You Must Make Your Own Crab Crackers With Imitation Crab Sticks
I’ve always liked fake crabs , lunch from the sea. I got to know him many years before I had any real material and I always found him good in some kind of uncanny valley. It’s sweet and savory, and great for a dip or seafood salad. While it may seem like a processed, completely modern food, surimi has been around for hundreds of years and was originally invented using fish leftovers (resourceful!). It’s also decently high in protein (two grams per ounce!), which I appreciate.
As a dedicated crab enthusiast, I thought I had tried the sticks in every form available until I saw this Crab Stick Crackers with Crab Sauce recipe on the Food Network website.
I didn’t dip, but the crackers were a revelation. The recipe is very simple: heat some oil, unwrap the crab, roll the crab strips in starch, then fry them. That’s all it takes to make crunchy, crab-flavored crackers that I buy in big jars at the Asian market. They taste like regular fried foods when they first hit the tongue, but then the sweetness and umami that we associate with shellfish play on the tongue, and it’s all just delicious.
Start by unwrapping the crab and then rip or cut it into whatever shape you want. You can make long strips (for dipping), small squares for crackers, or thin strips for topping salad or seafood chowder. Lay the strips on paper towels and blot to absorb excess moisture.
Heat some vegetable oil somewhere between 325℉ and 350℉; you only need a couple inches in a high-sided pot or pan. Place the crab strips or squares in a bowl and stir in the cornstarch to coat. A tablespoon for every five ounces should be enough. Don’t worry if the strips curl up on their own; they will unfold while frying.
Once the oil is hot, add the crab, working in batches so the strips have enough room to float without touching. Roast for about five minutes, turning once, until the crackers are golden brown. You’ll be sure they’re done once they stop bubbling, indicating that all of their moisture has been drained.
Transfer to paper towels to brown and season with chili powder, togarashi, or whatever seasoning you like. I think a little citric acid or True Lemon powder would be fun, keeping the seafood theme going. You can also keep them simple.
Use your crabs like you would any crunchy snack. Dip them in sauce or use as a crunchy garnish for soup or salad. I’ve just been chewing them as is, with no garnishes, and my supplies are dwindling wildly…so I doubt they’ll see the soup. I think they would be good in soup, especially corn soup.