Is ALASKAN POLLOCK WITH CRAB MEAT STUFFING, CRAB MEAT STUFFING vegan?

pollock, imitation crabmeat [fish protein (pollock, whiting and/or arrowtooth flounder), water, wheat starch, sugar, egg whites, corn starch, sorbitol, contains 2% or less of: salt, modified food starch, natural and artificial flavors, soybean oil, sodium tripolyphosphate, tetrasodium pyrophosphate, paprika oleoresin, carmine, corn syrup, soy lecithin, color added], imitation liquid butter [liquid and hydrogenated soybean oil, contains less than 2% of salt, soy lecithin, natural & artificial flavor, beta carotene (color), tbhq and citric acid [to protect flavor], dimethylpolysiloxane (anti-foaming agent)], italian bread crumbs [bread crumbs (enriched flour [wheat flour, multed barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid], high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil [soybean and/or cottonseed and/or corn and/or canola], water, salt. contains 2% or less of the following: yeast, honey, molasses, sugar, wheat gluten, whey, soy flour, whole wheat flour, rye flour, corn flour, oat bran, cornmeal, rice flour, potato flour, butter, dough conditioners [mono & diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate], yeast nutrients [ammonium sulfate, calcium sulfate, monocalcium phosphate], vinegar, nonfat milk, buttermilk, lactic acid, calcium propionate and potassium sorbate [preservatives], sesame seeds, egg, sunflower seeds, oat flour, salt, dried parsley, spices, onion powder, garlic, natural flavors], italian cheese blend [parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), romano cheese (pasteurized sheeps milk, cheese cultures, salt, enzymes), asiago cheese (pasteurized cows milk, cheese cultures, salt, enzymes), powdered cellulose (to prevent caking)], parmesan cheese [pasteurized part-skim milk, cheese cultures, salt, enzymes, powdered cellulose (to prevent caking)], water, green onion, potassium sorbate (preservative).

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