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faux crab meat - what do I do with it?

We had our in-laws pass through last weekend. They forgot some of the groceries they had bought for the next leg of their trip. We now find ourselves in the possession of two packages of faux crab meat. I have never really had it before or seen what can be done with it beyond suspicious mayo-laden looking salads at my Grandma's house. Does anyone have any suggestions?

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  1. You could wrap bacon around it and broil it,that's pretty good.Had that at a couple of local chinese buffet places.
    Instead of Lobster Newburg,make faux crab newburg or faux crab thermidor.You could also take,snow peas or sugar snap peas,
    green onions,fresh mushrooms,bamboo shoots and yellow peppers or thin carrot strips and do stir fry.Also you could make baked stuffed flounder or catfish or tilapia and use that
    in the stuffing or faux deviled crab cakes.

    1. I would give it away to a faux neighbor or faux friend.

      4 Replies
        1. re: Candy

          What exactly IS it made out of?


            1. re: Atahualpa

              Duh, I knew that! It was the "faux" part that through me, along with the description. I suppose I'm used to seeing the ugly pink crab "sticks."


      1. I've developed an allergy to most shell fish nso at times I use this product mixed in with spicey rice dishes,asian noodles,broths(bonito flakes,ramen etc) and greens.With any of the fish sauces and something with a crunch such as water chestnuts,choy,lettuce or kimchee

        1 Reply
        1. re: scunge

          All the faux crab I have come across has been processed pressed fish - white fish with a little red dye. Many MANY Japanese soups use fish cakes of different shapes and colors...oden, ramen, udon....so although I'm not the hugest fan, if I had some in my fridge, I would make like scunge and whip up some noodle soups.

        2. I'd use it...no sense in wasting perfectly edible food. One package would probably find its way into some kind of soup, and I'd take the other and mix it with some frozen peas (a couple of cups worth) and three or four eggs, and scramble them all together. Drizzle some oyster sauce on it and serve with plain rice.

          1. STEP AWAY FROM THE KRAB...

            1. Ricepad, You're right, the Faux Crab cries out to be blended with some CheeseWhiz.

                1. chop it up and throw it in some pasta....

                  1. They make great dog/cat treats. Seriously, you could hone you sushi technique.

                    1. Crab with a K! Woo!

                      I'm thinking salad's probably the best way to go.

                      1. Paint it black and throw it away.

                          1. I know this may sound really unappealing, but I once went to a friend's house where they served a standard potato salad (light mayo dressing, green onion, etc) with krab in it. it was a little odd, but i secretly kind of liked it. I don't know if I'd serve it to others, but it could be a way to get rid of your stash.

                            1. oh please! it may not be wild caught sockey salmon but give it a try! why would you throw away perfectly edible food without trying it at least?

                              chop it up and stirfry it with veggies.
                              put it in soup
                              treat it as you would tofu or japanese fish cakes (which it does resemble)
                              toss it in salad

                              be creative and a little adventurous!

                              1. I think a dip would be good - Paula Deen made one this morning with crab and shrimp (not imitation though). She used a can of soup but the end result looked really tasty.


                                1. I put it in scrambled eggs.

                                  Never buy the stuff, but when I spend the night at my parents' place they always seem to have a package in the fridge.

                                  1 Reply
                                  1. re: NovoCuisine

                                    I first had it as a fish taco(and yes, then even made it) and it was pretty good. All the spices and seasonings for tacos are absorbed by it. Also had it in deviled eggs, which I didn't mind either. It certainly isn't the real thing, but it could be fun finding a use for it. It was after all free and it's your chance to get creative.

                                  2. UNCOOKED, please. It's flavor is perfectly fine in salads, and actually one of my favorite salads is made with it.
                                    If you want to go Japanese, there's a salad with shredded krab (very fine into strings), small tobiko eggs, mayo and finely shredded cucumber. it's excellent.

                                    also, go old school with lump crab, iceburg lettuce, cucumber, carrot, and "italian" dressing.

                                    1 Reply
                                    1. re: fara

                                      Agreed. I usually dislike it in soups and casseroles, but it's perfectly fine in seafood salad or tossed into a green salad, or in California rolls.. Heck, just put pieces on toothpicks, squeeze a little lemon and dip it in cocktail sauce.

                                      Surimi's been around for something like 900 years. Somebody's liked it all this time.

                                      (Served hot in most contexts, though, it's not so great. It sticks out like a sore thumb in mixed-seafood soups and stir-fries. Firmer versions of the same thing, like Chinese and Vietnamese fish balls, are better designed for hot dishes.)

