Walk into any store that sells groceries and you’ll probably see imitation crabs there. You’ll find it flaky and maybe a little sweet. This seafood-flavored stick is often found in California rolls, as well as in seafood salads and crab dips. People sometimes call it “crab meat,” which is to tell you that it’s not the actual meat of the crustacean. The fact that it’s kept in the seafood section or the frozen food section is proof that a lot of people buy it and like it.
The composition of imitation crab is also complex, and this includes its nutritional content. But it offers a cheaper option and the texture and flavor is not much different from real crabs.
But when you take a closer look, you will realize that there are some trade-offs. The biggest difference, especially when compared to real crab meat, is protein and carbohydrates. A nutritionist named Emily Sullivan says real crab meat is different. One cup contains 24 grams of protein and it has zero grams of carbohydrates.
Imitation crab has much different protein and carbohydrates. It provides only 10 grams of protein. But it has a high carbohydrate content of 20 grams. Real crab is a protein powerhouse, and it contains hardly any carbohydrates. Fake crabs have less protein and they are much higher in carbohydrates. This usually comes from the starch they use to bind it together.
In addition to protein, real crabs contain key vitamins and minerals. Imitation products contain half the selenium of real crabs. Zinc also contains only 10 percent. In addition, many of the vitamins are lower. These include niacin, vitamin B5, folic acid and vitamin B12. Fake crab may look like real crab, but it lacks many vitamins.
Many people are surprised by the added sugar; imitation crab does not taste sweet. But the truth is that heavily processed foods are usually sweetened. This helps them last longer on the shelf, and salt and fat are also added.
Some brands contain as much as 25 percent of the calories from extra sugar, so consider your dietary goals. The American Heart Association suggests a limit. Added sugars should contain no more than 6 percent of your daily calories, which equals about 30 grams. They provide only calories without good nutrition, which can cause people to gain weight.
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Most imitation crabs also use sorbitol. It’s not always listed as a sugar alcohol, and sorbitol comes from sugar anyway. It works to make food stickier. In addition, it is a sweetener. It provides 70% of the sweetness of sugar, and it doesn’t usually produce calories.
But consuming sorbitol can sometimes cause problems. Some people develop stomach problems as a result, and like other sugar alcohols, it is not well absorbed and can easily lead to flatulence or bloating. The FDA says sorbitol is generally safe, but products containing large amounts of sorbitol require a warning. If there is enough sorbitol to equal 50 grams, a warning is required.
Highly processed foods contain strange ingredients, and it can be hard to name them. Imitation crab contains such ingredients; sodium tripolyphosphate is put into the imitation crab meat. It makes the food look prettier. It is mostly used in certain medications and is also found in laundry detergent. The FDA considers it mostly safe. But if too much is used, it can be toxic.
There are other complex ingredients there. You might see disodium 5′-A-megaminonucleotide. Tetrasodium pyrophosphate is also listed. Many artificial colors are also used, and artificial flavors are added. It makes the crab look and taste just right.
Crab Salad Recipe With Imitation Crab Or Canned Crab Meat recipes
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl
- 1 Fork or Spoon For mixing and flaking
Ingredients
Main
- 8 oz imitation crab meat
- 4 hard-boiled eggs
- 1 onion
- ½ cup mayo
- salt
- pepper
Instructions
- Flake or shred the imitation crab meat into a mixing bowl.
- Finely dice the onion.
- Chop the hard-boiled eggs.
- Add the diced onion and chopped eggs to the bowl with the crab meat.
- Add the mayonnaise to the bowl.
- Gently mix all ingredients together until well combined.
- Season the salad with salt and pepper to taste.
- Stir again to ensure seasoning is evenly distributed.
- For best results, cover the bowl and refrigerate for at least 15-30 minutes to allow flavors to meld.
- Serve chilled as desired.
Notes
The more of these foods you eat means a higher risk. This involves many health problems. People who need special diets need to be aware of them, as do pregnant women’s diets.
