Crab placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding varying amounts of binders, such as egg white, cracker meal, mayonnaise or mustard, creating a crab cake. Crabs can also be made into a bisque, a global dish of French origin which in its authentic form includes in the broth the pulverized shells of the shellfish from which it is made. Imitation crab, also called Surimi, is made from minced fish meat that is crafted and colored to resemble crab meat. While it is sometimes disdained among some elements of the culinary
Common minke whale this mistake during Foyn's whaling operations in the Varanger Fjord between 1868 and 1885." It has formerly been known as the little piked whale, the lesser or least rorqual, and the sharp-headed finner. American whalemen in the 19th century simply thought of them as "young finbacks" or a "Finback's calf", apparently under the impression that they were juveniles of their larger relative, the fin whale. They were also called zwergwal (German: "dwarf whale") or vågehval (Norwegian: "bay whale"). In Japan they are called koiwashi-kujira ("little sardine whale") or minku-kujira ("minke whale"). In Greenland they are known by the Danish name