seared surimi crab

seared crab/pizza The crab should be honoured – imitation really is the highest form of flattery. How many foods can boast a look-alike, a mimic, a poseur, an impersonator, that actually rivals the real thing? Well … crab does. If you are not familiar with this crab copycat, then listen up. It looks like crab, it acts like crab and for those who really don’t know any better (which is a few of us) it taste like crab – and is a heckuva lot easier to eat, no digging required. If you haven’t wondered yet, you should have – if it’s imitation, then what the heck is it made of? Thankfully, fish does stand in here, as the great pretender – along with a few other ingredients to create this tasty seafood stand-in, known by insiders as surimi. So, do not be afraid – unlike other faux foods – this is simply one which swaps uptown for downtown – seafood for fish – headed wherever you want it to, and in this case, it’s headed for a pizza.

And when you help it along in the flavour department, and follow it up with some serious searing – your family and friends will wonder how you’re managing to serve one of the most delectable delicacies the ocean has to offer as often as canned tuna – well, it’ll be our little secret. It’s most often found in salad rolls and sushi, served cold – which certainly is a tasty way to enjoy it, but get a little heat going and you will be somewhere else entirely. Where, you ask? Well read on to find out where a mess of seared surimi can end up …

click here to jump down to the seared surimi crab recipe

1. Break up as many trays of crab as like – you’ll find it at the fish counter.

2. Get a pan on medium-high heat and swirl in a little oil.

3. And in goes the crab – see? There it is – behind those bubbles, is some serious searing.

4. And in goes the rest.

5. Here comes the sear.

6. And I say, it’s alright!

7. Get a few seasonings together – and in this case, s & p, garlic & onion powder.

8. Starting to get some serious action in the caramelization department.

9. And that’s exactly what we’re looking for.

10. Continue tossing and searing, until there are brown bits everywhere, remove from the heat, and there you have it – seared crab headed for all sorts of destinations.

11. And in this case – atop naan, with a smear of salsa, tomato slices, the seared crab, sliced scallions and cheese, a couple of minutes under the broiler, and who did you say made this?

12. Well, you did, silly!

1. Separate into pieces as much of the following as you need:

surimi crab
oil for searing
1-2 tsps. seasonings: garlic & onion powder, s&p

2. Heat a pan or wok over medium-high heat and swirl in a tablespoon or 2 of oil, depending on how much crab you’re searing. Leave for a couple of minutes and start moving it around to sear on all sides. When it is all a lovely and brown, take it off the heat and start dreaming.

the crab gets dressed

get creative with seared surimi

put it on your next pita pizza along with the usual suspects
roll it up in rice paper with a few noodles, lettuce & scallions for a salad roll
add it to a salad – toss in at the end to turn a salad into a meal
chop it up, add a little mayo, diced celery and scallions for an instant crab salad sandwich
roll it up in sushi – get the crab which is in stick form, it will be easier roll
use it instead of raw fish to make poke – an Hawaiian-style tapas
use it in place of seafood or tuna in your next casserole
add to any pasta sauce – pesto, cauliflower cream sauce, primavera, marinara, carbanara, puttanesca, vongole
use in any asian-style recipe in place of the protein the recipe calls for – stir-fries, fried rices, vegetables with asian noodles,

crab call

Use it in any dish where crab is called for. Adding a can or 2 of canned crab to the imitation variety ups the flavour and the texture: