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Crab Stick (Imitation Crab)
Ingredient Profile & Cooking Guide
🛒 Buy this ingredient online
💡 Crab sticks are a form of processed seafood made from minced white fish, shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.
Main Ingredients: * Surimi: A paste made from white-fleshed fish (like Alaska Pollock or Threadfin Bream) that has been pulverized and washed.
Additives: Starch (for structure), sugar, salt, and artificial crab flavoring.
Coloring: The red-orange outer layer is usually a natural food coloring (like paprika or carmine) to mimic cooked crab shells.
Key Characteristics: A fibrous texture that can be shredded into strands, with a mild, sweet, and savory flavor.
2. 🛒 Tips for Selection
Fish Content: Check the label for the percentage of "Surimi" or "Fish Meat." Higher fish content (above 60%) results in a better, springier texture compared to starch-heavy versions.
Appearance: The red color should be intact. The sticks should not feel slimy or wet, and there should be no strong "fishy" odor.
Packaging: Ensure it is vacuum-sealed and kept at the correct refrigerated or frozen temperature.
3. 🔪 How to Use
Preparation: Most crab sticks are pre-cooked and ready to eat once thawed.
Culinary Roles: * Japanese Cuisine: Used in sushi rolls (California Rolls), kani salads, or served as sashimi with wasabi and soy sauce.
General Dishes: Added to salads, sandwiches, spicy Thai salads (Yum), or deep-fried as tempura.
Cooking Tip: Avoid overcooking or boiling for too long, as the texture will become mushy and lose its flavor.
4.
💡 Additional Information
Nutritional Fact: Low in fat and calories, but can be high in sodium and carbohydrates (from starch). People with fish or wheat allergies should be cautious.
Storage: Once opened, consume within 3–5 days if refrigerated. Frozen packs can be stored for several months.
Misconception: While many believe they are just "flour sticks," high-quality crab sticks are primarily fish protein, offering a good source of lean protein.
Additives: Starch (for structure), sugar, salt, and artificial crab flavoring.
Coloring: The red-orange outer layer is usually a natural food coloring (like paprika or carmine) to mimic cooked crab shells.
Key Characteristics: A fibrous texture that can be shredded into strands, with a mild, sweet, and savory flavor.
2. 🛒 Tips for Selection
Fish Content: Check the label for the percentage of "Surimi" or "Fish Meat." Higher fish content (above 60%) results in a better, springier texture compared to starch-heavy versions.
Appearance: The red color should be intact. The sticks should not feel slimy or wet, and there should be no strong "fishy" odor.
Packaging: Ensure it is vacuum-sealed and kept at the correct refrigerated or frozen temperature.
3. 🔪 How to Use
Preparation: Most crab sticks are pre-cooked and ready to eat once thawed.
Culinary Roles: * Japanese Cuisine: Used in sushi rolls (California Rolls), kani salads, or served as sashimi with wasabi and soy sauce.
General Dishes: Added to salads, sandwiches, spicy Thai salads (Yum), or deep-fried as tempura.
Cooking Tip: Avoid overcooking or boiling for too long, as the texture will become mushy and lose its flavor.
4.
💡 Additional Information
Nutritional Fact: Low in fat and calories, but can be high in sodium and carbohydrates (from starch). People with fish or wheat allergies should be cautious.
Storage: Once opened, consume within 3–5 days if refrigerated. Frozen packs can be stored for several months.
Misconception: While many believe they are just "flour sticks," high-quality crab sticks are primarily fish protein, offering a good source of lean protein.