Imitation crab meat fits right in with many seafood recipes. It is, after all, actual fish (usually pollock)—it's just not real crab. Use it in seared crab cakes, stir-fry or even cold dishes like salads. Because of the way it's processed, you don't even have to cook it if you don't want to.
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Whip up some crab cakes by mix the imitation crab meat with bread crumbs, an egg, diced celery, chopped fresh dill, mustard, lemon and a touch of mayonnaise. Combine the ingredients and form small patties. Let the patties chill in the refrigerator for a while. When ready to cook, heat a skillet, add oil and sear the crab patties until golden brown on both sides.
Gather up some veggies, like onions, baby corn, bell peppers, pea pods and broccoli. Add them to a hot skillet with oil. Once the veggies are tender, toss in chopped imitation crab meat. (Add it last so it doesn't overcook and dry out.) Serve with rice.
Create a filling for stuffed fish with imitation crab meat, fresh dill, salt, pepper and a touch of mustard. Pick up a couple fillets of flat white fish, such as cod or haddock. Cut the fillet in half, leaving two shorter pieces. Add a few scoops of the filling to each piece and roll them up. You can also fillet the fish lengthwise, so it opens up like a book, and stuff the imitation crab meat inside. Place the stuffed fish into the oven and cook to a minimum internal temperature of 145 degrees Fahrenheit.
Crab and Eggs
Have imitation crab meat for breakfast in a protein-rich omelet or scramble. Chop onions, mushrooms and peppers, and heat them in a small sauté pan with a drizzle of oil. Once the veggies are soft, add in small pieces of imitation crab meat. Break a few eggs into a bowl, whisk, and pour them into the pan to form an omelet, or mix it all up to make a scramble. Sprinkle with a little Monterey Jack or white cheddar cheese for added creaminess.
Don't stress if you don't have time to cook a hot meal. Make a chilled imitation crab salad. Toss the crab in mayonnaise, Worcestershire sauce, lemon, finely diced green onions, bell peppers and a drizzle of hot sauce, if desired. Taste it as you're mixing until you have the flavor you want. Serve it in lettuce wraps, chopped salad or a sandwich roll.