Mystery Meat: Imitation Crab
If you're new here, you may want to subscribe to my weekly newsletter. Thanks for visiting!
While it is often said that imitation is the sincerest form of flattery, when it comes to imitation crab meat, that’s actually far from the case! But to understand why imitation crab is not the way to go, we must first understand exactly what it is…
To create imitation crab meat, manufacturers typically start with a base of Alaska Pollock (also known as Walleye Pollock, Whiting or Snow Cod). This fish is chosen primarily because it has a mild flavor that allows it to easily take on the flavor and texture of traditional crab meat, but also because it is readily available and is cheap to buy and process. To create the crab meat, manufacturers skin and de-bone the fish, mince it and then leach it of water to create a thick paste known as surimi. But we all know a fish paste isn’t going to cut it, so manufacturers add some combination of starch – usually wheat or tapioca – to stiffen up the mixture, sugars to preserve the surimi for storage and freezing, and egg whites to again stabilize the mixture and add gloss and shine. Vegetable oil can also be added to improve the texture of the mix.
To create the appropriate flavoring and coloring, manufacturers can either opt for natural flavorings – which are extracted from real crabs – or artificial flavorings. Popular artificial flavorings include carmine, caramel, paprika, and annatto extract – which, incidentally, can also help achieve the pink, orange and red hues found in real crab meat. In some cases, manufacturers will also add monosodium glutamate (MSG) to help enhance the flavor.
Finally, the mixture is steam cooked to create a flaky texture, vacuum packed to preserve the flavor and texture and shipped on out to the grocery stores.
What does a nutrition label have to say about imitation crab meat? Well, a 2 cup serving of real crab meat, for example, averages about 50 calories, 1 gram of fat, 7 grams of protein and less than 1 gram of carbohydrates. For imitation crab meat, calorie counts and fat grams are about the same, but because the fake stuff is mixed with sugars and starches, the carbohydrate content can go up significantly, with some varieties logging as much as 20 grams of carbohydrate – and an astronomical amount of sugar – per serving.
But is it bad for you? Well, not if you don’t care that some forms glow in the dark! According to this Food and Drug Administration (FDA) release examining the phenomenon, the glow is due to luminescent bacteria that occur naturally in seawater, fish, shellfish, and marine animals. But can it make you sick? Well, provided the manufacturer takes the steps necessary to ensure proper hygiene and appropriate food handling – and that the imitation crab has been thoroughly cooked during manufacturing – you should be ok. But to be fair, this could happen with the real deal too!
A second study in the Journal of Food Science, meanwhile, found that imitation crab meat can promote the growth of various bacterial pathogens if incorrectly stored either while leaving the plant or once in the home (although it should be noted that this is the case with many foods.).
The bottom line? Imitation crab, like almost any processed food item, is best avoided. Due to the various stabilizers, preservatives, sugar and added sodium, it’s best to save your pennies and opt for the real deal!
Sarey* Flickr Photo (CC)
Further Reading:
A Cranky Crab Confesses: Yes, I Use Splenda!
Sponsor note:
This post was brought to you by the Damage Control Master Formula, independently proven as the most comprehensive high-potency antioxidant multivitamin available anywhere. With the highest antioxidant per dollar value and a complete anti-aging, stress, and cognition profile, the Master Formula is truly the only multivitamin supplement you will ever need. Toss out the drawers full of dozens of different supplements with questionable potency and efficacy and experience the proven Damage Control difference!
Subscribe to Mark’s Daily Apple feeds
Posted By: Worker Bee
(
I used to like the seafood and crab sandwich from subway until I found out what was actually in imitation crab meat. Preservatives, like the preservatives found in ketchup are extremely bad for you. So, regrettably I can no longer get the sub sandwich anymore. I really liked it too.
Sure, it’s no organic grass fed beef. But imitation crab meat packs a wallop of protein for the relatively few calories it contains. And most fake crab meats range in the 7-12 grams of carbs rather than 20, which isn’t all that bad when comparing it to, oh, say, the typical protein shake, which range from 20-40 (Slimfast is somewhere in the high 30’s I believe). There are those who swear off processed foods and diet sodas, and all the more power to them, that’s the true healthy way to go. But I’d argue, blow-for-blow, imitation crabmeat is healthier than the average yogurt cup.
I’ve never eaten imitation crab meat, and I’ve never trusted imitation meats, even when I was a vegetarian. To use artificial flavors, tricks, and substitutes to make something taste like a natural food is counter to what I believe about real, wholesome food. I think it also tricks people into thinking they’re getting the nutrition benefits of the real thing. I know a vegetarian who eats a ton of an imitation meat made of corn. Scary.
Food Is Love
Anyone who’s ever lived in Maryland knows that the real problem with imitation crab meat is that it tastes nothing whatsoever like crab! Fake crab is to real crab as veggie burgers are to ground sirloin. The real stuff is expensive, but I’d much rather have it two or three times a year than have the icky stuff once a week. And that was true even before I discovered LC.
I used to eat the imitation crab and lobster until I got really sick once, years ago. Then I read the package and I’ve never touched it since.
“Surimi” as it is affectionally known in Japan.
I’ve searched EVERYWHERE for a healthy option. I enjoy the taste of it, and like Crabman said, packs a good amount of protein, but unfortunately have not found any alternatives from the real processed stuff. The regular brands available here in the US have some very questionable ingredients.
Marc
I have just finished a fresh crab sandwich on fresh white crusty bread with real butter, whole egg mayonnaise and a pinch of salt & pepper - I rest my case…
I have been sick all day from eating a salad with IC in it. Then I checked this site out and now I see why I am sick. If it’s not Maryland crabs, then none for me
After living in the mid-west for so long away from “the real deal” crab meat, it was hard find and imitation crab meat was much cheaper for us poor folk. With this said, imitation crab meat is a blessing in disguise for a lot of people in such areas. Finding good imitation crab recipes can be the hot pursuit of the day.
Basically, good quality imitation crab meat is much like King crab in its texture and draws close to its sweet flavor.
Good article!