DIY Imititation Crab

I’ve been searching the internet for DIY imitation crab recipes for weeks. Most people on the keto diet would simply opt for real crab meat since it’s low-carb by design… the problem with this for me is that I’m allergic to lobster and crab, so that added to the necessity for a low-carb imitation crab for California Rolls.

To get my ideas, I started by reading ingredient lists and then watching this youtube video on how imitation crab sticks are made. This led me down a path of getting a general idea for the sticks. Taste-wise, the final product does have a bit of a fishy taste, and while not as rubbery as store-bought, the xantham gum did do a convincing job. I used these for Keto Sushi (the California Rolls), and they were delicious and passable.

DIY Imititation Crab

Recipe by Shaylynn Hayes-Raymond

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 4 pieces white fish (I used Sole)

• 1/3 cup mayonnaise

• 1/2 tbsp lemon juice

• 1/4 cup cream cheese

• 1/2 tsp xantham gum

• 1/4 tsp chili powder

• 1/2 tsp garlic powder

• Sprinkle of paprika to top

Directions

• Preheat oven to 400F
• Add all 4 pieces of fish to the blender and blend on high until broken down
• Add mayonnaise, cream cheese, xantham gum, and spices to blender and blend until a consistent paste
• Spray dish and then add paste
• Sprinkle on top with papkrika (for coloring)
• Bake for 20 minutes
• Let cool on counter until safe temperature for fridge and then refridgerate for at least 1 hour before using (firms it up)

Here’s how it looked before chopping it: