Has a crab stick ever seen a crab in its life?

Answer 1

No, they are made from finely minced white fish (usually pollock) and then reconstituted in the crab stick form, with flavouring and colouring added.

Answer 2

I took a sandwich bar to task over this.

They advertised a baguette with 'Dressed Crab'.

I asked whether it was indeed Dressed Crab. They said it certainly was.

I bought the baguette and took it away.

I inspected it and found it was made up of 'seafood stick'. (aka crab stick)

I took the baguette back and complained.

The proprietor had a stand up row with me in the shop stating that it did certainly contain crab. I asked to see the original packaging. She brought this and it showed that the ingredients where made up of 'white fish' followed by about 20 different bits of rubbish, and as the last ingredient 'Crab flavouring'. I argued that crab flavouring did not make for dressed crab.

She refused to refund me.

I contacted Trading Standards who went in and ripped the proprietor to pieces. Trading Standards wrote to me confirming that I was correct.

The sandwich bar now says it is 'dressed seafood'.

Crab has to be crab. If it's a stick of crab - it has to be made of crab. Anything else - it just aint crab.

Answer 3

as you cxan see here, the flavor in the imitation crab comes from either real crab or boiled crab shells to extract the flavor.
there is not tripe, or anything of any "land creatures" in it.

http://ask.yahoo.com/20030110.html

The flaky, red-edged faux crab in your seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab, New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol.

Answer 4

If its called a crab stick then yes it has crab in it. Otherwise its called a seafood stick. They look exactly alike though (and taste the same)

Answer 5

Nope, it's just flavoured fish and/or dairy protein with some red colour added for appearance

That's insofar as something that came out of a sausage machine ever could have had a 'life'

Answer 6

It saw a bit of crab on the way to the factory where it was beaten with a stick

Answer 7

Maybe some are made of crab but most are made from flounder or such tasteless fish and crab flavor is added.

Answer 8

I think there is about 1% crab meat in them.

Answer 9

My crab's best friend is his crab stick.

Answer 10

Most are white fish with crab flavouring.