Surimi is the Japanese name for imitation crabmeat. Imitation may not a great word to see in any list of ingredient for a recipe, but the imitation crabmeat deserves a shot. Surimi is made out of real fish, mainly Alaskan Pollock. To a mixture of pulverized Pollock, starch, egg whites and flavoring is added. The recipe is about 92% real fish. While artificial color and natural and/or artificial flavorings are used, Surimi is a very heath food. Surimi has been made since the mid 16th century in one form or another. So if the Japanese have been eating it for over 400 years there can’t be much of health risk associated with Surimi.
I had never heard about Surimi until the mid eighties. It was a while before I tried using it in any recipes. The imitation word kept me away from the stuff. Once I did, I wonder why I had taken so long. Surimi makes several great dishes. Here are a few of my favorites
Surimi salad called Neptune salad at most restaurants is a classic use of the imitation crabmeat. The recipe I use is very simple and easy.
1-8oz package of Surimi
4-oz soften cream cheese
Approx. 2 oz sour cream
That is it! Crumble the Surimi to the size you like, big chucks for sandwiches or small shreds for dips. Mix in the cream cheese and sour cream. You can adjust the sour cream to make the salad smoother or leave it thick.
Options: Add dice green onions, celery, bell pepper and celery seed in any combination you like.
Easy Surimi and pasta salad
1-8oz package imitation crabmeat
1-8oz box of tricolor Rotinni pasta
1-8oz package frozen peas and dice carrots
1-cup honey mustard dressing
Cook pasta in large pot full of salted boiling water per directions. Add frozen veggies at the end and remove from heat. Let the pasta and veggies stand for a few minutes while you crumble the crabmeat in a large bowl. Strain pasta and veggies and put in the bowl with crabmeat and add the dressing. Mix well, chill and serve. This is not only a good starter salad it is a full meal at our house.
Another great use for Surimi is in an omelet. Just warm the Surimi in your omelet pan in a little butter or olive oil. Set the Surimi off to the side and then start building omelets using the warmed Surimi. The Surimi blends with any common omelet ingredient. I do prefer milder cheese with the Surimi.
Surimi is good tasting food. Forget about the imitation part of the name call it Surimi and go for it!
