Spicy crab is a beloved seafood dish enjoyed around the world. But what exactly goes into making this zesty crab creation? In this article we’ll take a deep dive into the main ingredients and components that make up spicy crab recipes.
Surimi – The Main Protein
The protein foundation of many spicy crab dishes is surimi. Surimi is a seafood product made from fish meat that has been pulverized and shaped to resemble crab meat. Pollock, hake, and other whitefish are commonly used to produce surimi.
Surimi goes through a washing process to remove fat odors and other impurities from the chopped fish flesh. The resulting paste is then combined with additives like egg whites or cornstarch to give it a binder to hold its shape.
When formed and colored to imitate real crab meat, this versatile seafood ingredient becomes known as imitation crab or crab stick. It provides the right flavor, texture, and shape of lump crabmeat at a fraction of the price. This makes it an affordable and accessible base for spicy crab recipes.
While not as premium as real crab, surimi still contains fish protein and can be an economical substitute. It is widely available in grocery stores, especially in the Asian food aisle. When seasoned and spiced properly, surimi makes a tasty, budget-friendly spicy crab dish.
Real Crab Meat – For Added Luxury
For more upscale versions of spicy crab recipes, chefs may opt to use real, fresh crab meat instead of or in addition to surimi. The delicious natural sweetness and tender bite of real crab takes the dish to the next level.
Popular varieties of crab used include blue crab, king crab, snow crab, and Dungeness crab. The meat is handpicked from cooked crab bodies and sorted into grades based on size and presentation. Jumbo lump crab meat consists of whole, plump pieces from the body and claws, giving an impressive look and texture. Backfin meat also comes in nicely sized chunks. Smaller shreds and pieces are lower grades but still contain the fabulously rich flavor of fresh crab.
When budgets allow, mixing in some portion of real crabmeat adds premium quality and authentic crab flavor. This makes a significant difference compared to using 100% imitation crab. Even 20% real crab elevates the overall taste and luxuriousness.
Spicy Mayo Mix – For Creamy Heat
Once you have the crab component selected, it’s time to turn up the spice and flavor. A creamy, spicy mayo mixture transforms the plain crab into exciting spicy crab.
The base of this mix is typically Japanese or American mayonnaise, preferably a high-quality brand. Mayonnaise contributes cooling creaminess and richness to balance out the spices.
To fire it up, cayenne pepper and other dried chili powders like paprika are essential ingredients. They bring smoky, savory heat to the party. Additional sources of spiciness can include sriracha, harissa paste, or hot chili oil.
For extra zing, a splash of lime or lemon juice adds bright acidity. Seasonings like soy sauce, sesame oil, and garlic lend more layers of umami flavor. Cilantro, chives, or green onions provide herbaceous freshness and texture.
After mixing up the mayo and spices, simply fold in the surimi or crabmeat. The creamy spicy sauce clings to every morsel of protein and soaks it with flavor.
Nori – The Seaweed Wrapper
To shape spicy crab into sushi rolls, hand rolls, or crab rangoons, a wrapper is required. The most common choice is nori seaweed sheets.
These paper-thin sheets are made from edible seaweed that has been dried and pressed. Their faint oceanic taste and brittle texture make them the perfect vessel to cradle the rice and filling.
Nori’s dark green hue also offers an attractive contrast against the orange crab and white rice. Look for pre-toasted nori for the best flavor. Handle the delicate sheets gently and keep them covered with a damp cloth to prevent drying out.
Nori transforms spicy crab from a salad or stuffing into beautiful hand rolls and maki rolls that provide the full sushi experience.
Cooked Rice – For Body and Bite
Holding everything together in most spicy crab preparations is a base of cooked rice. Japanese short-grain white rice or sushi rice are ideal choices, but any type of white rice can work.
The rice is cooked until soft, then seasoned with rice vinegar, sugar, and salt. This gives it a sweet-tangy flavor and sticky texture that complements the richness of the crab.
When making crab rangoons or crab stuffed mushrooms, cooked rice helps absorb excess moisture and bind the ingredients. For sushi rolls, a molded bed of seasoned rice supports the fillings and nori wrapper.
Its mild flavor highlights the spices and seafood rather than competes. The chewy grains contrast pleasantly with the smooth crab for varied mouthfeel. Rice transforms simple spicy crab into hearty, satisfying creations.
