Crab vs Krab!

In battle of crab versus krab, there is a clear nutritional winner

January 18, 2006

QUESTION: I was curious as to the nutritional value of imitation crab. This is the product made from surimi. Even though it is made from fish, I wonder how much is destroyed by the processing as compared to fresh fish? Thanks.

J.K., Oceanside

ANSWER: Surimi is a type of processed seafood made up of less expensive varieties of fish such as pollock that are deboned, rinsed and minced until there's nothing more than a bland and colorless mass. The surimi is then extruded in filaments that are woven together to resemble the texture and appearance of crab meat muscle fibers.

Next comes flavoring and coloring. In addition to crab, surimi is used to form imitations of expensive fish such as lobster, scallops or shrimp. The flavoring used is usually a concentrate made from real shellfish, so those with a shellfish allergies shouldn't consider surimi a safe alternative.

It may be difficult to tell the difference between surimi-based seafood salad and one containing the genuine article, especially if many other ingredients are present. Check the price, though, as surimi costs only a fraction as much as genuine shellfish. Consumers should check labels or ask the deli attendant to verify that they are getting the expected product.

Surimi differs from fish in that it contains a number of nonfish ingredients such as sugar, carbohydrate-based binding agents and flavorings (which may or may not include glutamate). Surimi is low in fat, so it is not a source of the omega-3 fatty acids found in some other types of seafood.

Comparing the products nutritionally, a 3.5-ounce serving of surimi contains 10 grams of carbohydrates, while there is less than a gram in a comparable amount of real crab meat. The serving of surimi has about 12 grams of protein, compared with 22 grams in real crab.

One other difference is that surimi is higher in sodium and lower in potassium than real crab meat. Surimi contains 841 milligrams of sodium and 90 milligrams of potassium, versus crab meat with 378 milligrams of sodium and 408 milligrams of potassium.

Surimi is not loaded with preservatives, and the flavoring is usually natural. As with most foods, there can be a variance in quality among brands. Read the ingredient statement to see what you are getting.

You can find surimi-type imitation seafood in prepared salads in the deli case but also in sealed containers in the refrigerator or freezer section of the store. Once opened, the surimi should be consumed within a few days. Unopened refrigerated packages can be kept for up to two months, and frozen surimi can be kept for up to 6 months. Check expiration dates for guidance.