Moussaka at room temperature. In the Arab countries it is usually eaten cold or hot depending on the country. The English name for moussaka has Arabic origin "musaqqa‘a" (), literally 'that which is fed liquid'. It was reborrowed from Greek "" () and from other Balkan languages, all of which borrowed the word from Ottoman. The word is first attested in English in 1862, written "mùzàkkà". Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.
Crab meat than the white color meat grades. It is often used in soups, where the strong taste comes through. The "Claw Fingers", also called "Cocktail Fingers", are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre. Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes, due to the labour-intensive process of extracting fresh crab meat, and is popularly used in American sushi (e.g. California roll). The flaky, red-edged faux crab often served in seafood salad or