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If you’re planning a big dinner and want some seafood delicacies, keep some imitation crab handy. Although not as nutritious as real crab, they are significantly less expensive and much easier to prepare. Live crabs have to be handled carefully and cleaning involves removing the gills, intestines, and other inedible parts, which can be messy and time-consuming. Once cleaned, extracting the crab meat requires cracking the hard shell and picking out the delicate meat from nooks and crannies.
But imitation crab is super easy to prep. If your imitation crab is frozen, the first step is to thaw it properly. The best way to do this is by transferring it from the freezer to the refrigerator and letting it thaw overnight. This slow thawing process helps maintain the texture and flavour of the surimi. If you're short on time, you can place the sealed package of imitation crab in a bowl of cold water, which should thaw it in about 30 minutes.
Made primarily from assorted white fish and is mixed with starch, flavourings, and sometimes even real crab extract to achieve its distinctive taste. Most varieties of imitation crab come in chunks or sticks which are easier to cut or dice. Once thawed, imitation crab should be stored in the refrigerator and used within three days to ensure freshness.
Imitation crab is often sold in sticks or chunks. Depending on your recipe, you may need to shred, slice, or chop the imitation crab. For salads and sushi, shredding the crab by hand or using a fork to pull it apart into thin strands works well, giving it a light and flaky texture. For dishes like dips or casseroles, you can chop the crab into small pieces or leave it in chunks.
If you need finely chopped crab for a dip or spread, you can use a food processor, but be careful not to over-process, as this can turn the crab into a paste. Although imitation crab is pre-cooked and ready to eat, marinating it can enhance its flavour. A simple marinade of lemon juice, olive oil, and herbs like dill or parsley can give the crab a fresher, more vibrant taste. Marinate the crab for about 15-20 minutes before adding it to your dish.
One of the simplest and most popular ways to use imitation crab is in salads. Its sweet and slightly briny flavour pairs well with fresh vegetables, making it a perfect addition to a light, refreshing dish. For an easy, fun Seafood Pasta Salad, mix imitation crab with cooked pasta, cherry tomatoes, cucumbers, and a creamy dressing made from mayonnaise, Greek yoghurt, and dill. This dish is perfect for picnics or as a side dish at barbecues.
In fact, you can also use imitation crab in homemade sushi, especially in popular rolls like the California roll. Its texture and flavour make it an excellent substitute for real crab, and it’s much more affordable. You can create your own California rolls at home by combining imitation crab, avocado, and cucumber, rolled in sushi rice and nori (seaweed). For an extra touch, sprinkle sesame seeds on top.
One of the best ways to use imitation crab is to use it in homemade pasta. Start by sautéing minced garlic in olive oil or butter until fragrant. Add the imitation crab, breaking it into bite-sized pieces, and cook for just a couple of minutes until heated through.
For creamy pasta, stir in heavy cream or Alfredo sauce, and let it simmer gently to blend the flavours. Toss the sauce with your cooked pasta of choice—like fettuccine or linguine—and mix well to coat the noodles. For a lighter option, add the warmed imitation crab to pasta with a splash of lemon juice, fresh herbs like parsley or basil, and a drizzle of olive oil.