                                    2. this is not to dissuade you from eating it, but i have to tell this story-

                                      my grandmother used to make said old school crab salad. i loved it. however, one day she was feeding the egret/heron? that comes by her canal in Florida. he/she eats anything -pasta, grapes, chicken, and you would think he would like krab, but he refused to eat it. b/c of this my grandmother no longer buys it.

                                      1. I saute it with some smaller sized shrimp, garlic, onion, snow peas and whatever other vegies sound good, especiall if i have any left over asparagas. Throw in some black bean sauce, soy, touch of sugar and finish it with some toasted sesame seed oil and its perfectly edible.

                                        1. Make a dip. I developed a shellfish allergy when I was around 10 which has prevented me from eating my famiy's famous clam dip for the past 15 holidays. Cream cheese, garlic, lemon juice, shallots, worcestershire and krab served with ruffles. YUM!

                                          1. I use it in a seafood and sausage gumbo. Yes, I actually go out and buy the stuff. I spend $2 instead of the $30+ lump crab would cost and not one of the dozens and dozens, if not hundreds, of people to whom I've served it has ever left the surimi uneaten on his or her plate. I think it's a perfectly acceptable substitute for crab in a dish where crab is not the main ingredient and other flavors are robust.

                                            1. When I use a soft taco kit, I sub 1 pkg of the crab for chicken or beef and prepare it the same way. It turns out pretty good.

                                              1. First choice = Insinkerator

                                                Second choice = Where are all the California Roll people. Make some sushi rice, a litle avocado, a little cucumbers julienned and some seaweed. Then hide the flavor of the cwabby with lots of wasabi, ginger and soy.

                                                1. Even easier than callifornia rolls: hand rolls. Get a package of pre-toasted nori sheets, make sushi rice. Roll the nori sheet into a cone. Fill with some shredded krab, avocado slivers, rice, etc.

                                                  (Due to shellfish allergies, I appreciate suriname. It's not a good as real crab, but it's not bad.)

                                                    1. Thanks for all of the, er, advice everyone! I was actually kind of hoping the better half would have tuna-melted it up or something by now when I was out, so I will be brave/adventurous/stupid and give 'er a go!

                                                      1. Cut it into diagonal strips, lay it on a light egg custard in a shallow dish, sprinkle sparingly with coriander leaves, and steam it until it sets.

                                                        It's already pre-cooked so if you stir-fry it with celery and fresh calamari, it really only needs to be heated through for a few seconds before it disintegrates.

                                                        I like to snack on crab sticks. I know they're full of MSG and mystery 'fillers' but I dig a salty snack.

                                                        1. I feed it to my cat. He loves those things. The minute he sees the neon pink sticks, he goes crazy....

                                                          1. OK, so it's far FAR from good Chow.

                                                            That acknowledged, shred it and toss it with a bit of parsley and some mayo and slap it on a hot dog roll. It's not a lobster roll, but it's like a scratchy wax-cylinder recording of a great tune: enough to bring back the memory.

                                                            In that vein, a dab of ketchup on a plate, and you've got a "non-shrimp" cocktail - now see what else goes with it as a dip instead of ketchup: sriracha hot sauce, Korean hot pepper paste, Chinese chili sauce or hot oil, your choice of Tabasco/Chipotle/Habanero sauce.

                                                            It's a decent snack, calorie-wise - it's not Heaven, but maybe an outer suburb of it. The question is, are you too proud to enjoy the imperfect while waiting for the perfect to come along?

                                                            1. you could be lame and make faux crab cakes out of it. I saw someone do that on food network once and me being from Maryland almost died....

                                                              I only use it in kimbop, which is rolled veggies in seasoned rice and seaweed. I guess you can say it looks like sushi but it's Korean

                                                              1. I believe it is called something like tsurimi, in Japanese. I always thought it should be called Sosumi ("Hey, that's not real crab meat in your crab salad!"....."No? Sosumi!") I once watched a program on PBS about how tsurimi is made (filmed at a plant in Brooklyn, NY) and it was a marvel of technology. Mashing, drying, wetting, pressing, folding, etc.

                                                                1. You've probably long since used your crab sticks, but I'd suggest "crabbies" - remember these?... not Chowish, but every year or so they hit the spot.

                                                                  Mix together the crab/krab, a stick of softened butter, a jar of Kraft Old English cheese spread and garlic powder. Spread on english muffin halves, bake at 425 or so, and cut into small sizes.

                                                                  1. Poor Girl's Scampi
                                                                    Saute it with garlic, olive oil, plum tomatoes, whatever herbs, and top with some feta. Not like shrimp is that pricey, but fake crab somehow ended up as a household staple for my fam and I've got a soft spot for it.