Crab dip, sometimes referred to as Maryland crab dip, is a thick, creamy dip that is typically prepared from cream cheese and lump crab meat.
 Other primary ingredients such as mayonnaise may be used.
 Various types of crab preparations, species and superfamilies are used, as are a variety of added ingredients.
 It is typically served hot, although cold versions also exist.
 Hot versions are typically baked or broiled.
 It is sometimes served as an appetizer.
 Accompaniments may include crackers and various breads.
 Some U.S. restaurants offer crab dip, commercially produced varieties exist, and some stadiums offer it as a part of their concessions.
Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine.
 The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added.
 It is most likely of southern Chinese origin.
Deviled crab (croqueta de jaiba in Spanish) is a crab meat croquette.
 The crab meat is slowly sauteed with seasonings, breaded (traditionally with stale Cuban bread), rolled into the approximate shape of a rugby football or a small potato, and deep fried.
This is a list of crab dishes.
 Crabs live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws.
 Crab meat is the meat found within a crab.
 It is used in many cuisines across the world.
Crab sticks, krab sticks, imitation crab meat or seafood sticks are a form of kamaboko, a processed seafood made of starch and finely pulverized white fish (surimi), shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.
Portunus haanii (swimming crab, red swimming crab, red swimmer crab, or warty swimming crab) is a species of crab.
 It is a source of commercial crab meat in Vietnam and China.
West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today.
 West Indies Salad has been claimed as being created by the restaurateur Bill Bayley, the owner of Bayley's Restaurant south of Mobile on Dauphin Island Parkway, in 1947.
 There are variations of the recipe, but the ingredients should always include lump blue crab meat, diced sweet white onions, garlic, lemon juice, cider vinegar, salt, pepper, and vegetable oil (traditionally Wesson oil).
 There are recipes in the cookbook of the Junior League of Mobile (first published in the 1964 version of this cookbook) and the recently in the Times Picayune of New Orleans.
 The dish is offered in many restaurants in the Mobile Bay area.
A California roll or California maki is a "makizushi" sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado.
 Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll ("uramaki") is sprinkled with toasted sesame seeds, "tobiko" or "masago" (capelin roe).
Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, crab meat or imitation crab meat, scallions, and/or garlic and onion.
 These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep-fried in vegetable oil.
 The dish can also be baked.
Eggs Neptune is a layered breakfast or brunch dish consisting of a split English muffin, crab meat, poached eggs, and hollandaise sauce.
 It is a variation of Eggs Benedict with crab meat replacing Canadian bacon.

Question: If a California roll doesn't contain real crab meat, then what might there be a form of in it's place?
Answer: kamaboko