 Imitation crab: It’s pretty up front about the fact that it’s not the real thing. What seems unclear, though, is what exactly imitation crab meat is made of. What is imitation crab, really? While it may seem like fake, processed food, indicative of modern cuisine, the roots of imitation crab go back hundreds of years to a substance called surimi. Surimi is a paste made from minced and washed fish with additives to extend its shelf life. The main ingredient is usually Alaskan pollock or another type of white fish. Japanese chefs originally created surimi to make use of extra or leftover fish fillets. It has been considered a delicacy for over 900 years, according to Thrillist, and is still used in many popular Asian dishes, such as fish cakes. Chefs eventually stabilized the recipe and introduced it to other countries in the 1970s and ’80s, when it gained popularity in the United States as the foundational ingredient for imitation crab. Don’t miss these other facts you didn’t know about the origin of your favorite foods. But it’s not just surimi, so what is imitation crab made of that’s not natural fish? To get it to that unique crab flavor and consistency, food manufacturers now use additives that often include egg whites, starches, salt, sugar, sweeteners, and natural or artificial flavors, HuffPost reports. The substance is then molded and cut into chunks or strips that mimic real crab. It may even include MSG, says Amy Leigh Mercree, holistic health expert and bestselling author of ten books including The Mood Book. “MSG, or Monosodium glutamate, is sometimes labeled as ‘natural flavors,'” she warns. “Some people have an intolerance to MSG that induces headaches, nausea, or dizziness.” She warns that people who experience this may want to avoid imitation crab. So what is imitation crab’s popularity in response to? Well, the biggest draw of imitation crab is the difference in price; it’s usually about one-third of the price of real crabmeat. At-home cooks and restaurant-goers alike enjoy it in dishes like sushi or seafood salads, but nutritionally, you do get what you pay for. Although imitation crab is low in both fat and calories, Mercree says that real crab has much more protein, fewer carbs, and less sodium and sugar than the imitation. “It also lacks many of the nutritional benefits found in real crab, including trace minerals, zinc, selenium, and B vitamins,” she told RD.com. “Nutritionally speaking, crab is a better option.” Diners should also keep in mind that “crabstick” or “krab,” as imitation crab is sometimes called, is a much more highly processed food and is not vegan or gluten-free unless specifically marked as such. Here are more facts about seafood that will change the way you eat fish. Though surimi has been a popular choice in Asia for years, it has become popular in places like France and Spain as well. The French enjoy crab sticks with dipping sauces, much like imitation crab California rolls are consumed in the United States, according to reports from Oregon State University, where food scientists research and develop surimi seafood products. You’ll find surimi products clearly labeled as imitation or as a “processed seafood” or “fish protein,” per FDA policies. When dining out, be sure to ask waiters or other service staff if you’re getting the real deal or not. While it’s not the fresh, unprocessed original and will never taste exactly like real crab, many diners find that imitation crab is a satisfying, versatile, and low-cost alternative. Next, check out more secrets that food manufacturers won’t tell you. Originally Published: April 08, 2019
Whether or not you realize it, you've probably eaten imitation crab before. It's quite common in sushi (like in the California roll you picked up at the grocery store), frozen breaded fish, and pre-packaged seafood salads. It's everywhere, yet most of us know so little about it. Imitation crab was first produced in Japan in the 1970s as a cheaper, processed alternative to pricey crab meat. Soon after, it made its way to the United States, where it has been fully embraced ever since. By the late 1980s, U.S. consumption of imitation crab had risen to an estimated 135 million pounds per year. But what is imitation crab, anyways? And what is it made of? If not crab, then what? Here's everything you need to know about imitation crab, and how it holds up to the real thing. Related: Satisfy Your Fresh Crab Cravings With Top Recipes Contrary to popular belief, imitation crab is actually made with real fish meat — generally not crab meat though. It's usually made from surimi, or white fish flesh that has been deboned and minced into a paste, which is then mixed with other ingredients including both natural and artificial flavors, starch, sugar, and sodium. Most often the preferred white fish for surimi is Alaskan Pollock, which is also commonly used in frozen fish sticks or fast-food breaded fish products. After the paste is made, it's then piped into rectangular molds and painted with a thin coat of orange food dye to mimic crab's natural hue.
Imitation crab was created as a low-cost alternative to high-priced crab meat. Even processed crab meat can come with a steep price. So it's by design that the biggest difference between imitation crab is the price tag. Another major difference between the two comes down to nutrition. Both real crab meat and imitation crab are similar in calorie count, but that's about where their nutritional similarities end. Real crab meat has nearly three times the amount of protein as imitation crab, which gets most of its calories from carbs. Plus, real crab is much higher in vitamins and minerals than imitation crab. This is because some of the nutrients of the fish are washed away during the surimi processing. The good news is, imitation crab cooks and tastes nearly identical to the real thing, helping to save you money without sacrificing flavor. So if imitation crab looks and tastes like the real thing, how can you tell if the crab you're eating is real or not? The best way to be sure is to look at the label. Most imitation crab products will be labeled as "imitation." However you may see it go by many names, both in grocery stores and in restaurants, including "crab sticks," "crab-flavored seafood," "surimi seafood," "krab," and in Japan it is known as "kamaboko." If the front of the label isn't forthcoming about the type of meat, look at the ingredient list on the nutrition label located on the back of the package. If you see a long list of ingredients, you've likely got imitation crab. Processed crab will usually only have two ingredients: crab and water (and maybe one or two other ingredients to prevent discoloration). Imitation crab can be found in the refrigerated or frozen section of the grocery store. Enjoy it anyway you would real crab. Since it's pre-cooked, you can enjoy it in cold dishes like crab salad or crab dip. You can also use it in heated dishes such as crab cakes, gumbo, crab rangoons, and so much more. Crab sticks, krab sticks, imitation crab (meat), or seafood sticks (originally known as kanikama in Japan)[1] are a type of seafood made of starch and finely pulverized white fish (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.[2] It is a product that uses fish meat to imitate shellfish meat.
Crab sticks – imitation crab meat surimi. Sugiyo Co., Ltd. (スギヨ, Sugiyo) of Japan first produced and patented imitation crab meat in 1974, as Kanikama. This was a flake type. In 1975, Osaki Suisan Co., Ltd., of Japan first produced and patented imitation crab sticks. In 1977, The Berelson Company of San Francisco, California, US, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs and Imitation Crab Sticks. Legal restrictions now prevent them from being marketed as "Crab Sticks" in many places, as they usually do not have crab meat.[3] Most crab sticks today are made from Alaska pollock (Gadus chalcogrammus) of the North Pacific Ocean.[4] This main ingredient is often mixed with fillers such as wheat, and egg white (albumen)[2] or other binding ingredient, such as the enzyme transglutaminase.[5] Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside. A common use of the product in California is in the California roll and other makizushi in sushi restaurants.
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