Then you don’t buy fake crab, right? You’re sure you’ve never eaten it? Maybe, but to be honest, I doubt it. Although you may not have meant to, fake crab is so common that it’s likely that you’ve eaten some of it at some point, whether you were aware of it or not. It was probably in the crab rolls at the sushi place, the tasty crab rangoon in the store’s freezer section, and your friend’s seafood chowder recipe. Advertisement.
You might not be excited about the idea of eating fake crab, but it’s not as fake as you think. It’s not a full serving of king crab legs, but it is made from some pretty common fish. It has up to five times as much real crab extract as some versions, which makes it harder to tell the difference between real and fake. Not all fake crab has that much real crab extract, but most of the brands on the market do. Something has to give it its crabby flavor, after all.
Not only that, but its price is lower than real crab, which means that people who can’t afford real crab or just want to save a few bucks can still enjoy the taste of this popular crustacean without spending a lot of money. This article goes into great detail about fake crab, including how it’s made, the different names it has, and more. Advertisement.
Imitation crab meat, also known as surimi, has become a popular ingredient in seafood dishes and appetizers. Its tasty flavor and shredded texture closely mimics that of real crab meat. But unlike fresh crab that requires cooking, imitation crab meat comes pre-cooked and ready to eat right out of the package.
So do you need to cook imitation crab meat or can you enjoy it cold? The short answer is no, you don’t have to cook imitation crab meat. It can be used in recipes both hot and cold. But heating it does enhance the flavors and make it easier to incorporate into hot dishes.
What is Imitation Crab Meat?
Imitation crab meat is a seafood product made from mild white fish that has been minced and formed to resemble the flake and texture of real crab meat The fish meat, known as surimi, is washed repeatedly to remove fat and fish odor It is then blended with fillers like wheat or potato starch, egg whites, sugar, crab flavoring, and colorings like carmine dye to achieve the sweet taste and red hue of real crab.
While it contains a tiny bit of crab extract for flavor imitation crab is fish-based and contains no real crab meat. It provides the look taste, and shredded texture of crab at a fraction of the cost.
Imitation crab is sold fresh or frozen in a variety of forms like chunks, shreds sticks and flakes. Popular uses for imitation crab meat include
- California rolls, sushi
- Crab rangoon
- Crab cakes
- Seafood salads
- Dip
- Chowders
- Casseroles
Does Imitation Crab Meat Need Cooking?
One of the conveniences of imitation crab meat is that it comes fully cooked and ready to eat straight from the package. So heating or cooking it is optional, not required.
Imitation crab can be used cold in recipes like:
- Crab salad
- Lettuce wraps
- Sushi
- Dips and spreads
For hot dishes or to enhance flavor, you can quickly heat up imitation crab meat. Warming it releases more aroma and makes the textures and flavors pop. It also allows you to more easily mix imitation crab into casseroles, soups, and other hot recipes.
Here are some ways to heat up imitation crab meat:
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Sauté: Cook imitation crab meat chunks or sticks in a bit of oil or butter for 2-3 minutes over medium high heat.
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Steam: Place imitation crab meat pieces in a steamer basket and steam for 4-5 minutes until heated through.
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Boil: For flakes and shreds, briefly boil imitation crab in soups, chowders, or crab cakes.
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Bake: Bake imitation crab meat in casseroles, crab cakes, or quiches.
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Microwave: Microwave imitation crab pieces for 30-60 seconds until warm.
Only heat imitation crab meat until warm through. Avoid overcooking as it can become rubbery in texture.
Nutrition of Imitation Crab
While not as nutritious as real crab meat, imitation crab does provide some nutritional value. A 3 oz serving of imitation crab contains:
- 82 calories
- 0.4g fat
- 12.8g carbohydrates
- 6.5g protein
- 450mg sodium
It’s low in fat and calories while providing some protein. Imitation crab is higher in carbohydrates and lower in protein compared to real crab. It also contains less vitamins and minerals like selenium, zinc, copper, and vitamin B12.
Imitation crab is considered a highly processed food. It contains additives like MSG, carrageenan, and carmine food coloring. Individuals with certain food allergies or intolerances may need to avoid it.
Is Imitation Crab Meat Gluten Free?
