The seafood called “imitation crab,” “krab,” or “crab sticks,” is made from white fish and starch and shaped to look and taste like snow or spider crab meat. It was invented in 1974 by Sugiyo Co. of Japan under the name “kanimam” and is now consumed around the globe. You’ll find imitation crab most commonly used in sushi rolls and seafood salads.
There is a generally unfavorable reputation associated with imitation crab, and many consumers consider it fake meat. We’ll explore how imitation crab is made, how it compares to real crab, and its benefits and downsides.
Crab sticks, also known as kamaboko or surimi, are a popular snack and ingredient, especially in Asian cuisine. But what exactly are those bright orange sticks made of? Despite the name, crab sticks contain no real crab meat at all!
In this article, I’ll uncover the fascinating history and production process behind crab sticks. Read on to learn all about the origins, ingredients, and controversies around this fishy favorite.
A Brief History of Crab Sticks
The roots of crab sticks go back centuries in Japan. Fishermen originally developed the surimi technique as a way to preserve fish like pollock. The fish was minced and rinsed repeatedly to remove fat and odor. This created a concentrated fish protein that was then shaped into sticks.
This process produced a long-lasting, nutritious protein source. However, it wasn’t until 1973 that surimi took its now iconic crab stick shape. A Japanese seafood company called Sugiyo innovated the flakey krab kamaboko crab stick. By 1975, Osaki found a way to mass produce the sticks, kickstarting the global crab stick craze.
Today you can find various types of surimi-based snacks across Japan from fried and boiled to steamed. Outside Asia, the orange, crab-flavored stick remains the most popular globally.
Surimi’s Main Ingredients: Fish, Fillers, and Flavors
So if crab sticks don’t contain crab what do they have? The main ingredients in surimi are
- Fish protein
- Starch and egg whites
- Colorings
- Crab flavorings
Let’s break these down step-by-step
The base of most crab sticks is alaska pollock or other whitefish like hake. The fish is minced up into a paste and rinsed repeatedly to remove fat, odor, and taste. This leaves a concentrated fish protein that lacks flavor on its own.
To turn this paste into the final product, crab stick producers add fillers like starch and egg whites. This gives the surimi mixture an elastic, gummy texture when cooked.
Next comes the fun part – the colors and flavors! To achieve that iconic orange hue, crab sticks get a boost from dyes like carotene. Natural carotenes from veggies like carrots or synthetic versions are used.
Finally, while there’s no actual crab inside, the signature taste comes from added crab flavorings. These artificial flavors fool your tastebuds into thinking you’re eating crab meat!
Why Do People Love or Loathe Crab Sticks?
Crab sticks have an almost cult-like following, especially in Japan. Fans love the fun textures, mild fish taste, and nostalgic crab flavors.
However, many view surimi as an ultra-processed food laden with dyes and chemicals. Detractors claim the artificial flavors and colors make crab sticks unnatural and unhealthy.
Others take issue with calling it a “crab” stick when there’s no crab to be found! This naming leads to confusion about what consumers are actually eating.
From a sustainability standpoint, the Alaska pollock used is abundant and responsibly fished. However, some dislike using dyes and additives to mimic a more expensive ingredient like crab.
How to Enjoy Crab Sticks and Surimi
However you feel about these fishy snacks, there are many fun ways to eat crab sticks!
- Roll fresh surimi into sushi for a pop of color and flavor
- Skewer sticks with veggies and shrimp for a colorful appetizer
- Toss sticks into salads for a protein punch
- Stuff and fry sticks for a crispy treat
- Layer sticks into rice bowls with veggies and sauces
Crab sticks also work great in hot pots, stir fries, and noodle dishes. Their mild flavor and fish protein take well to many styles of cuisine.
And if you’re craving that nostalgic crab flavor, sticks are hard to beat! Dip in melted butter or cocktail sauce for pure crab stick joy.
Crab Sticks: Flavored Fish or Food Fraud?
So what’s the final verdict on crab sticks? Are they fishy imposters or fun, harmless snacks?
In my view, enjoying the occasional surimi treat is fine for most people. Just think of crab sticks for what they are – fish protein with dyes and artificial crab flavor. They make a convenient addition to bento boxes or college ramen nights.
However, I don’t recommend relying on them as a regular protein source. And for those trying to avoid highly processed foods, surimi is one to skip.
No matter your view, crab sticks remain a fascinating product. This inventive way to use up fish continues offering a divisive yet beloved snack. And the street-food-style variations found in Japan show the creative potential of surimi!
So next time you see a pack of those infamous orange spikes, you’ll be an expert on what’s inside. Whether you love them or hate them, you can’t deny the unexpectedly complex history of crab sticks!
How to Use Imitation Crab
You can add a lot of different imitation crab recipes to your menu since it comes already cooked. Here are some of the top uses for imitation crab:
- California rolls and other sushi roll options
- Crab salad
- Crab cakes
- Crab rangoons
- Seafood pasta dishes
- Seafood dips
Is Imitation Crab Bad for You?
Fake crab doesn’t have as much nutritional value as real crab, but it’s still safe to eat unless you are allergic to one of the ingredients in the mix. We compare the difference between imitation crab and real crab below.
How are Seafood Sticks made?
What are crab sticks used for?
Crab sticks, also known as imitation crab meat or seafood sticks, are a popular type of seafood alternative. They are widely used in sushi rolls, salads, and various other dishes. But have you ever wondered how crab sticks are made?
What are Tesco crab sticks made of?
Tesco’s seafood sticks list the following ingredients: surimi (45 per cent) [Alaska pollock and/or hake, sugar], water, wheat starch, potato starch, rapeseed oil, sugar, salt, dried egg white, crab extract, flavouring, colour (lycopene), dried egg. How are crab sticks made?
How are crab sticks made?
Crab sticks are made using a combination of white fish, starch, flavorings, and food coloring. The most commonly used fish in the production of crab sticks include Alaskan pollock and Pacific whiting. First, the fish is filleted and minced to create a fine paste. Then, starch is added to act as a binder, holding the ingredients together.
Do crab sticks contain crab meat?
While they are made to look like crab meat, most crab sticks do not contain any actual crab. That’s why they are often just called seafood sticks or imitation crab. The main ingredient of crab sticks is surimi – finely pulverised white fish – most commonly Alaska pollock.