Surimi
Varieties
Preparation, Uses, & Tips
Use surimi in recipes calling for shellfish. It is good chilled, in salads. For other dishes, add it during the last few minutes and cook just until heated through. Cooking surimi too long will cause it to toughen.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Slip breaded surimi into hot oil. Cook until brown, 2 to 3 minutes.
Storing
Wrap thawed surimi in plastic and store in the refrigerator for up to five days. Frozen surimi will keep in the freezer for two months. To thaw slowly, unwrap, place surimi in a pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place surimi (wrapped in a watertight bag) in a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g), with equal standing time in between zaps.
Nutrition Highlights
Surimi, 3 oz. (85g)
- Calories: 84
- Protein: 12.9g
- Carbohydrate: 5.8g
- Total Fat: 0.76g
- Fiber: 0.0g
*Excellent Source of: Selenium (23.8mcg) and Vitamin B12 (1.4mcg)
Surimi (imitation crab) provides 0.612 grams of omega-3 fatty acids, derived from EPA (0.244g), DHA (0.361g), and ALA (0.007g), per 100 grams of surimi (imitation crab).
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