Some imitation crab meat contains gluten from wheat or other gluten-containing starches used as binders. So products containing wheat, barley, rye or malt should be avoided on a strict gluten-free diet.
However, many brands make gluten-free varieties of imitation crab that use starches like potato or tapioca instead. Check ingredient labels and indications of “gluten-free” on packaging. For celiac disease or gluten sensitivity, be sure to buy brands confirmed as gluten-free.
Storing Imitation Crab Meat
Properly stored, imitation crab meat will last 1 week to 1 year depending on type:
- Fresh: Store fresh imitation crab meat tightly wrapped in the fridge for 5-7 days.
- Frozen: Frozen imitation crab meat, if kept frozen at 0°F, will last 10-12 months. Thaw overnight in the fridge before using.
- Canned: Unopened canned imitation crab meat has a 1 year shelf life from the date on the can. Refrigerate opened cans and use within 4-5 days.
Signs that imitation crab has gone bad include mold, sliminess, foul odors, or very unnatural neon red coloring. Discard imitation crab meat immediately if it has developed any signs of spoilage.
Enjoy imitation crab meat heated in your favorite recipes or chilled in cold seafood appetizers and salads. With its pre-cooked convenience, versatility, and affordability, imitation crab is here to stay as a popular ingredient in home kitchens and restaurants alike.
Frequently Asked Questions
What is imitation crab meat made of?
Imitation crab meat, or surimi, is made from minced white fish like pollock or cod that has been mixed with starch, egg white, sugar, crab flavoring, and dyes like carmine. No real crab is used.
Is imitation crab meat healthy?
It’s relatively low in calories and fat. But it is high in sodium and processed ingredients. Imitation crab provides less protein and nutrients compared to real crab. Those with allergies or on a gluten-free diet should check labels.
How long does imitation crab meat last?
Properly stored, fresh imitation crab meat lasts 5-7 days in the fridge. Frozen, it will keep for 10-12 months in the freezer at 0°F. Once opened, canned imitation crab will last 4-5 days in the refrigerator.
Can you eat imitation crab meat raw?
Yes, you can eat imitation crab meat straight out of the package without cooking. It comes pre-cooked so no heating or cooking is required. For best flavor and texture, lightly warm first.
Does imitation crab meat need to be refrigerated?
Fresh or thawed imitation crab meat must be kept refrigerated at 40°F or below and used within a week. Canned imitation crab also needs refrigeration after opening. For long term storage, keep imitation crab meat frozen.
Usually, imitation crab comes from Alaska pollock
Surimi is made from fish paste, and most of the time it’s pollock fish. But it’s not just pollock fish. Manufacturers might use Pacific whiting to make it too. Tilapia and cod also get tapped for the job on occasion. In China, carp morph into surimi. Even the fish that make up that popular kippered snack, sardines, have become surimi in Japan. This type of surimi often becomes fish balls instead of imitation crab. Although sardines dont have quite the fishy taste that, say, anchovies do, their taste is still decidedly fishy. For surimi to work, the fish used to make it needs to have a mild flavor so that it tastes like a crustacean and not a fish with scales. Advertisement.
The fish that become surimi typically come from fish farms. Many of them were used to make surimi because they aren’t as good for fish lovers as other kinds of fish when it comes to becoming a seafood dinner. Raising them is an economical way to use up fish that might not otherwise be eaten.
Hundreds of thousands of tons are made each year
Who knew that fish parts could turn into such a huge business? But at 200,000 tons a year in the U.S. alone (per Thrillist), the surimi that becomes your faux crab cake sandwich or crab dip qualifies as big business. Theres a bit of irony here, given the fact that people eat imitation crab to save a bit of money. The consumer saves big money by buying it instead of real crab. And the manufacturer makes big money: $6.8 billion in 2022, according to Yahoo! Finance, with another projected 2.9% growth projected from 2023 to 2030 for producing faux crab instead of the real stuff. Advertisement
The uptick in sales has to do with a greater demand for protein-based foods. Plenty of faux crab cakes and other surimi products have found popularity in the U. S. and Europe, with emerging markets in places like India. There seems to be growth in every area, from direct sales to retail sales, and in all sorts of industries, such as animal feed, drugs, and, of course, food. The industry as a whole is growing, which can only lead to more crab-based treats in the long run.