Imitation crab meat, also known as surimi, is a popular ingredient in many dishes like California rolls, crab rangoon, seafood salads, and crab cakes It’s an affordable alternative to real crab meat made from minced fish that’s molded to resemble the flavor and texture of real crab
While it can last awhile in the fridge or freezer imitation crab meat doesn’t have an indefinite shelf life. Like any perishable food it can spoil after a while if stored improperly.
Here’s a complete guide on how to tell if your imitation crab meat has gone bad, plus tips on how to store it to extend its shelf life.
How to Store Imitation Crab Meat
Proper storage is key to keeping imitation crab meat fresh for as long as possible Here are some tips
-
Keep unopened packages stored in the refrigerator at 40°F (4°C) or below.
-
Once opened, transfer imitation crab meat to an airtight container. Glass or plastic containers with tight-fitting lids work best.
-
Store opened imitation crab meat in the refrigerator and use within 3 days.
-
For longer storage, freeze imitation crab meat for up to 6 months at 0°F (-18°C) or below. Portion into recipe-ready amounts before freezing.
-
When freezing, wrap imitation crab meat tightly in plastic wrap or place in freezer-safe bags or containers. This prevents freezer burn.
-
Don’t thaw frozen imitation crab meat until you’re ready to use it. Thaw in the refrigerator, not at room temperature.
How to Tell if Imitation Crab Meat Is Bad
Imitation crab meat that’s gone bad may show the following signs:
Slimy Texture
Fresh imitation crab meat should have a firm, chunky texture. If it feels excessively soft or slimy, it has probably gone bad.
Fishy Smell
Imitation crab naturally has a mild fishy smell. However, if you notice a particularly strong fish odor or ammonia-like smell, toss it.
Discoloration
The color of imitation crab meat ranges from white to pink to reddish-orange depending on the type. If it has turned gray, brown or yellow, it’s time to throw it out.
Mold Growth
Check imitation crab meat closely for signs of mold. Mold often appears as fuzzy green or white spots. Discard any imitation crab meat with mold on it.
Sour Taste
If imitation crab tastes unpleasantly tangy or vinegary, it’s gone off. Always do a small taste test if you’re uncertain about freshness.
How Long Does Imitation Crab Meat Last?
Here are some guidelines for how long properly stored imitation crab meat will last:
-
Unopened package: Up to 2 months in the refrigerator; 6 months in the freezer
-
Opened package: 3-4 days in the refrigerator; 6 months in the freezer
-
Thawed after freezing: Use within 1-2 days
The sell-by date on the package can provide a good reference point, but always rely on your senses. Discard imitation crab meat if it shows any signs of spoilage, even if the date hasn’t passed yet.
Tips for Using Imitation Crab Meat
-
Inspect packages before purchasing. Avoid imitation crab with rips, tears or broken seals.
-
Use imitation crab meat within a day or two of thawing for best quality and flavor.
-
Rinse imitation crab under cool water before using to remove excess salt or preservatives.
-
Cook imitation crab meat thoroughly until hot and steaming to kill any bacteria.
-
When in doubt, throw it out! Don’t risk eating imitation crab that you suspect may be spoiled.
Following proper storage methods and using your senses to check for freshness will help imitation crab meat stay fresh and delicious. With this guide, you’ll be able to easily tell if your imitation crab has gone bad before using it in recipes.
Mistake: Thinking there’s no need for refrigeration
Imitation crabmeat might not really be crab, but it is still fresh fish. For this reason, one should never assume that it can be stored at room temperature like canned tuna, which has been processed to make it more shelf-stable. In fact, imitation crab should never be left out of the refrigerator for more than two hours at a time. Ever. And once it is in the refrigerator, it should stay at a constant temperature to avoid spoilage.
When in doubt, you should follow the USDAs rules, which apply to all forms of fresh fish. These rules state that fresh fish and shellfish should be stored at a temperature below 40 degrees F. Fresh fish should also be either cooked or frozen within one or two days of purchase. If you cook it, leftovers can remain in the fridge for three to four days, while freezing extends the shelf life to several months.
Mistake: Assuming shelf life is always the same
Shelf life is the amount of time that a food can be stored and remain edible. It varies based on how the food is stored, whether it is at a store, warehouse, or your house, and many other factors. Thusly, the shelf life of imitation crab meat varies. Pasteurized, vacuum-sealed imitation crab meat, for instance, has a shelf life of around two months in the refrigerator before it is opened. After it is open, that shelf life drops to three days. Loose imitation crab bought at the local market will remain good for three to five days if refrigerated properly. If you freeze your imitation crab, however, the shelf life extends to six months or more.
You should always keep an eye on the expiration dates on your packages and always check “best by” and “sell by” dates before buying anything. You should also keep in mind that it is not just the possibility of bacterial growth and illness that makes it unwise to keep imitation crab meat in the refrigerator for longer than recommended: The taste will also suffer. The texture and flavor of any fresh or frozen fish degrades with overly long storage, so its best not to let it linger too long on the shelf.
What’s Really in Imitation Crab? (And How It Compares to the Real Thing)
FAQ
How long will imitation crab last in the fridge?
Can I eat expired imitation crab meat?
The use-by date is valid as long as the product is in its original packaging and unopened. Products that are past date should be discarded. Once opened, the product should be enjoyed within 3 days. Is surimi/imitation crab healthy?
How to tell if crab meat is spoiled?
Spoiled crab meat can be identified by a strong, pungent, or fishy odor, discoloration (especially grey or blue hues), a slimy or mushy texture, and potentially mold or an ammonia-like smell.