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May 1, 2014 01:54 PM

Confession, I love surimi, who else does?

I love this stuff right out of the package eaten as is or maybe a little hot sauce or cocktail sauce. I know surimi production is a high art form in Japan.There isn't a lot of carbs in it but there are a lot of ingredients which I'm sure turns off many.. Sure, I'd prefer king crab, snow crab, dungeness or blue crab but for the price the fake stuff is pretty tasty.Anyone else share my love.

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  1. I'm with you! I love surimi when it's good. I've had a few brands that have been terrible but I don't remember what they were.

    I like to make a seafood salad with it or California rolls (as much as I love fresh crab, I prefer my California roll with surimi). I've added it to seafood enchiladas on occasion with success, added it to udon. And I love, love, love it dipped in cocktail sauce that's ice cold.

    Do you have favourite brands?

    2 Replies
    1. re: ChervilGeorge

      I've made California rolls with fresh Dungeness I cracked myself and I've made them with surimi, the real crab just kinda got lost in the roll and I should have just had cracked crab by itself. I like surimi for what it is as long it's identified as such.

      1. re: ChervilGeorge

        Well honestly I generally buy the one of two brands on sale @ Shoprite here in CT. I think one might be Louis Kemp. I haven't seen Sea Legs Supreme recently, which used to be the best and maybe first brand available, it is sold wholesale but I don't know if they pack retail sizes anymore. Did you know that when they first brought surimi to market in the US it contained real crabmeat because the marketing people felt it wouldn't be accepted otherwise. The crab got "lost" in the mix and once it became popular it was removed.

      2. Just had a sandwich today. Mixed up some w mayo, sweet relish, hot sauce, and dash of Dijon.
        I actually enjoy it most on that white soft "Italian " bread.

        Sometimes like to mix it with scrambled eggs or just eat w cocktail sauce.

        1. A since-closed Chinese buffet in my town used to have surimi that was, I think, mixed with cream cheese and possibly some mayo, then baked or broiled - the top and edges were crusty and golden brown. It was trashy but I loved it. I tried to duplicate it once but failed. I am a recent convert to sriracha and have been thinking about another attempt, including some of the crimson condiment.

          1 Reply
          1. re: greygarious

            Sounds like something that would be served in a clamshell and be very tasty to me

          2. Me too. I eat it straight.

              1. re: Veggo

                Straight surimi is one of my all time favorite "go to" snacks. It's tasty, quick and fairly easy on my stomach (handy when't I've eaten something that disagreed with me earlier in the day and my stomach has gotten to the "I don't want anything put in me ever again" state.
                Sometimes I add it to a stir fry or to top a salad, but usually I eat it as is. I have also once or twice used it to make an ersatz version of a "crabby melt" (basically, a tuna melt, but with crab) Though in that case I do do something slightly odd I usually unroll the surimi first (I tend to get the Louis Kemp version which is one of the ones where the sticks are actually sheets rolled up like a jellyroll) it sits on the bread easier that way (plus, it warms quicker and makes an easier to bite sandwich (with less likelyhood of the innards all rolling out after the first bite, which they sometimes do with the sticks.)