Delicious surimi recipes?

Cooking Discussions Cooking, Cookbooks, Ingredients
25

Those actually look pretty good for a surimi recipe. I may have to try them. Unfortunately, where I live, real crab is insanely expensive. Canned crab is typically vile.

26

It’s funny, but I’ve had real crab ceviche many times, and I prefer the surimi version! It just has a better mouth-feel to it.

You can also add chopped chrimp to it to make a shrimp-krab ceviche. Also very good.

3 Likes
27

Any new ideas?

Should I add Krab to a Russian salad?

  • Yes
  • No

0 voters

28

I like surimi in kimbap and Thai omelets. And also sunomono.

2 Likes
29

I have to look up Thai omelette.

30
1 Like
31
32

There used to be an AYCE Chinese buffet nearby. One of the offerings was surimi baked with cream cheese and something with a sweet tang, perhaps sweetened rice vinegar or mirin. Ashamed to say I LOVED it.

2 Likes
33

There are quite a few Chinese buffet surimi casserole recipes online! Most involve cream cheese or cheddar!

34

Mac & Cheese with surimi and veg

https://www.saputospecialty.com/en/recipes/crab-rangoon-dip

1 Like
35

I wonder how often people end up eating surimi (or krab) without even knowing it. And thinking they’re actually eating, um, crab or lobster.

3 Likes
36

Judging by how often I see it called “snow crab,” a lot. I was once served a “lobster” bisque made with surimi. (I did not think it was lobster.)

2 Likes
37

I can’t imagine mistaking it for anything but for what it is.

3 Likes
38

Well, some of it is very good quality and pretty close to crab.

2 Likes
39

I’ll take your word for it, as I’ve only had not-fancy krab. Texture, flavor, looks … all off.

1 Like
40

I am making this tonight, I think!

Half the surimi in Enchiladas Suizas, and half the surimi in this Ceviche de Jaiba /Jaiva.

41

Ah, see, every palate learns!

You might try a poisson cru. What I do now is…

  • 1.5 Lbs Tombo/Albacore/Thon Rouge Tuna Cut into 1" cubes (perhaps a little larger) Rinse fish before chopping
  • 5 or 6 limes, juiced
  • 1 to 2 Cucumbers, seeded and then cut into 1/4" thick half moons
  • Tomatoes (15? cherry tomatoes cut in half, or 3-4 Roma Tomatoes seeded and chopped large
  • 1/2 a Sweet Onion (Maui, Walla Walla) or Red onion sliced thin
  • 2 or 3 carrots grated or sliced with wavey peeler
  • Green Bell pepper chopped
  • 2 or 3 Celery stalks (sliced on the bias)
  • Parsley Chopped
  • Green Onions , 1 bunch
  • Pepper
  • Salt (some with the fish and lime juice and more later after mixed to taste
  • Red pepper flakes (opt) just a few
  • 1 Can of Coconut Milk or whatever Coconut milk you can find

Put tuna and lime juice together with a little kosher salt. Let that marinate for the 1/2 hour or so as you chop the rest of the ingredients. Stir it a few times to make sure all the fish gets cured in the lime juice. Add some coconut milk, maybe 1/4 cup to the fish. Add in all the rest of the ingredients, add the rest of the coconut milk and stir. Adjust salt and pepper. You can serve it right away, but I prefer for everything to macerate together for 15 minutes at least.

2 Likes
42

And Krab Rangoon!

1 Like
43

When I have extra surimi, my go to (aside from adding them into ramen or other noodle soups) are HK style curry fishball with pork skin and daikon, Japanese oden, or ,at little bits at a time,…chawanmushi.

The curry fishballs/surimi and oden win for volume of surimi used.

3 Likes
44

Help! I need to make a seafood enchilada on Saturday!

This has become an occasional comfort food at our house lately. I use surimi or shrimp, and corn tortillas.