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Have you ever cooked with imitation crab meat, also called sea legs?

People I know seem to have strong feelings about this product. They either love it or hate it. I like the flavor. I don't expect it to taste like crab... and it certainly doesn't. I like the mild seafood flavor it adds to dishes. It also has a texture that's pleasant.

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  1. Yes, I've used it (I've also seen it sold as krab or surimi)

    It's meh. I'll choose real crab meat any time the selection and my budget will allow.

    1. I have. It's not crab - but it's handy. Good as a team player, not a leader.

      Makes a nice Prik king - crab . Great in a pot pie. Good in a cream sauce or, scrambled with garlic and nutmeg and eggs.

      1. Yes, I use it in a seafood quiche mixed with other seafood.

        1 Reply
        1. re: Cheese Boy

          Similarly, I've used mine in a pie with other seafood. Held up well.

        2. I don't mind it in a salad. But I find the texture to be too squishy when it's heated. It doesn't really taste anything like the real thing, it has it's own flavor.

          1. I usually slice it up and put it in saimin or ramen with a lot of little odds and ends. I once tried to make krab salad with it, yak! A little goes a long way so I use it more as a garnish and freeze the rest of the 'legs' separately for later use.

            1. i've used it for crab rangoon.

              1. Is it surimi? I love surimi - I just don't think its a very good crab imitation. It's also very low in calories (until u add all that mayo lol)

                1. I use it often in sushi I roll at home.

                  As stated below I also add it to ramen or other noodle/broth dishes as a simple protein that is not overwhelming.

                  Texture and shape do not work fro me in pasta or dishes where true seafood shines. For that I use real crab, shrimp or even steamed fresh mussels.

                  It has a place though, but is certainly no substitue for fresh or frozen shellfish or crab in most cases I have found.

                  1. I have a "krab" dip that I make using it.

                    Basically a white sauce with shallots and cream cheese added. Then toss in some artichoke hearts, green onions, jalapenos, and a little sherry.

                    People seem to like it,

                    1. I don't care for it hot but cold in a "crab" salad it's fine. In fact, I put the salad in a hot dog bun and pretend I'm on Cape Cod eating a lobster roll: the fake crab, celery, mayonnaise, and shredded lettuce.

                      1. It was originally developed as an extender, and is best mixed with some of the real thing.

                        They also make a lobster version, which is 51% real. If you need to make a lot of lobster salad, you can mix that with a little more real lobster and no one will ever be the wiser.

                        1. Imitation crab meat is not my favorite surimi, but sure I've used it plenty of times, mostly for crab rangoon. I think it tastes best paired with rich flavors like dairy, avocados or mayonnaise, though I also like it in cucumber and tomato salads with a soy-citrus vinaigrette.

                          1. I mix it with Sriracha, cream cheese and green onions to make fake-crab wontons. The "legs" I buy can be removed from the package one at a time, even when frozen. This makes the wontons a very quick last-minute dinner. I have used it to make California rolls, too.

                            If I could get the lobster surimi here, I'd use it with Better than Bouillon lobster stock and ramen noodles for soup. I've done that with the imitation crab and it's OK, but the lobster version would probably be a lot better.

                            I've also used it in a pinch to jazz up a salad.