egg whites, and crab flavoring. The combination of fish parts, carbs, and sugar are why nutrition isn't imitation crab's strongest quality. Despite containing no real crab and being less ...

To make imitation crab, the surimi is combined with binding agents like egg white, starch, vegetable oil, and/or sugar, then producers add orangish, reddish food coloring to complete the crab costume.

Remove the crab cakes from the oven and transfer to a large serving platter. For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil.

Herrine: The California roll we know today is commonly made of cucumber, imitation crab, and avocado. At chef Tojo's restaurant, he makes it with fresh Dungeness crab, avocado, spinach, and egg.

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.