What Is Imitation Crab Meat Made Of?

Who doesn't love sweet, briny crab meat? Silly question. Unfortunately, that kind of fresh-from-the-ocean haul can be cost-prohibitive. That's why several decades ago, food manufacturers and chefs went looking for a less expensive alternative to the much sought-after shellfish. During the 1970s, the Japanese introduced imitation crab, a processed seafood proxy that tastes and looks like the original. It's made with a mixture that contains seafood but not crab meat. Read on to learn more about what imitation crab is made of, if it's healthy, and how to use it in your cooking.

What Is Imitation Crab?

The key to the crab flavor is surimi, a seafood paste made from white fish, artificial and natural flavors, starch, sugar, and sodium. The preferred white fish in this amalgam is Alaskan Pollock—the same variety most commonly utilized in frozen fish sticks and fast-food seafood sandwiches.

Once the surimi paste is made and piped into molds, a thin coat of orange food dye is painted onto the exterior in order to mimic the crab's natural hue.

A decade after its Asian introduction, the imitation product made its way overseas and began appearing in American restaurants and grocery stores. Today, it's used widely in sushi (you're likely eating it in that grocery store California roll), fast food sandwiches, seafood salads, and more.

Why Was Imitation Crab Created?

Even processed crab—packaged and sold in refrigerated containers or cans—can wield a heavy price tag. Imitation crab meat, on the other hand, is not only more affordable, but a serviceable substitute in sushi rolls, salads, and dips.

How Do Imitation Crab And Real Crab Differ Nutritionally?

Nutritionally, these are two very different products. Real crab meat has almost three times the protein of imitation crab. (A three-ounce serving of crab has 16 grams of protein versus only 6 grams in imitation crab). Additionally, imitation crab has more sugar and less sodium than real crab. (For instance: Imitation Alaska king crab contains 450 mg sodium, while real Alaska king crab contains 910 mg sodium per 3-ounce serving.) Compared to imitation crab made from surimi, real crab also contains more beneficial nutrients such as vitamin B12, Omega-3 fatty acids, and zinc. 

People with gluten sensitivities should check labels for the faux fish product as it is often processed with wheat starch and other gluten-based thickeners.

How To Tell If Your Crab Is Real

The easiest way to know if what you're buying is real or not is to read the label. Imitation crab is often labeled as "crab sticks" or "krab," if not clearly marked as "imitation."

If the front of the carton isn't clear, be sure to flip the package over and read the ingredients. Processed crab typically contains only two components—crab and water—though it may also include citric acid or another ingredient to prevent discoloration. Imitation crab meat has a litany of ingredients.

How To Use Imitation Crab

In a pinch, you can use imitation crab in any recipe that calls for the real thing, and you'll save money in the process. It cooks and tastes almost identical to real crab meat, so use it in salads, spreads, and sandwiches to taste a bit of the sea any time of the year. It also makes a good addition to a pasta salad, cracker topping, or sandwich recipe.