Imitation crabs have some special benefits for pregnant women. The main one is that they are easy to find and use and usually cost less. And it cooks quickly. Nutritionally, it is low in fat. Low in calories too. This helps control cholesterol levels. This portion contains 81 calories. It contains only 17 milligrams of cholesterol. Low fat and low calories are better suited for a maternal diet.
It is also low in mercury. Mercury in some fish can harm babies by affecting their neurological development. Crab imitators mainly use Pollock, which the FDA says is the best choice of fish. This is because of the low levels of mercury and the fact that imitation crabs also contain phosphorus. The body needs phosphorus, which helps teeth and bones. Phosphorus is needed for muscle and kidney function. Phosphorus is also needed for nerve function.
But there are potential problems with eating it, especially during pregnancy. The drawbacks usually come from the fact that it is a processed food. The biggest problem is the high sodium content, three ounces contains a lot of sodium, it can reach 700 or even 800 mg. The upper limit for daily intake is 2,300 milligrams. Eating a lot of fake crab can add up to a lot very quickly. It can also cause swelling during pregnancy, and it’s wise to limit your intake.
Canned imitation crab meat contains preservatives which include MSG and sodium benzoate. These additives may not be healthy for everyone and can have adverse effects on infants in particular. Fetal growth can be affected and bone development may also be affected.
A serious concern is incorrect food labeling. This can happen with products such as surimi. a 2017 study looked at 16 food products. The study found that labels are sometimes incorrect. This was for the ingredients listed, or the type of fish used. This poses a risk to people’s health, especially for those with allergies.
Fake Crab Cakes
Equipment
- 1 Box Grater Or food processor with grating attachment.
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 skillet
- 1 Spatula
Ingredients
Main
- 1 zucchini grated
- 1 egg
- 3 tablespoons dry bread crumbs
- 1 tablespoon seafood seasoning such as Old Bay®
- cooking spray
Instructions
- Grate the zucchini using a box grater or food processor.
- If desired, salt the grated zucchini and let it sit for 10-15 minutes to draw out moisture, then squeeze out excess water thoroughly using a towel or paper towels.
- In a mixing bowl, combine the drained grated zucchini, egg, dry bread crumbs, and seafood seasoning.
- Mix the ingredients together until well combined and the mixture holds together.
- Form the mixture into two equally sized patties.
- Lightly coat a skillet with cooking spray and heat over medium heat.
- Carefully place the zucchini patties into the hot skillet.
- Cook for 4-6 minutes per side, or until golden brown and cooked through, flipping once.
- Remove patties from skillet.
- Serve hot.
Notes
2. The amount of bread crumbs needed may vary slightly depending on the moisture content of the zucchini and the size of the egg. Add just enough to create a mixture that holds its shape when formed into a patty.
3. Seafood seasoning like Old Bay is key to mimicking the "crab" flavor. Don't be shy with it! Consider adding a pinch of cayenne or a dash of hot sauce to the mix for a little heat.
4. Cook over medium heat to allow the interior to heat through and set while achieving a golden-brown, crispy exterior without burning.
Some steps can make you eat safer. This is mainly for pregnant women, or people with allergies. First be sure to check the ingredient list and look for foods that contain only Alaskan cod. Check for small amounts of preservatives and low salt content. This is important for canned foods. When dining out, ask what ingredients are in the food. Restaurants should know their ingredients.
Never eat raw or undercooked fake crabs; raw seafood can carry harmful bacteria. Listeria monocytogenes is a harmful bacteria. The CDC states that pregnant women are at greater risk, and they are more susceptible to Listeria infection. The infection can cross the placental barrier and later harm the fetus. On the other hand, imitation crabs require frequent cooking and must reach a safe internal temperature. U.S. food safety guidelines recommend cooking most seafood at 145°F or 63°C, a high temperature that kills harmful bacteria.
If you want an alternative to fake crab, especially if you’re making soups or dips at home. Using real crab is a major recommendation, and Emily Sullivan thinks it’s even better. Real crabs always provide more nutrition.
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What You’re Really Eating When Having Imitation Crab
Is It Safe To Eat Imitation Crab During Pregnancy?
TikTok Swears Sam’s Club Imitation Crab Legs Taste Just Like This Pricey Seafood
