Preparation, uses, and tips
Use surimi in recipes calling for shellfish. It is good chilled, in salads. For other
dishes, add it during the last few minutes and cook just until heated through. Cooking surimi
too long will cause it to toughen.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep,
and the cooker should be less than half full of oil. Heat oil to 375°F (190°C),
using a thermometer to monitor temperature. Slip breaded surimi into hot oil. Cook until
brown, 2 to 3 minutes.
Buying and storing tips
Different brands of surimi have varying flavors; try a few brands to find the ones you like
best. When buying thawed surimi, check its smell; it shouldn’t smell sour or stale.
Wrap thawed surimi in plastic and store in the refrigerator for up to five days.
Frozen surimi will keep in the freezer for two months. To thaw slowly, unwrap, place surimi
in a pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place
surimi (wrapped in a watertight bag) in a sink with cool running water, allowing about 1/2
hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing
2 to 5 minutes per pound (454g), with equal standing time in between zaps.
Varieties
Surimi comes in a variety of shapes, which resemble shrimp,
scallops, crab, and lobster tail. It is available breaded or unbreaded,
frozen or thawed.
Nutrition Highlights
Surimi, 3 oz. (85g)
Calories: 84
Protein: 12.9g
Carbohydrate: 5.8g
Total Fat: 0.76g
Fiber: 0.0g
*Excellent source of: Selenium (23.8mcg), and
Vitamin B12 (1.4mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Surimi (imitation crab) provides 0.612 grams of omega-3 fatty acids, derived from EPA (0.244g), DHA
(0.361g), and ALA (0.007g), per 100 grams of surimi (imitation crab).