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.
Chances are you’ve eaten imitation crab meat, even if you didn’t realize it. This uncanny crab imposter is a staple in California rolls, seafood salads, and many other products. But what exactly is this mystery meat? How is it made to look and taste so similar to real crab?
This in-depth guide will uncover all the secrets of imitation crab’s origins and production. You’ll learn what fish goes into it, how it’s crafted to resemble crab legs, and its journey from the ocean to your sushi plate. After reading this, you’ll be an expert on all things faux crab.
What is Imitation Crab Meat Made Of?
Imitation crab is made from a fish paste called surimi. To make surimi, white fish filets are minced and pulverized to form a doughy paste. The most common types of white fish used are
- Alaskan Pollock
- Pacific Whiting (Hake)
- Blue Grenadier
These mild white fish provide an ideal blank canvas for imitation seafood processing.
Additional ingredients like sugar, starch, egg whites, salt, and natural and artificial flavors are mixed into the fish paste to enhance the texture and taste. Coloring agents like beet juice or paprika give it that signature orangey hue.
Surimi originated in Japan in the 12th century as a way to preserve fish Today it serves as the base for all imitation crab and seafood products.
How is Surimi Transformed into Imitation Crab?
Once the surimi paste is complete, it heads to commercial food processing facilities for its faux crab transformation. Here are the key steps to turn this fish mash into a convincing crab replica:
Washing
The surimi goes through extensive washing cycles to remove fat, odors, and unwanted flavors from the minced fish. This helps improve the quality and shelf-life.
Regular Refrigeration
The surimi paste must be kept chilled at all times to prevent spoilage of the raw seafood.
Blending
More additives like sugar, egg whites, and wheat gluten are mixed in to give the desired sweetness, texture and sticky bind.
Kneading
The surimi is kneaded thoroughly to distribute ingredients evenly. Meticulous kneading results in a smooth, consistent final product.
Molding
The crab-like color and shape come next. The paste is squirted into plastic molds and cooked. Sometimes it is wrapped around a bamboo skewer first to recreate crab legs.
Cooking
The molded surimi paste needs to be cooked thoroughly to firm it up and kill any bacteria. It is steamed, boiled or baked using precise time and temperature control.
Cooling
Once cooked, the imitation crab is cooled quickly and refrigerated to prevent spoilage. Proper cooling preserves the right consistency.
Packaging
Finally, the fabricated crab legs and shreds are packaged and labeled as “imitation crab.” Now the imitation seafood is ready for consumers to enjoy!
How is Imitation Crab Meat Different From Real Crab?
Given the totally different raw ingredients, you may be wondering how close imitation crab really gets to the real thing. Here’s a look at some of the key differences between the two:
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Price – Imitation crab is far cheaper, priced at $2-4 per pound versus $10-15 per pound for real crab.
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Nutrition – Real crab has three times the protein content and is higher in nutrients like selenium, zinc and magnesium.
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Taste – The flavor of imitation crab is remarkably similar thanks to seasoning, though some detect a fishy undertone.
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Texture – The meat of real crab tends to be more tender and naturally flaky when picked.
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Origin – Imitation crab comes from fish surimi while real crab comes directly from crabs.
So while imitation and real crab have their distinctions, the fabricated surimi gets surprisingly close in taste and appearance.
How to Tell if Your Crab is Real or Imitation
If you find yourself questioning whether you’re eating true crab or a fishy fraud, here are some tips for distinguishing between the two:
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Check the Label – Labels that say “imitation crab,” “krab,” “seafood blend” or “crab-flavored” contain surimi-based faux crab.
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Look at Ingredients – Real crab contains only crab meat and maybe some preservatives. Imitation crab has a long list of ingredients including fillers, additives and colorings.
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Assess Price – If the crab product is surprisingly cheap, it’s likely imitation. Real crab commands premium prices.
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Taste Test – Side-by-side, real crab has a sweeter, richer flavor while imitation can have a fishy aftertaste.
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Examine Texture – Imitation crab shreds tend to be overly soft. Real picked crab has fibers and flakes.
With a bit of detective work, you can easily deduce whether your crab legs are real or fake.
