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.
Demystifying Imitation Crab: Understanding How This Fishy Imposter Gets Made
Chances are you’ve enjoyed some succulent imitation crab meat in your day – whether tucked into a California roll, piled atop a salad, or mixed into a creamy, crab-studded dip. This ubiquitous seafood product can be found across grocery store coolers and restaurant menus alike But have you ever wondered exactly how this uncanny crab clone gets made? What fishy alchemy is at play to create such a convincing crustacean copycat? Read on to discover the full process behind making imitation crab and understand how it transforms from fish fillet to faux crabstick.
Surimi – The Meat of the Matter
Imitation crab’s secret weapon for imitating crab so flawlessly is surimi. Surimi is a fish paste made from minced fish that provides the base “meat” for imitation crab. Making surimi involves pulverizing fish filets into a doughy paste that can then be shaped, flavored, and colored however desired.
Alaska pollock is by far the most popular fish used for surimi It’s a widely available white fish known for its mild flavor and flaky texture when cooked. Once harvested, the Alaska pollock is filleted and minced up to begin the surimi process.
From Fillet to Paste: Making Surimi
The initial surimi paste is made by grinding up fish filets into a wet slurry. The fish must first be thoroughly rinsed to remove fat and impurities. Then it’s pulverized to a mush using blades and ice water. Imagine tossing fish into a blender to get a sense of this pureeing step.
Once smooth, the surimi goes through an extensive refining and rinsing process. Repeated cycles of kneading, rinsing, straining, and centrifuging remove fish oils, odors, and remaining solids. Enzymes like transglutaminase are added to act as binders for when the paste will eventually be shaped.
The end result is a rubbery, pliable, concentrated fish protein paste. It has a neutral flavor and bouncy texture primed for being flavored and sculpted into imitation crab meat.
Prepping Surimi for Crab Duty
Before the surimi can start impersonating crab, a few more ingredients must be added to complete the illusion:
- Sugar – For sweetness
- Starch – To soak up moisture and bind
- Egg whites or soy proteins – For structure
- Artificial crab flavor – For that briny, seafood taste
- Red food coloring – For the iconic crab hue
These extra ingredients adjust the texture, structure, and most importantly, the flavor and color of the surimi. Now the fish paste convincingly mirrors the delicate crab meat it’s imitating.
Shaping Surimi into Imitation Crab
The surimi and additives blend together into a smooth batter, which gets pumped into stainless steel molds. The molds shape the surimi into the bite-sized chunks, shreds, or sticks needed to pass as crab.
Imitation crab sticks are made by forcing surimi through a tube to form long logs that are sliced into rounds. Smaller bits are made by pumping surimi into industrial-sized syringes to form blobs that get cut to size.
Whatever the shape, the surimi is almost unrecognizably crab-like after this final molding step. The imitation seafood is then packaged, labeled as “imitation crab”, and shipped off to markets and restaurants.
How Imitation Crab Stacks Up to Real Crab
Now that you know the intricate process behind making imitation crab, how does it compare to real crab meat? Here are the main differences:
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Price – Imitation crab is significantly cheaper than real crab.
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Ingredients – Real crab is 100% crab. Imitation crab contains many additives.
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Protein – Real crab has about 3 times the protein per serving.
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Nutrients – Crab contains more vitamins and minerals than imitation crab.
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Taste – When cooked, imitation crab tastes remarkably similar to real crab.
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Origin – Imitation crab was invented in Asia but took off more in the U.S.
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Sustainability – Crab fishing faces sustainability issues. Surimi uses plentiful fish.
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Uses – Both can be used in any recipe calling for crab.
The Takeaway
While imitation crab meat undergoes heavy processing and contains additives, its mild flavor and affordable price point keep it popular, especially in the United States. Surimi provides a genius shortcut to getting succulent, savory imitation seafood on the table without breaking the bank.
So next time you crack open a California roll or mix up a crab salad, you can appreciate the ingenious process that goes into crafting the humble imitation crab. It may start as pulverized fish filets, but clever processing transforms it into a fabulously flaky fusion of fish and faux crab.
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.
The proper name for it is surimi
Fish with a different name is called imitation crab, and it has been shown over time to taste just as good to seafood eaters as the real thing. It’s just a big ball of fish paste shaped into crab legs and colored pink to look like the shellfish it’s trying to imitate. In the seafood business, this is called “surimi.” It also looks a lot like real crab, which is pretty good for most people. Advertisement.
The process of turning surimi into imitation crab comes down to deboning it and washing it to remove bits of unwanted fat and other not-so-edibles before the manufacturer minces it into fish paste. As mentioned, the only actual crab in it typically comes from extract, which gives the faux crustacean its crabby flavor. It helps that the fish types that become surimi fish paste come with both a mild taste and smell, allowing them to better submerge themselves into their new role as the crab in your crab cakes.
Amazing! How Imitation crab is made – Food Factory
FAQ
How is imitation crab made of?
Is imitation crab meat healthy?
How do sushi restaurants make imitation crab?
How do you make imitation crab?
The surimi base is subsequently formed into imitation crab. This requires various steps. Firstly, the frozen, 22-pound blocks of surimi are warmed and sliced into flakes. These flakes are then mixed with a variety of other ingredients including starch and egg whites.
What is imitation crab made of?
Imitation crab is made from **surimi**, which is fish flesh that has been deboned, washed to remove fat and unwanted bits, and then minced into a paste.This paste is blended with other ingredients before
How do you make imitation crab dip?
It’s made with basic pantry ingredients. Mix in shredded imitation crab meat, mayonnaise, minced onions, celery, dill, salt, and pepper. Chill for an hour, and it’s ready to be served! This goes wonderfully with dinner rolls. You can even make it into a sandwich with lightly toasted white bread. 2. Hot Imitation Crab Dip
How do you make imitation crab sandwich?
It’s so easy to make, too, with simple ingredients! Add mayo, cream cheese, and your favorite spices and seasonings to imitation crab. Microwave for 1-2 minutes and get ready to dip into some creamy crab goodness. This also makes for a great sandwich filling!