Imitation crab meat, also known as crab sticks or krab, is a popular seafood product made from fish meat that has been pulverized shaped and colored to resemble real crab meat. It costs far less than real crab but still has a pleasant sweet flavor that works well in many dishes.
When a recipe calls for shredded or chopped imitation crab meat, you have a few different options for tackling this kitchen task. With the right technique, you can quickly break down those crab sticks into perfectly flaked mock crab that’s ready to mix into your favorite crab rangoon or California roll.
Get Your Hands Dirty with the Squeeze Method
One of the quickest and easiest ways to shred imitation crab meat is to simply grab the crab sticks and start squeezing. Here’s how to do it
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Take the crab sticks out of the package and peel off the plastic wrap if needed. Hold one stick at a time in your hand.
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Using your fingers and thumb, apply pressure along the length of the stick, pressing and squeezing it from different angles.
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As you squeeze, the crab stick will break down into thin strands and flakes. The meat will naturally separate into shreds.
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Squeeze each stick until it’s fully shredded and broken down. Discard any larger pieces that don’t come apart.
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Fluff and stir the shredded crab with your fingers to separate it into smaller flakes if needed.
The benefit of shredding imitation crab meat by hand is that it also extracts excess water from the crab sticks. This can be helpful for recipes where too much liquid is undesirable. The squeeze method works best for larger, chunk-style crab sticks.
Roll It Between Your Palms
For shredding the thinner, stick-style imitation crab meat, try rolling it between your palms instead. Here’s the technique:
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Start with one stick at a time. Peel off the plastic wrapper first if needed.
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Cup the crab stick in both hands and begin rolling it back and forth, applying light pressure with your palms.
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The friction will cause the meat to separate into shreds as you roll it.
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Keep rolling until the entire stick is shredded down. Discard any larger pieces that don’t come apart.
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Fluff up the shredded meat with your fingers to break up any clumps.
Rolling crab sticks in your hands shreds the meat while keeping it more intact in bigger flakes, compared to squeezing which produces finer shreds. It’s fast and easy without requiring any tools.
Use a Hand Mixer
A hand mixer makes quick work of shredding imitation crab meat. Here’s how to use this handy appliance:
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Place the crab sticks in a mixing bowl. Break them into smaller pieces first to make shredding easier.
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Beat the crab stick pieces with the hand mixer using the low or medium setting.
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The mixer blades will catch and pull apart the meat as they spin, separating it into fine shreds.
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Run the mixer until all the crab meat is shredded to your desired texture.
Using the hand mixer produces finely shredded crab meat almost effortlessly. It’s a great option when you need to shred a large batch of crab sticks quickly.
Try a Rolling Pin
A rolling pin is another useful kitchen tool that can be repurposed to shred imitation crab meat:
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Lay out the unwrapped crab sticks on a clean work surface, side by side.
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Lightly roll over the crab sticks using a rolling pin, applying minimal pressure.
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The weight of the pin flattens the crab sticks, causing the meat to break apart into shreds.
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Roll back and forth until the crab sticks are fully shredded.
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Gather up the shredded meat and fluff it with your fingers.
Rolling pins make quick work of a whole package of crab sticks at once. Choose a lighter pin that won’t press out too much water from the meat.
Use a Food Processor
A food processor equipped with the slicing or shredding disc can evenly shred up imitation crab meat in seconds. Here’s how to use it:
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Cut the crab sticks into smaller pieces first to feed them into the processor chute.
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Fit the slicing/shredding disc into place and pulse to shred the crab meat, stopping to scrape down the sides.
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Be careful not to over-process into a paste. Pulse in short bursts until shredded to your liking.
The slicing disc makes long, thin shreds while the shredding disc makes shorter, finer ones – choose whichever texture you prefer. This method is ideal for large batches.
Try Other Gadgets
In addition to standard kitchen tools, there are a couple other fun gadgets that can be used:
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Salad shooters have spinning blades that finely shreds imitation crab when you feed the meat into the chute.
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Tortilla/potato chip makers press out the crab sticks into thin shreds as they pass through the rollers.
These appliances utilize blades or rollers to shred the crab sticks as they pass through. They make the task fun and easy!
Shredding Imitation Crab Meat for Recipes
When a recipe calls for shredded or chopped imitation crab meat, try the squeeze method first if you only need a small amount. For larger quantities, use a food processor, hand mixer or rolling pin to speed up the shredding process.
The texture of the shredded crab meat also matters depending on the dish:
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For crab rangoon, aim for finely shredded meat that binds together well in the filling.
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For crab salad, slightly coarser shreds or flakes allow the meat to cling to the dressing and vegetables.
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For sushi rolls, thin strands or medium shreds incorporate neatly into the rice and nori.
With the right shredding technique and texture, imitation crab meat can convincingly stand-in for real crab in all your favorite recipes at a fraction of the cost. Next time your dish calls for crab, grab a pack of crab sticks and turn them into tender shreds in minutes using one of these handy methods. Your guests will be amazed at how authentic it tastes!
Why you want to shred imitation crab meat
Theres a simple reason you may want to shred your imitation crab — to try to mimic the qualities of the actual crab. While different types of crab can vary in consistency, generally, crab meat is tender but also slightly stringy. It easily falls apart and melts in ones mouth. In comparison, imitation crab is thicker and chewier.
According to Healthline, imitation crab contains several additives to give the meat its texture. Xanthan gum is one of the ingredients that helps glue the different strands of meat together. Additionally, imitation crab contains salt, sugar, and starch to flavor the meat. In fact, 63% of imitation crabs calories come from carbs instead of protein. All that to say is that while imitation crab tries to replicate crab, it doesnt have the same texture and taste. Imitation crab doesnt have the same mouthfeel as one might expect from an actual crab, especially as a stick.
By shredding the imitation crab, youre getting an approximation of the real deal. Having smaller pieces of crab allows you to weave the ingredients into recipes, better masking that youre using a knockoff rather than genuine crab meat.
Shred imitation crab quickly w/no mess fastest way to shred imitation crab- Jaiva, ceviche, salad
FAQ
Can you shred imitation crab meat?
Imitation crab sticks are best shredded, but that can be tricky if you don’t know the proper technique. Luckily, that technique only requires a fork.
Can you eat imitation crab out of the packet?
Surimi (imitation crab) is already cooked when you buy it, so it’s fine to eat right out of the package. It has to be kept in the refrigerator until you use in and it can also be frozen in the package. Refrigerate leftovers, tightly wrapped, immediately.
How to fix imitation crab meat on the stove?
In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot.