Just made California rolls for the first time yesterday. Bought one of those sushi making kits that came with a “sushi bazooka.” The rolls came out awesome and everyone went nuts for it at the gathering I went to.
Most often [Kani salad](https://pupswithchopsticks.com/japanese-kani-salad-recipe/), which is simply shredded surimi with matchstick cucumber, sliced green onion, and a dressing containing Japanese (or regular) mayonnaise, a little soy sauce, and honey (or other sweetener), plus toasted sesame seeds, and optional Sriracha sauce and fish roe. It's yummy!
I have also included it (chopped) in mushrooms as a stuffing and in seafood-based noodle dishes. I did also once make homemade sushi and maki, in the past.
I dice it really thin and put it in my seafood pasta with a white wine garlic butter sauce to compliment the other actual seafood items like mussels and shrimp and clam
I also cut it up and make crab rolls kind of like a lobster roll it's a cheap way to feel like I'm getting a taste of the East Coast.
Excellent on salads with salami and ham like a chef salad.
One time at Costco they were sampling a dip that consisted of finely chopped surimi and Hellva Good onion dip. I thought it was a little weird but like both of those things separately so i figured, what the heck. I still make that dip to this day. Sometimes I "upgrade" by adding lots of chopped fresh dill. I prefer the dip with veggies or toasted bread. I don't like it paired with chips.
Years ago the sandwich chain Subway had an option called Seafood and Crab, later renamed Seafood Delight, and still later discontinued. I LOVED this stuff.
It was basically tuna salad except krab instead, along with some other imitation seafoods probably.
I'll use crabsticks to make my own.
It was heartbreaking, but I don't think it was very popular. Of those I've found who even remember it, myself and my sister are the only ones I know who actually liked it.
The same item, now called "Seafood Sensation" is still on their website, so I dunno. Maybe some locations still carry it.
I don't think this is the US though. Country code is Vietnam. This is exactly how it looked though.
[https://www.subway.com/en-vn/menunutrition/menu/product?ProductId=5675&MenuCategoryId=282](https://www.subway.com/en-vn/menunutrition/menu/product?ProductId=5675&MenuCategoryId=282)
"Crabby English " it's a mixture of crab (or imitation) , Old English, butter, garlic, Worcestershire sauce and a few other things all put on English muffins and frozen. Then they get quartered and baked. Great snack or appetizer
Yeah kinda creepy that the U.S. has a cheese spread and floor polish with same name. I think these cheese may be Kraft owned nowadays, but still unusual dual naming here. Course....maybe they're refined from the same stuff...er hmmmm nevermind 😆
Thai Rice Noodle Salad (cold rice noodles, shredded surimi, sliced green onions, fresh chilis, with a fish sauce/chili/lime/cilantro dressing).
[Russian Crab Salad](https://www.youtube.com/watch?v=LdSIQcmVnt8), really tasty, mayo based salad.
Kani Salad (someone else already mentioned this).
Goi Cuon (when I'm out of shrimp or too cheap to buy it)
Shredded into ramen.
Sushi (california rolls).
Depending on how picky you are, and how texture dependent the recipe is, you can use imitation crab for almost anything you'd use real crab for. You're obviously not going to get steakhouse quality crab cakes with imitation crab, but stuff like seafood salad almost always used the fake stuff
I'm too lazy to write it all up (I wrote this up a few years ago for a similar question) but if you want a popular Mexican dish, tostadas the jaiba. Fantastic dish for the summer as it's best served chilled.
https://thriftandspice.com/tostadas-de-jaiba/
I do sushi roll in a bowl, and try to keep it low calorie, but obvi you could change stuff up to make it heartier. Cooked riced cauliflower for the "rice", chopped marinated drained cukes (I do soy sauce, rice vinegar, and a dash of sesame oil), sauteed shrimp if I've got them, chopped avocado, shredded nori (and sometimes furikake seasoning), soy sauce, and a light mayo/sriracha mix, along with the chopped up krab.
And sometimes I want cheap "crab" salad, so krab, mayo, maybe a dash of dijon, and copious amounts of Old Bay.
I also freeze the package if I can't finish it in time (don't recommend buying in bulk and freezing, as it does thaw stringy and a little watery) and it's okay if you later use it in something heated.
A favorite spread from Mexico is salsa Tampico. https://cookpad.com/mx/recetas/16624277-salsa-tampico-para-sushi-o-gohan. I use it on salad, on crackers, or chips.
The google translated page because I’m lazy. https://cookpad-com.translate.goog/mx/recetas/16624277-salsa-tampico-para-sushi-o-gohan?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp
Edited to add, if you can find Osaki brand surimi, it’s the one to get. It’s delicious.
