Has that stuff ever made you wonder what it is when you bought a ready-made crab salad at the store or ordered a California roll or a plate of crab ragoon at a sushi restaurant? You may have also seen it on menus and for sale near the seafood counter at a market. For all you know, you may have eaten this food at a barbecue, an event, or in a dish.
Imitation crab are those white and orange-red sticks that look like string cheese. They don’t even have real crab meat in them.
Oh yes, what we all think of as fake crab is actually a square mold made from surimi, a seafood paste. This paste is usually made from a mix of white fish (usually Alaskan Pollock), starch, sugar, sodium, and both natural and artificial flavors. The surimi is made, shaped into molds, and orange dye is lightly painted on top to make them look like crabs (Southern Living).
Imitation crab meat, also known as surimi, has become a popular ingredient in dishes like California rolls, crab rangoon, and seafood salads. With its briny flavor, flaky texture, and vibrant reddish color, imitation crab bears an undeniable resemblance to real crab meat. But the big question is – does it actually taste like crab?
As a long-time fan of imitation crab, I set out to uncover the truth about how this fish-based product actually tastes. I spoke with chefs, analyzed the ingredients, and did multiple taste tests to determine if imitation crab lives up to its name. Here’s the real scoop on the controversial crab imposter.
Ingredients: Not Much Crab Going On
The predominant ingredient in imitation crab is fish, not crab. Surimi is made by pulverizing white fish like pollock or hake into a paste, then adding starch, egg white, salt, sugar, and crab flavoring. Only a tiny bit of real crab extract is used for flavor, not nearly enough to impact the taste.
So by ingredients alone, it’s clear that imitation crab gets its flavor primarily from fish, not from actual crab meat. The minuscule amount of crab extract adds a hint of brininess, but the mild white fish makes up the bulk of the flavor.
How Chefs Describe the Flavor Profile
Professional chefs with experienced palates describe subtle differences between real crab and imitation crab. While imitation crab has a pleasant seafood flavor, it lacks the true sweetness and richness of real crab meat.
Chef Michael Ferraro of Delicatessen in New York City explains, “Imitation crab tastes like fish with a crab-like aroma. It doesn’t have the natural crab sweetness. The fish taste overtakes it.”
Other chefs note that real crab has a clean, fresh flavor and moist texture, while the fish and fillers make imitation crab saltier and doughier. The consensus is that imitation crab provides an inexpensive alternative to real crab but doesn’t truly mimic the flavor.
My Taste Test Findings
To compare for myself I conducted a blind taste test of imitation crab and real crab meat. I tried them plain, in seafood salads and in sushi. Against my expectations, I was able to distinguish the imitation from the real quite easily.
The imitation crab had a less pronounced flavor overall. It was pleasantly briny but one-dimensional compared to the real crab. It also had a starchier, tougher mouthfeel while the real crab was silky and naturally sweet. The color and flake appearance were nearly identical, but the flavors were clearly distinct.
Imitation Crab Shines in Recipes
Though it lacks nuanced crab flavor, imitation crab has culinary strengths of its own. Its mild flavor adapts readily to a variety of dishes. The flaky texture also holds up well when cooked.
I found imitation crab delicious in recipes like seafood salad, crab rangoon, and crab cakes. The other ingredients mask its subtle shortcomings. A touch of Old Bay seasoning or lemon can brighten up its flavor. Overall imitation crab makes a terrific budget substitute for pricier real crab in cooked dishes.
Not All Brands Are Created Equal
I compared several popular brands of imitation crab and found noticeable differences. The cheaper ones like Gorton’s were firmly fish forward with only a faint crab aroma. But higher-end options like Trident had a closer resemblance to real crab, with a sweeter profile and softer texture.
Brands also vary in ingredients – some use only pollock while others blend in snow crab or king crab for flavor Read labels and experiment to find your favorite, Paying a little more yields better taste and quality,
Should You Feel Guilty for Liking Imitation Crab?
Some seafood fans feel imitation crab is inferior or pretend. But its efficiencies and affordability are undeniable perks. Surimi provides a tasty low-cost way to enjoy crab-like flavor and experience the joy of picking flaky meat. And unlike real crab, it’s sustainable and environmentally friendly.
