Imitation crab, also known as surimi, has become a popular ingredient in many dishes like California rolls, crab rangoon, seafood salads, and more. While you can easily buy it premade, did you know you can also make imitation crab at home?
With just a few simple ingredients and steps, you can create your own imitation crab for a fraction of the store-bought price Keep reading to learn all about imitation crab and how to make it from scratch!
What is Imitation Crab?
Imitation crab, sometimes called crab sticks, krab, or seafood extender, is made of fish that has been pulverized and shaped to resemble real crab meat. The most common types of white fish used are pollock, cod, and hake.
While it looks and tastes similar to real crab imitation crab is much more affordable. It provides the delicious flavor of crab without the high price tag.
Imitation crab is commonly used in
- Sushi rolls like California rolls
- Seafood salads
- Wontons and crab Rangoon
- Crab cakes
- Soups and dip
It’s an extremely versatile ingredient that opens up a world of recipes!
Benefits of Making Your Own
While imitation crab is inexpensive to buy at the store, making it at home has several advantages:
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Cost savings: Homemade is much less expensive per pound compared to store-bought. Just $1 worth of fish can make nearly 1 lb of imitation crab.
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Control ingredients: You can avoid preservatives, fillers, and excessive sodium found in store-bought varieties.
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Customize taste: Flavor it just how you like by adjusting seasonings to your taste preferences.
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Extend seafood: Use it to double or triple a recipe that calls for real crab without spending a fortune.
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Fun weekend project: It’s an engaging hands-on activity for both adults and kids.
Ingredients Needed
The beauty of imitation crab is that it only requires a few simple affordable ingredients:
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Fish fillets: Flaky white fish like tilapia, cod, pollock, or hake.
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Water: Adds moisture during processing.
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Salt: For flavor.
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Sugar: Small amount for sweetness.
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Seasonings: Such as old bay, onion powder, garlic powder, white pepper.
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Food coloring: For the signature crab hue (optional)
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Starch: Such as flour, potato starch or breadcrumbs to bind it.
That’s it! With just those basic ingredients, you can make your own imitation crab.
Step-by-Step Instructions
Follow these simple steps to make imitation crab at home:
1. Prepare the Fish
- Rinse fish fillets and pat dry. Remove any bones.
- Cut into 1-inch cubes.
2. Blanch the Fish
- Bring a pot of salted water to a boil.
- Add fish cubes and boil just until fish turns opaque, about 1 minute.
- Drain and immediately run under cold water to stop cooking.
3. Pulse the Fish
- Add fish to a food processor along with a small amount of water.
- Pulse until fish is finely chopped into a paste, stopping to scrape down sides.
4. Mix in Remaining Ingredients
- Transfer fish paste to a bowl.
- Mix in salt, sugar, seasonings, food coloring if using, and starch of choice.
- Knead together thoroughly until uniform in color.
5. Shape the Crab
- Line a baking sheet with parchment.
- Scoop out heaping tablespoons of the mixture. Shape into patties, logs, or chunks.
- Place on prepared baking sheet and freeze 30 minutes to firm up.
That’s it! You now have homemade imitation crab. Store it in the fridge and use within 3-4 days.
Some fun ways to enjoy your homemade crab cakes:
- California sushi rolls
- Cold crab salad with mayo
- Hot crab dip
- Wontons or crab Rangoon
- Simply enjoy on crackers
Making imitation crab at home lets you save money, control ingredients, and customize flavors. Follow the simple steps above for deliciously affordable seafood any night of the week.
Frequently Asked Questions
What type of fish should I use?
The best fish for imitation crab is white fish with a delicate, mild flavor. Good choices include tilapia, cod, pollock, hake, or sole. Avoid strongly flavored fish like salmon or tuna.
Do I need a food processor?
While a food processor makes quick work of finely chopping the fish, you can also use a sharp knife to finely mince it into a paste. Just be sure there are no large chunks left.
Can I freeze the imitation crab?
Absolutely! Shape your crab mixture into logs, patties, or chunks and place on a parchment-lined baking sheet. Freeze until solid, then transfer to freezer bags. It will keep for 2-3 months. Thaw in the fridge before using.
How long does homemade crab last?
Store homemade imitation crab in an airtight container in the refrigerator and use within 3-4 days for best quality. It does not preserve as long as the commercially processed versions.
Can I flavor it differently?
Yes! Feel free to adjust seasonings to suit your tastes. Add a dash of fish sauce, a pinch of cayenne pepper, a sprinkle of lemon zest, or any flavors you enjoy. Get creative with the seasoning combinations.
With just a bit of effort, you can easily make restaurant-quality imitation crab at home for a fraction of the cost. Give this fun recipe a try for all your seafood recipes calling for crab!
How Is Imitation Crab Different From Real Crab Meat?
You have probably eaten imitation crab meat without realizing it. Since it has become so popular, it has found its way to your plate through restaurant menus, appetizers at parties, and grocery store products. Packages with imitation crab may be labeled as “crab seafood” or “surimi seafood” so you know what youâre buying. On some restaurant menus, an item may be spelled as “krab” as a way to tell you that its not made with real crab meat.â
Nutritional value. Real crab has significantly higher nutrient levels than imitation crab. For example, imitation crab derives most of its calories from added carbs. The calories in an Alaskan king crab are derived from proteins, not from carbs. If youâre on a keto or low-carb diet and are trying to cut your carb intake, real crab would be the better choice.
Vitamins and minerals. Real crab provides a higher amount of vitamins and minerals. Itâs a good source of vitamin B12, selenium, and zinc. When making surimi, these nutrients are lost during washing and processing when the fish meat is exposed to heat. Real crab also has a higher amount of omega-3 fatty acids than its mock substitute. Some packages of imitation crab may have added omega-3, but this isnât always the case.
Imitation crab contains several processed ingredients. The largest component of the imitation crab product is surimi. It contributes 35% to 50% of the productâs weight. The other 50% to 65% that makes up imitation crab contains:
- Starches like wheat, potato, or tapioca starch make the surimi firm and freezable.Â
- Salt (sodium chloride) adds flavor and helps turn the minced meat into a sturdy gel. Sometimes, potassium chloride is used.
- Vegetable oil enhances texture, shelf life, and white coloring.
- Sugar and sorbitol add some sweetness and help imitation crab to freeze and thaw with ease.
- Egg whites or soy are often added for a boost of protein and to improve texture, color, and glossiness.
- Water takes up the biggest percentage of all the extra ingredients. It helps create the right texture.Â
Which Should You Choose?
When choosing between real crab and imitation crab, you should consider:
- The price. Imitation crab is often easier on the wallet, as fresh crab can be very costly.â
- Nutritional value. Both are similar in calorie count, but real crab meat has more protein, vitamins, and minerals, and is much less processed.
- Ease of use. You can use imitation crab straight from the package. The product is also easy to find in various forms like sticks, chunks, shreds, or flakes. â
Imitation crab, as its name says, is a mock version of crabmeat. Itâs a highly processed food containing minced fillet, egg whites, salt, sugar, and other additives to make it look like real crab meat. Itâs more affordable, but less nutritious, than fresh crab meat. The decision is yours to make as to which youll buy for dinner.Â