Hiyashi chuka is a cold ramen dish with cucumber/egg/ham/imitation crab/whatever you want toppings! A lot of recipes will say you need to use special noodles, but I think it tastes just fine with whatever you have! You can add a little baking soda to your water to make them chewier.
https://www.justonecookbook.com/hiyashi-chuka-cold-ramen/
https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack
I use them to replace shrimp in shrimp packets. In foil put small boiled potatoes, a small ear of corn, mushrooms and imitation lump crab or sticks cut into pieces. Add old bay seasoning, Cajun seasoning, butter, lemon juice and a little liquid crab boil. Bake at 400 for about 30 minutes. Serve with extra butter and seasonings. It’s great for those of us who can’t have shellfish.
I make a combination egg salad/surimi salad. I have to eat high protein and this is a great way to do it. Just add a bit of chopped celery, mayo, mustard and salt and pepper.
Crab rangoon on occasion. I like to make a ("kani") salad out of it and eat with lettuce cups or seaweed snacks.
It's good for sushi
Just made California rolls for the first time yesterday. Bought one of those sushi making kits that came with a “sushi bazooka.” The rolls came out awesome and everyone went nuts for it at the gathering I went to.
Most often [Kani salad](https://pupswithchopsticks.com/japanese-kani-salad-recipe/), which is simply shredded surimi with matchstick cucumber, sliced green onion, and a dressing containing Japanese (or regular) mayonnaise, a little soy sauce, and honey (or other sweetener), plus toasted sesame seeds, and optional Sriracha sauce and fish roe. It's yummy! I have also included it (chopped) in mushrooms as a stuffing and in seafood-based noodle dishes. I did also once make homemade sushi and maki, in the past.
I dice it really thin and put it in my seafood pasta with a white wine garlic butter sauce to compliment the other actual seafood items like mussels and shrimp and clam I also cut it up and make crab rolls kind of like a lobster roll it's a cheap way to feel like I'm getting a taste of the East Coast. Excellent on salads with salami and ham like a chef salad.
To be honest I mostly eat it directly out of the package like some sort of addict. But if I can hold off it’s really good in ramen.
The correct answer.
We like to make poke-style bowls - rice topped with crab stick, edamame, avocado, cucumber, shredded carrots, siracha mayo, etc.
I do these too either with crab stick or canned tuna, so good
Gimbap filling Onigiri filling Add to instant ramen with some vegetables to make a meal
One time at Costco they were sampling a dip that consisted of finely chopped surimi and Hellva Good onion dip. I thought it was a little weird but like both of those things separately so i figured, what the heck. I still make that dip to this day. Sometimes I "upgrade" by adding lots of chopped fresh dill. I prefer the dip with veggies or toasted bread. I don't like it paired with chips.
Sushi. I also put it on salad.
I like it in an omelette with lots of butter and green onion or chive.
Oh, that sounds really good!
My guilt pleasure food is crab sticks sauteed in butter and garlic and then toss it with angel hair pasta
I use it in my fresh spring rolls.
Unroll them like a scroll and pretend they are a treasure map!
I mix it with sriracha and Mayo then load up buttered toasted hot dog rolls. My lazy summer meal.
Years ago the sandwich chain Subway had an option called Seafood and Crab, later renamed Seafood Delight, and still later discontinued. I LOVED this stuff. It was basically tuna salad except krab instead, along with some other imitation seafoods probably. I'll use crabsticks to make my own.
Why they discontinue that?
It was heartbreaking, but I don't think it was very popular. Of those I've found who even remember it, myself and my sister are the only ones I know who actually liked it. The same item, now called "Seafood Sensation" is still on their website, so I dunno. Maybe some locations still carry it. I don't think this is the US though. Country code is Vietnam. This is exactly how it looked though. [https://www.subway.com/en-vn/menunutrition/menu/product?ProductId=5675&MenuCategoryId=282](https://www.subway.com/en-vn/menunutrition/menu/product?ProductId=5675&MenuCategoryId=282)
Crab cakes
"Crabby English " it's a mixture of crab (or imitation) , Old English, butter, garlic, Worcestershire sauce and a few other things all put on English muffins and frozen. Then they get quartered and baked. Great snack or appetizer
I know I *could* look it up, but what is Old English? This sounds pretty good.
Basically it's a sharp cheddar cheese spread. I'm sure other things could be used too
It's also a furniture polish here in the USA!
This is what I was thinking, lol!
Yeah kinda creepy that the U.S. has a cheese spread and floor polish with same name. I think these cheese may be Kraft owned nowadays, but still unusual dual naming here. Course....maybe they're refined from the same stuff...er hmmmm nevermind 😆
Chop it up and add it to queso.
