandoo
![imitation-crab-meat-flake[1]](http://recipepapa.com/wp-content/uploads/2009/11/imitation-crab-meat-flake1.jpg "imitation-crab-meat-flake[1]")
Imitation crab has nothing do with crab because it is actually made from Alaskan Pollack (also called Walleye Pollack, Snow Cod, or Whiting). In Asia, New Zealand Hoki, Gold Threadfin Bream and White Croaker are used to make imitation crab. Essentially imitation crab is fishcake made to to taste and feel like crab.
The process begins by skinning and boning the fish. The meat is broken down, rinced and the water is removed. What is left is a thick paste called surimi, translated in Japanese to mean minced fish. The Japanese developed the fish cake process over 800 years ago and in 1975 the first imitation crab was made. In 1983, American companies took the Japanese idea and started production of their own.
This dish should actually be called “fishcake” mandoo instead of crab mandoo but we all know crab sounds better.
Crab Mandoo
1 8-oz pkg. imitation crab legs
1 8-oz cream cheese
¼ cup mayonaise
1 Tbsp. green onions, chopped finely
1 tsp. Worcestershire sauce
1 pkg. mandoo wrappers a.k.a wonton wrappers
Cut crab pieces in half. In a small bowl, combine cream cheese, mayonaise, Worcestershire sauce, and onions; mix well. Place a piece of crab in the center of a mun doo wrapper. Put a teaspoonful of cream cheese mixture on crab. Moisten mun doo wrapper edge with a little water and press edges together to seal. Deep fry in medium-hot (375 degrees) oil until golden brown.
Mun doo may be prepared ahead of time and frozen. Deep fry while still frozen.
