How To Cook Imitation Crab Meat – Making the Most of this Humble Ingredient
Crab is one of the most craved proteins in the world. It’s rarer than the usual chicken and pork, and is often served during the most special occasions. However, it’s no secret that crab can become quite expensive. For this reason, it is used in dishes even less frequently. Fortunately, there is imitation crab meat. While it’s a mile away from real crab, it is safe and tasty if used properly.
Imitation crab meat can be used in a variety of recipes, but generally speaking, it works best in seafood recipes. Recipes that you already know how to make can easily be modified to feature imitation crab meat instead. After all, it is made of real fish.
Use imitation crab meat in making crab cakes, stir-fry seafood dishes, stuffed entrees, and more. Plus, because of the way it’s made, you can use it right away without cooking it. This makes it ideal for salads and other cold dishes that you like.
You can use your stovetop to saute imitation crab meat. Follow these steps:
- Mix your crab meat with one egg, breadcrumbs, chopped fresh dill, mustard, diced celery, lemon juice, and a bit of mayonnaise.
- Mix these ingredients well, then shape them into small meat patties.
- Store the patties in the fridge. This will help them stiffen into shape while you prepare your side dishes or drinks.
- When the patties are well-formed, take a skillet and place it on the stovetop. Drizzle some oil on medium heat.
- Sear your crab patties until both sides are golden brown.
- Transfer these to a serving dish and enjoy your crab cakes! You won’t be able to tell that you used imitation crab meat.
If you want a lighter way to enjoy imitation crab meat by sauteing, follow these steps:
- Prepare your veggies of choice. Good ones include onions, bell peppers, broccoli, carrots, mushrooms, baby corn, and pea pods. Add more if you like.
- In a hot skillet over the stovetop, drizzle some oil.
- Then toss in your veggies for a quick stir-fry dish. Once done, transfer the veggies into a dish or plate.
- Place your imitation crab meat on top of the veggies. You don’t need to cook the crab because the heat from the vegetables should be enough. Be sure to add the crab at the last step to avoid having overcooked and dry crab meat.
- Serve this with rice and cold drinks for a nice complete meal.
You’ll need your oven for this recipe. Follow these steps:
- In a bowl, mix your crab with salt, pepper, mustard (a little bit will do), and fresh dill. This will be your filling to be stuffed into the fish later.
- In the meantime, take fish fillets of cod, haddock, or any flat white fish of your choice. Cut the fish in half, so you’ll get two smaller pieces.
- Scoop up a small amount of imitation crab meat mixture from earlier and place it on top of each fish piece. Roll up each piece.
- Now, place your stuffed fish pieces into the oven and let them bake. Make sure that you get at least 145 degrees of internal fish temperature to get a nice cook.
- Take them out and serve on a platter. This goes well with rice or salad on the side.
Imitation crab meat is very versatile, which means you can enjoy it any time of the day - even for breakfast!
- Chop up some veggies, including mushrooms, peppers, and onions. Add more if you want.
- Heat a skillet on the stovetop, then drizzle some oil on it.
- Once hot, toss in the veggies and saute them. When the veggies are nice and soft, add in small pieces of your crab meat.
- Crack open a few eggs in a bowl and mix them until scrambled well.
- Pour the eggs into the skillet to create a veggie omelet.
- Once cooked, transfer onto a dish. Top with some white cheddar or Monterey jack as you please to add creaminess to your dish.
This is a great way to start your day - a truly hearty breakfast! Enjoy this with a cup of coffee or a glass of fruit juice and you’ll be ready to go. An alternative would be to stir in the eggs instead of simply pouring them on top, so that you get scrambled eggs with veggies and crab.
We hope you enjoyed learning how to cook imitation crab meat. Which ones were your favorite recipes? Do you have other ideas on how to use imitation crab meat?