I’ve at all times appreciated pretend crab, the lunchmeat of the ocean. I used to be launched to it years earlier than I had the actual stuff, and I’ve at all times discovered it good in an uncanny valley form of manner. It’s candy and savory, and does fairly effectively in a dip or seafood salad. Although it might seem to be a processed, totally trendy meals, surimi has been round for a whole bunch of years and was initially invented as a use for leftover fish (resourceful!). It’s additionally decently excessive in protein (two grams per ounce!), which I respect.
As a devoted krab fanatic, I believed I had skilled the sticks in each accessible type till I noticed this recipe for “Crab Stick Crackers with Crab Dip” on the Meals Community web site.
I didn’t make the dip, however the crackers had been a revelation. The recipe may be very easy: Warmth some oil, unroll the krab, toss the krab strips in starch, then fry them. That’s all it takes to make a crispy cracker paying homage to the crab-flavored snacks I purchase in massive tins on the Asian market. They style like all generic fried factor once they first hit your tongue, however then the sweetness and umami that we affiliate with shellfish begins to play throughout the tongue, and it’s all simply pleasant.
Begin by unrolling your krab, then rip or lower into no matter shapes you want. You may make lengthy strips (for dipping), little squares for a cracker-like vibe, or skinny strips for sprinkling over a salad or seafood chowder. Place the strips on paper towels and blot to soak up extra moisture.
Warmth some vegetable oil so it’s someplace in between 325℉ and 350℉; you solely want a few inches value in a high-walled pot or pan. Place the krab strips or squares in a mixing bowl and toss with corn starch to coat. A tablespoon for each 5 ounces needs to be a lot. Don’t fear if the strips roll in on themselves; they are going to unfurl whereas frying.
As soon as the oil is heated, add the krab, working in batches so the strips have sufficient room to drift round with out touching. Fry for about 5 minutes, flipping as soon as, till your crackers are a golden brown. You’ll know they’re finished for positive as soon as they stop effervescent, indicating all their moisture has been depleted.
Switch to paper towels to complete crisping and season with chili powder, togarashi, or some other seasoning that strikes your fancy. I believe a little bit citric acid or True Lemon powder could be enjoyable, preserving with the seafood theme. You may as well maintain them plain.
Use your Krabckers such as you would any crispy snack. Dip ‘em into dip or use them as a crispy garnish for soup or salad. I’ve simply been munching on them, as-is, with out adornment, and my provide is rabidly diminishing…so I doubt they’ll see any soup. I believe they’d be nice on a chowder although, particularly a corn chowder.