May these 4 imitation crab soup recipes inspire you to create your own.
Different types of imitation crab sticks
Imitation crab sticks are a type of seafood made from something called surimi. It is a fish paste made from starch and finely pulverized white fish. It is then shaped and coloured to resemble the crab leg meat. It is also known as krab sticks, seafood sticks.
It contains little or no crab and so many argue that it is less nutritious than the real thing. Note that it is less nutritious, not no nutrition.
Even though it may not have the same nutrition as real crab, it is convenient and cheap to use. Not everyone can afford the real thing.
I have seen people use it in salads, dips, sushi rolls, fried rice or noodles, savoury, pancakes, and crispy crab chips. Here are some examples of it being used in soups.
Recipe 1 - Egg drop imitation crab soup
This is a classic egg drop soup recipe using imitation crab soup. The portion is for one person.
Ingredients
2 stalks spring onion
1 packet imitation crab sticks
2 eggs
80ml chicken stock
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon mirin (optional)
Salt and pepper to taste
Instructions
Slice the imitation crab sticks into bite-sized pieces. Shredding is fine too.
Separate the spring onion stems from the leaves
Slice the stems into bite-sized pieces and julienne the leaves as garnish
Heat up 2 tablespoons cooking oil in a sauce pan
Stir fry the stalks of the spring onion
Add the chicken stock, soy sauce, rice wine, mirin and salt
Add the crab sticks and let cook for 2 to 3 minutes. The imitation crab is cooked. The cooking is to heat and soften them as well as for flavour absorption
Beat the eggs and stir into the soup to create egg flowers
Serve with julienned spring onion leaves as garnish
Add a dash of sesame seed oil if you have some
Serve hot
Recipe 2 - Shredded chicken and imitation crab soup
2 to 3 tablespoon cornstarch mixture (link to thickened soup)
Soy sauce and pepper to taste
Instructions
Bring the chicken broth to a boil
Add the shredded carrot, black fungus
Add the shredded chicken and crab sticks
Bring the soup back to the boil and cook until the carrot is cooked
Beat 2 eggs and pour them into the soup. Stir to form egg flowers
Season with soy sauce and pepper
Thicken the soup with the cornstarch mixture
Turn off the heat and serve
Recipe 3 - Imitation crab steamed egg custard
This steamed egg custard is flavourful and soft. Great on its own or with rice. If you are new to steaming soup, do visit this page on the steaming technique.
Ingredients
3 eggs
5 imitation crab sticks
2 conpoy (dried scallops)
Soup stock
Soy sauce
Sesame seed oil
Pepper
Instructions
Soak the dried conpoy with some hot water to rehydrate. It is ready when it is soft enough to break into pieces
Beat the eggs and add an equal amount of stock
Add 1 tablespoon soy sauce to taste
Shred the imitation crab sticks and add them to the egg mixture
Heat up a tablespoon of cooking oil in a frying pan
Fry the dried conpoy pieces on medium heat for a couple of minutes
Add the fried conpoy to the egg mixture
Pour the egg mixture into a serving bowl, cover with cling wrap
Bring a deep pot or wok of hot water to a roaring boil
Steam the egg mixture for about 10 minutes or until the steamed egg custard has set
Drizzle with sesame seed oil and pepper before serving
Recipe 4 - Imitation crab and radish soup
When daikon radish is soft, it is not mushy. It acts like a sponge, soaking up the flavour from the soup. This recipe is a quick way to enjoy this giant vegetable.
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