Products ›› Fish Information ›› Imitation Crab
 Surimi is a tasteless fish paste made from the washed flesh of bland white fish. It is the color of Tofu. Surimi is the raw material for many seafood products called analogs, the most popular of which is Kamaboko or imitation crab. Surimi is made mostly from Alaskan or walleye pollock. Japan is the largest surimi producer, but the U.S. is rapidly gaining ground as the second largest. Surimi based products are high in protein and low in cholesterol and fats.
Cooking Method
| Thaw under refrigeration for 10–12 hours. |
| Seafood Pasta |
1/4 cup butter, 2 cloves finely chopped garlic, 1 pkg (8 oz) Sea Best imitation crabstick or chunks, 1 cup half-n-half, 1/8 tsp black pepper, 1/2 cup grated parmesan cheese. Cook fettuccine according to package direction; drain. Heat butter and garlic in skillet on medium until garlic is lightly browned. Add Sea Best imitation crab, half-n-half, and pepper. Heat about 3 minutes, or until mixture just begins to bubble, stirring occasionally. Add parmesan cheese. Stir for 1 minute. Remove from heat. Toss Sea Best crab sauce with fettuccine. Serve immediately with additional parmesan, if desired. 4 (1 cup) servings. |
| Festival Chowder |
2 tbs butter, 1 cup sliced celery, 1 medium onion, coarsely chopped, 2 tbs flour, 1/4 tsp ground thyme, 1/8 tsp white pepper, 5 cups milk, 3 large potatoes cut into 1/2 inch cubes, 6 slices bacon cooked and crumbled, 1 pkg Sea Best Imitation Crabsticks. Melt butter in dutch oven on medium. Stir in celery and onion; cook and stir until tender. Stir in flour, thyme, and pepper. Gradually add milk, stirring constantly. Add potatoes. Bring to boil; simmer 15 minutes or until potatoes are tender, stirring occasionally. Add bacon and crab. Heat 3–5 minutes. |
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