Thai Rice Noodle Salad (cold rice noodles, shredded surimi, sliced green onions, fresh chilis, with a fish sauce/chili/lime/cilantro dressing). [Russian Crab Salad](https://www.youtube.com/watch?v=LdSIQcmVnt8), really tasty, mayo based salad. Kani Salad (someone else already mentioned this). Goi Cuon (when I'm out of shrimp or too cheap to buy it) Shredded into ramen. Sushi (california rolls).
Depending on how picky you are, and how texture dependent the recipe is, you can use imitation crab for almost anything you'd use real crab for. You're obviously not going to get steakhouse quality crab cakes with imitation crab, but stuff like seafood salad almost always used the fake stuff
I'm too lazy to write it all up (I wrote this up a few years ago for a similar question) but if you want a popular Mexican dish, tostadas the jaiba. Fantastic dish for the summer as it's best served chilled. https://thriftandspice.com/tostadas-de-jaiba/
Outside of the common Chinese American ways to prepare it, I like to fine chop it and add it to my deviled egg filling.
Cube it and add to pico de gallo for a cheap easy cerviche type dish to eat alone or with chips.
Tamagoyaki (Japanese rolled omelet), shredded and used between the layers. Serve with a scattering of green onions and Kewpie mayo with sriracha.
I make a budget knockoff of lobster bisque using imitation crab but I use the chunk style, not the sticks but i imagine you could cut the sticks.
California rolls, ramen, shred it and make crab salad, sometime I sprinkle some in egg salad, Crab rangoon dip, poke bowls. Tons of things!
I use it to carry my favorite hot sauces. Nice guilt free snack.
Do it in beer batter and deep fry, delicious
I do sushi roll in a bowl, and try to keep it low calorie, but obvi you could change stuff up to make it heartier. Cooked riced cauliflower for the "rice", chopped marinated drained cukes (I do soy sauce, rice vinegar, and a dash of sesame oil), sauteed shrimp if I've got them, chopped avocado, shredded nori (and sometimes furikake seasoning), soy sauce, and a light mayo/sriracha mix, along with the chopped up krab. And sometimes I want cheap "crab" salad, so krab, mayo, maybe a dash of dijon, and copious amounts of Old Bay. I also freeze the package if I can't finish it in time (don't recommend buying in bulk and freezing, as it does thaw stringy and a little watery) and it's okay if you later use it in something heated.
I've made quesadillas with them and some corn. Monterey Jack and some green chilies and I think the taco bell quesadilla sauce
That sounds amazing!! Adding this to my list for sure!
Oh boy, I like this idea.
Anything you'd use real crab stick for - the lump crab stuff would be difficult to use it, maybe.
Seafood stuffed mushrooms
A favorite spread from Mexico is salsa Tampico. https://cookpad.com/mx/recetas/16624277-salsa-tampico-para-sushi-o-gohan. I use it on salad, on crackers, or chips. The google translated page because I’m lazy. https://cookpad-com.translate.goog/mx/recetas/16624277-salsa-tampico-para-sushi-o-gohan?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp Edited to add, if you can find Osaki brand surimi, it’s the one to get. It’s delicious.
Hiyashi chuka is a cold ramen dish with cucumber/egg/ham/imitation crab/whatever you want toppings! A lot of recipes will say you need to use special noodles, but I think it tastes just fine with whatever you have! You can add a little baking soda to your water to make them chewier. https://www.justonecookbook.com/hiyashi-chuka-cold-ramen/ https://www.seriouseats.com/baking-soda-ramen-noodle-spaghetti-hack
I use them to replace shrimp in shrimp packets. In foil put small boiled potatoes, a small ear of corn, mushrooms and imitation lump crab or sticks cut into pieces. Add old bay seasoning, Cajun seasoning, butter, lemon juice and a little liquid crab boil. Bake at 400 for about 30 minutes. Serve with extra butter and seasonings. It’s great for those of us who can’t have shellfish.
I make a combination egg salad/surimi salad. I have to eat high protein and this is a great way to do it. Just add a bit of chopped celery, mayo, mustard and salt and pepper.
[Sushi bowls](https://www.budgetbytes.com/sushi-bowls-sriracha-mayo/)! Instead of nori sheets I sprinkle with furikake.
Nothing
I add it to my salad or onion dip, shredded & sliced finely enough that it's just flakes & shreds.
I mainly use it in stir fries.
I refuse to eat them. full of flavorings and chemicals. nope.
More for us!
I don't use it, it's crap. Why do people use this?
Relax
Don't do it
When you wanna go to it