I would never mock myself for eating mock crab. Often called imitation crab, kamaboko is its main ingredient, which can be processed seafood and starch colored to look like crab. It is widely available in supermarkets in the frozen food aisles and at the seafood counters. It stretches food budgets.

As most who have eaten imitation crab know, it is fairly flavorless, but mimics the texture of crab and is a good substitute, especially when hidden or enhanced by other ingredients, such as mayonnaise in a seafood salad or the spices of a sauce or dressing.

I'm not a big seafood lover, so when I recently had fresh steamed real crab legs at a popular crab shack restaurant chain on the beach, I realized it was the first time. For me, it was a revelation. It seemed to burst with freshness with each exceptionally moist bite and had a mild, but delectable flavor.

It was a special occasion and we splurged and ordered the bucket that also included lobster in the shell, which I have always loved. My surprise grew, because I liked the flavor and freshness of the crab much more than the lobster. I chided myself because for years whenever I saw crab listed in a restaurant dish, such as a shrimp and crab Louie salad, I had asked to only have shrimp.

Since real crab is not inexpensive, when I purchase it now, I look for ways to stretch smaller purchases with quick creative steps that only accent and not obscure its attributes, such as the innovative Louie-inspired dressing that follows. All ingredients are to taste. The crab is cooked.

LOUIE LOVER'S DRESSING

To traditional Louie dressing or homemade or store-bought Thousand Island dressing, add minced fresh dill, tarragon, red bell pepper and a dash of cayenne pepper. Consider changing up traditional iceberg lettuce in a Louie salad with arugula, which has a slightly peppery flavor. Serve dressing on the side.

OMELETS TO FLIP OVER

Include sauteed mushrooms, minced cooked broccoli and curry powder in your omelet. When off the stove, and just before serving, sprinkle real cooked crab meat atop the omelet.

THIS CRAB ROLL ROCKS

Like a traditional lobster roll, start with a very fresh or toasted hot dog bun, but don't mask the flavor of real cooked crab in a salad sandwich filling including gobs of mayonnaise. Instead, lightly paint the inside of the bun with homemade or store-bought aioli and fill it with real cooked crab that's been gently mixed with finely diced raw carrots and celery and dusted with paprika.

CLAMBAKE-INSPIRED SOUP

To homemade or store-bought cream of potato or cream of mushroom soup, add cooked halved new potatoes, cooked corn kernels, freshly ground black pepper and a dash of nutmeg. When pot is off the stove, sprinkle real cooked crab atop each serving.

AFTER-WORK GOURMET COOKBOOK SHELF

Have you been less than inspired when you've seen spaghetti squash substituting on a restaurant menu as a healthful alternative to pasta? If you've avoided such choices, you just might want to give them a try if you read Ali Maffucci's "Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals." The popular blogger filled a cookbook with her philosophy of turning 20 vegetables and fruits into meals that closely mimic comfort food originals. Zucchini it turns out is the real star imitating a pesto spaghetti, sweet potatoes are a hit regarding fried rice and plantains give a bonus slightly sweet flavor as the "tortillas" for huevos rancheros.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com