How to Use Imitation Crab Meat
Because it’s pre-cooked, imitation crab can be used in any recipe that calls for real crab without the hefty price tag. Here are some favorite ways to enjoy this seafood imposter:
- California rolls and sushi
- Crab salad with mayo
- Crab dip with cream cheese
- Crab rangoon
- Seafood pasta salad
- Crab cakes
- Gumbo and jambalaya
- Stir fries
- Toppings for fish tacos or ceviche
You don’t have to sacrifice great flavor to reap the budget benefits of imitation crab. Embrace it as a wallet-friendly way to put crab-like creations on the menu.
The Bottom Line on Imitation Crab
While it originated as a fish byproduct, imitation crab has transformed into a widely popular replacement for costly real crab. Thanks to clever manufacturing techniques like molding, mixing, kneading and steaming, flavorful faux crab emerges from unassuming fish surimi.
It provides a convincingly similar taste, texture and appearance to real crab for a fraction of the price. Just be aware of its true fishy origins when purchasing crab products.
So next time you dig into a California roll, crab rangoon or seafood salad, you’ll be clued in on the secret origins of the imitation crab inside. Enjoy it for the fishy imposter that it is!
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Surimi is used in a number of faux seafood types
Surimi is ubiquitous and sneaky, as it turns out. It goes beyond just being the base for the faux crab on Subways crab sandwich. The versatility of surimi has been tasted for yourself if you’ve ever eaten crunchy fish sticks or fish patties at your favorite lunch spot. And imitation lobster shouldnt be forgotten, either. As you can see, it’s because surimi was changed to look and taste like a crustacean other than crab. Advertisement.
In Japan, it’s pretty much everywhere. You can find it in kamoboko (hot pink and white fish cakes), hanpen (fish squares), and chikuwa (fish products in the shape of tubes). Surimi, which is often made from pollock and is used to make fake crab meat, can also sometimes be made from sardines. Foodies may find this interesting. Its additionally worth mentioning that not all surimi comes from processed fish parts. Surimi just means “ground meat” in Japanese. So, when you walk down the grocery store aisle, you might also see foods made from chicken surimi and other ground meat.
How is imitation crab made?
The fish parts that are turned into surimi that are used to make imitation crab have to go through a long process before they can become the fake crab that fans love so much. The fish first gets shredded up or mashed up into a paste. The mixture is heated up, and the paste is eventually shaped into something that looks like crab leg meat. To keep all of this pulled together, the manufacturer introduces binding agents. Sugar, egg whites, vegetables, or starch may be called upon to do the trick. Without the food coloring to make it a bright orange or red crab, it would just look like fish cakes without the crunchy top. Monosodium glutamate also gets tossed in on occasion. What makes it look like shellfish when you buy it in a store is the way the colors and shapes are packed together. Advertisement.
If all of this processing makes faux crab and the surimi it comes from sound a lot like the ballpark franks you so love, you arent off the mark. Surimi processing has earned it the nickname the “hot dog of the sea,” per Alaska Public Media. Its a fitting nickname given that Tyre Lanier, a food scientist at North Carolina State University and purveyor of surimi in the U.S., learned to appreciate the flexibility of surimi as a base for faux crabby cakes when he tried to make actual hot dogs from fish parts.
Amazing! How Imitation crab is made – Food Factory
FAQ
What is imitation crab meat made out of?
Is imitation crab meat healthy?
What fish is in imitation crab?
What is surimi made of?
What is imitation crab?
Contrary to popular belief, imitation crab is actually made with real fish meat — generally not crab meat though. It’s usually made from surimi, or white fish flesh that has been deboned and minced into a paste, which is then mixed with other ingredients including both natural and artificial flavors, starch, sugar, and sodium.
What is in imitation crab meat?
Imitation crab meat’s contents vary from product to product. The main substance in imitation crab is minced fish flesh, or surimi. Manufacturers most often use pollock, a type of white fish, in the production of surimi. However, they may include other types of white fish. Other common ingredients in imitation crab include:
Is imitation crab a real food product?
Imitation crab is not a completely artificial food product. Imitation crab is predominately made from surimi, a fish-based paste that was first created by Japanese chefs during the 12th century. At this time, excess surimi was made by salting and grinding up excess fish to preserve it.
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.