Putting It All Together
Armed with this breakdown of the core ingredients, you can now understand exactly what goes into making the spicy crab dishes you love. Surimi or real crab, spicy mayo, nori, and rice are the pillars of this iconic seafood preparation.
Part of the appeal is how versatile and customizable spicy crab can be. Try using different varieties of crab, adjust the level of heat, or add ingredients like avocado and mango to put your own spin on it.
Now that you know what the basic components are, you can confidently recreate your favorite recipes or experiment with your own creations. Understanding the foundation of surimi, real crab, rice, and that addictive spicy sauce opens up endless possibilities for crafting fantastic spicy crab masterpieces.
So next time you order spicy crab sushi or see a recipe online, you’ll know exactly what delicious ingredients are involved. Does it sound tempting? Get cooking and enjoy this star seafood in all its glory!
More Sushi Recipes To Try
If you tried this recipe and liked it, please rate it!
To Roll The Sushi:
- Place one nori sheet on a top of bamboo sushi mat with the shiny side facing down and lines running horizontally.
- Place 3/4 cup of cooked and cooled sushi rice on top of the nori sheet and gently spread until you’ve covered about 80% of the sheet, leaving about an inch uncovered. The rice layer should be no more than 1/4 inch thick.
- Spread 1/4th of the spicy crab salad in a strip across the middle of the rice. Place a few cucumber strips on top of the crab.
- Start from the bottom of the sushi and carefully roll it from the bottom, using the bamboo mat to press everything together. Stop when you get to the strip of nori at the top with no rice. Dip clean fingers in a bowl of water and use them to wet the nori strip. Press the dampened nori onto the rest of the roll, to seal it.
- Place the completed sushi roll with the seam down on a sheet of plastic wrap, tightly covering the roll while keeping its shape. Set aside to rest for 10 minutes.
- Repeat until all 4 rolls have been prepared.
- To serve, unwrap one roll and cut it into 8 slices. After you cut each piece, rotate the sushi roll so that it doesn’t get smashed down and the cut pieces are nice and round.
- Rice – Sushi rice is a specific type of short grain white rice that is blended with a mixture of rice vinegar, sugar, and salt, which gives it a slightly sticky and chewy texture. It is this stickiness that holds together the rice when making sushi rolls. This recipe post has a tutorial to make sushi rice at home – it is our family’s go-to recipe!
- Crab – We used imitation crab for this recipe because it is a common ingredient used in sushi restaurants, easy to find and affordable, and my kids LOVE it. You could use real crab meat if you prefer, but it will likely cost more.
- Add-Ons – This is an easy sushi roll to customize to your preferences! Try adding avocado slices, wasabi mayo instead of spicy mayo, or any of your favorite sushi roll ingredients.
- Serve With – Traditional sushi accompaniments include soy sauce, prepared wasabi, pickled ginger. You could also serve with extra spicy mayo for dipping. I love that stuff!!
- Storage – Any leftovers may be kept refrigerated in an airtight container for 1-2 days. Even though there is no raw fish in this spicy crab roll, the rice starts to harden after a day or two, so the flavor is not quite as perfect as freshly rolled sushi.
- Cleanup – For easier clean-up, cover your bamboo mat with plastic wrap before rolling your sushi. If you don’t have plastic wrap, I recommend soaking your mat in soapy water immediately after use, so nothing sticks to it.
Spicy Crab (Surimi picante)
FAQ
What is in spicy crab?
Gather the ingredients for spicy crab salad sushi
For the filling and the toppings, you’ll need surimi (imitation crabmeat), chopped scallions, Japanese Kewpie mayo (divided), Sriracha hot sauce (also divided), and seedless cucumber.
Is spicy crab raw or cooked?
Spicy raw marinated crab, also known as yangnyeom gejang, is a must-try dish for Korean food lovers. Made with frozen raw crab, it’s easy to prepare, and the bold, spicy sauce is incredibly delicious—especially when paired with rice!
Can I have spicy crab while pregnant?
Crab is safe to eat cooked during pregnancy. Mercury levels are considered to be lowest in this seafood so it can be eaten twice weekly in 6oz servings, or once weekly with a 12oz serving.
Is spicy crab roll raw fish?
No, a spicy crab roll is not typically made with raw crab. It usually contains cooked crab meat, often imitation crab (surimi), along with rice, seaweed, and a spicy sauce.