What is "imitation crab meat"? What is it really made out of?

Question

I love the imitation crab meat at Kroger's. I ate some real crab meat & my eye puffed up. Is imitatation vs. real crab the same or is the "imitation" man-made? Why do they make "imitation" crab meat? Thanks!!!

Answer 1

Surimi. Its a mild white fish that has been treated to taste like more expensive crustaceans such as lobster and crab. The treating process also changes the texture to more assimilate what we associate with lobster and crab. Won't hurt you, but it does usually contain a combination of salt and sugar, so you might keep that in mind.

Answer 2

Pollock Imitation Crab

Answer 3

Various ingredients are mixed together to make a product which has the color, taste, and texture of crab meat. The surimi used in the manufacture of imitation crab meat is most commonly processed from the Alaska pollock or walleye pollock. To a lesser extent, the New Zealand hoki is also used. These fish are particularly useful because they are abundant, have little flavor, and are inexpensive to process. Other fish that have been used include the blue whiting, croaker, lizardfish, and Pike-conger.

Answer 4

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 5

The imitation crab meat is called surimi and is made from firm white fish, sugar, seasonings, etc. A lot of people who are allergic to shellfish can still eat it because it does not contain any actual crab. It is a lot cheaper than the real thing. I love sushi and California Roll usually contains the immitation crab meat.

Answer 6

Imitation is not man made, it is a fish but not a shellfish. Real crab is a shell fish. Imitiation is some other type of (real) fish, that is very abundant, and therefore less expensive. You likely have an allergie to shell fish, which is quite common.

Answer 7

Made from other seafood that you probably wouldn't eat otherwise. Ground into a paste and highly processed. Can be flavored to taste like other fish. Called "Surimi". Google that word and learn more than you ever wanted to know.

Answer 8

The Kroger Imitation crab has Alaskan Pollock as the main ingredient..

Answer 9

Its made from pollock fish and crab extract

Answer 10

fish and crab flavoring, not so bad in a salad, but thats about it.