Imitation crab has a place in the pantheon of seafood options. There’s no reason to feel guilty enjoying this fish-based product on its own merits. Just don’t expect it to taste exactly like the genuine article. Appreciate it for the unique flavor it adds to your favorite recipes and snacks.
How to Enjoy Imitation Crab
Once you embrace imitation crab for what it is – an inexpensive crab-flavored seafood item – the possibilities are endless! Here are some of my favorite ways to eat it:
- California roll sushi
- Crab Rangoon dippers with sweet chili sauce
- Hot crab dip with cream cheese, spices, and bread chunks
- Crab salad stuffed avocado halves
- Crab cakes with lemon aioli
- Cheesy crab stuffed mushrooms
- Cold crab salad sandwiches on croissants
And the list goes on! You don’t need access to fancy crab to make your favorite crab recipes. Imitation crab fills in admirably any time you’re seeking that craveable briny flavor on a budget.
The Imitation Crab Verdict
Imitation crab meat lives up to its name in appearance but comes up a bit short in flavor. Don’t expect it to taste exactly like fresh crab. But its mild fish and crab essence makes a versatile and affordable substitute. With the right recipes and seasonings, it provides an enjoyable crab-like experience for a fraction of the price.
So don’t feel guilty if you secretly love your California rolls, crab dips, or other recipes that use imitation crab. It’s got a flavor all its own. Embrace this fab fish-based imposter in your cooking! Just be honest when asking the sushi chef for imitation crab rather than real crab. Part of respecting the process means accurately naming the ingredients we love.
So What is Imitation Crab?
Some of you might be wondering why this food item exists when the real thing is swimming in the ocean waiting to be caught.
It all boils (no pun intended) down to economics.
In the 1970s in Japan, surimi was created as a cheaper alternative to real crab meat. The real crab meat costs a lot more and is hard for many people to find around the world. In China around the same time, the same ingredients were used to make “fish balls” that are used in traditional soup. Surimi isn’t just used to make fake crab; the basic recipe has been used to make other foods as well.
Eventually, the concept made its way to America, where imitation crab is found in many recipes. Today, millions upon millions of pounds of surimi are consumed yearly by Americans.
Cheaper isn’t always better
Of course, fake crab is a great alternative for people who can’t get fresh crab because they don’t have the money or access to it. But if you put fresh crab and fake crab next to each other in a taste test, the fresh crab will always win.
An 8-oz. bag of imitation crab runs anywhere from $3 to $10, and you get what you pay for.
Surimi is processed food and its contents can be a bit questionable. The white fish that is used to make fake crab is the same kind that you might find in frozen fish sticks. Some people with certain food allergies or sensitivities might not be able to eat fake crab meat because of the ingredients in it. On the other hand, they might be able to eat real crab meat.
There is a difference in texture, color, and taste between real crab and fake crab, even if some chefs say it tastes the same.
The culinary experts at Chow Hound chime in on the crab:
“Any chef, food lover, or other person with at least one working taste bud will tell you that fake crab tastes duller and saltier, and has a much denser and more rubbery texture. Real crab, on the other hand, is bright, fresh, naturally sweet, and flaky to the touch.” ”.
And cheaper sometimes means less nutritional density when it comes to food.
What Is Imitation Crab Meat Actually Made Of?
Does imitation crab meat taste like real crab?
Imitation crab meat has a similar flavor profile to real crab because of an additive called crab extract. Efforts to mimic the real thing extend beyond flavor, which is why the imposter is dyed red and resembles a similar texture of real cooked crab meat. If you love seafood, here are a few great fresh seafood recipes:
Is imitation crab a good substitute for crab meat?
“Yes,” says Silverstein. “Imitation crab tastes like crab and is a good substitute for crab meat. It is especially a tasty and healthy option for kids who may not like the taste of crab meat.”
Is real crab better than imitation crab?
On the other hand, real crab tends to be higher in sodium than imitation crab, though both make a big contribution toward the daily limit of 2,300 mg. Salt is often added to both real and imitation crab, though the amount varies by brand ( 5 ). Lastly, real crab is generally higher in omega-3 fatty acids than imitation crab.
Is imitation crab real?
But as its name suggests, imitation crab usually doesn’t contain any real crab, relying instead on a combination of fish and other ingredients to recreate some of the flavor and texture of crab meat. While it’s tempting to assume that any so-called “fake” food hails from the U.S., this time we’ve got the Japanese to thank for imitation crab.