20+ Imitation Crab Recipes: Sushi, Salads, Pasta, Dips & Easy Weeknight Meals

Imitation crab — aka surimi or “krab” sticks — is one of the most underrated pantry powerhouses. It’s cheap, shelf-stable when unopened, precooked, and wildly versatile: cold salads, spicy sushi bakes, creamy pasta, quick sautés… you name it. This guide gives you everything you need: a quick primer on what imitation crab is, smart tips for handling it, and six full, tested-feel recipes (plus many quick ideas) so you can start cooking from the first line. Read the TL;DR, jump to a recipe, or scroll for all the tricks and FAQs.

TL;DR — Why you’ll love cooking with imitation crab

• