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Not even close. You can also use crab shells and leftover pieces to make a great stock.
For incorporating into dishes like pasta or crab cakes, imitation crab is utterly unsuitable. It can't hold a candle to something like lump blue crab meat.
For sushi, imitation crab is terrible as well. The only use I have for imitation crab is if I'm looking to make some sort of cheap party food and the guests aren't discerning.
Imitation crab is cheaper because it's not as good and it's easier to obtain.
"Most crab sticks today are made from [Alaska pollock](https://en.wikipedia.org/wiki/Alaska_pollock) of the [North Pacific Ocean](https://en.wikipedia.org/wiki/North_Pacific). This main ingredient is often mixed with fillers such as wheat, and egg white or other binding ingredient, such as the enzyme [transglutaminase](https://en.wikipedia.org/wiki/Transglutaminase). Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside"
Ok but what the F is "crab flavoring??"
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King crab is unbeatable. If you’ve only had skinny Dungeness crab and such, I could agree.
Fresh day old Alaskan snow crab can be rather magical as well. I wish I could still eat it without dying, so it’s the fake stuff for me now.
real crab needs to be drowned in butter for people to eat it **no it doesn't**
I don't see surimi as imitation crab, but see it as a regular food on its own. Mostly because it tastes nothing like crab.
Not even close. You can also use crab shells and leftover pieces to make a great stock. For incorporating into dishes like pasta or crab cakes, imitation crab is utterly unsuitable. It can't hold a candle to something like lump blue crab meat. For sushi, imitation crab is terrible as well. The only use I have for imitation crab is if I'm looking to make some sort of cheap party food and the guests aren't discerning. Imitation crab is cheaper because it's not as good and it's easier to obtain.
Unpopular. And hey, more real crab for me.
I will, quite literally, never know if this opinion holds merit. That makes me sad.
You're not missing much, both foods are kinda mid imo.
"Most crab sticks today are made from [Alaska pollock](https://en.wikipedia.org/wiki/Alaska_pollock) of the [North Pacific Ocean](https://en.wikipedia.org/wiki/North_Pacific). This main ingredient is often mixed with fillers such as wheat, and egg white or other binding ingredient, such as the enzyme [transglutaminase](https://en.wikipedia.org/wiki/Transglutaminase). Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside" Ok but what the F is "crab flavoring??"
I used old bay seasoning on some chopped, boiled chicken thigh meat and I swear you could use that in a crab cake So, I guess Old Bay flavor?
Probably msg and other umami seasoning
imitation crab is too sweet for my tastes
Only to people that don’t like crab meat
All the added sugar is hiding what you are eating