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Trans-Ocean Crab Classic // Gluten Free Imitation Crab & More!

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Until last week, I had no idea that there was a gluten free imitation crab product that existed. I haven’t had a California roll in over 6 years, and I was beyond thrilled when I learned that Trans-Ocean makes gluten free imitation crab. So now I can make my own California rolls at home!  

Trans-Ocean has been making surimi seafood (imitation crab meat) in Bellingham, WA since 1985. For most of those years, they have used wheat-containing ingredients in many products. But a few years ago, they became aware that some people were buying only their Crab Classic Chunk Style and Lobster Classic products because they were made without wheat ingredients and thus, satisfied their gluten-free diet needs. After speaking with people who suffer from celiac disease and non-celiac gluten sensitivity, they made a change to their wheat-containing products. 

Effective Fall 2014, their production plant became a dedicated, 100% gluten-free facility and all of their products are now gluten-free! You’ll find a gluten-free banner on all packaging. Be assured, products have the same delicious flavor and high quality that has made them America’s #1 brand of surimi seafood.

Trans-Ocean offers a variety of gluten free imitation crab and seafood products: 

  • Crab Classic Flake
  • Crab Classic Chunk
  • Crab Classic Leg
  • Crab Classic Shred
  • Crab Supreme
  • Lobster Classic
  • Shrimp
  • Scallops
  • Smoked Salmon 

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Crab Avocado Cucumber Stack

Crab Classic is made from a mix of wild and sustainable Alaska Pollock, certified by the Marine Stewardship Council as a responsibly harvested seafood, and king crab meat. Fully cooked and ready-to-eat, Crab Classic is perfect for quick and easy salads, appetizers, hot dishes and more. After trying a few of the different styles of Crab Classic, I have to say that I am a fan!  The crab tasted good, not too salty and not fake at all. I’ve been experimenting in the kitchen and I’ve made Jeremy eat quite a few crab dishes this week! One of my favorites is below!

 

 

Crab Avocado Cucumber Stacks
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Ingredients
  1. 1 pkg (8 oz) Crab Classic, Chunk Style
  2. 1 avocado, firm but ripe, diced
  3. 1 cucumber, diced
  4. juice of one lemon
  5. 1 green onion, finely chopped
  6. salt and pepper to taste
Instructions
  1. In a bowl, combine the avocado, lemon juice, green onion, salt and pepper
  2. Place a 3-inch-wide round biscuit cutter in the center of an individual plate.
  3. Press 1/4 cup of the cucumbers in the bottom of the cutter using the back of a spoon.
  4. Next, stack the layer of avocado on top of the cucumbers.
  5. Lastly add the Crab Classic to the top layer.
  6. Top with green part of the scallions.
  7. Gently lift the cutters up and away from the plate to reveal the tower.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

 

We also tried the shrimp and made it with pasta and marinara sauce. Simple, yet delicious! 

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Trans-Ocean, is a strong supporter of sustainable fisheries management. As such, they have sought certification for the Trans-Ocean brand seafood products from the Marine Stewardship Council (MSC). Trans-Ocean has been at the forefront of promoting MSC as a mark of quality and environmental responsibility to the consumer market. In addition to supporting the long-term sustainability of the ocean’s resources, Trans-Ocean also extends great effort to minimize the environmental impacts of their processing operation.

You can find Trans-Ocean products at grocery stores nationwide

 

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

 

Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

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