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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.
Surimi comes in a variety of shapes, which resemble shrimp, scallops, crab, and lobster tail. It is available breaded or unbreaded, frozen or thawed.
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)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
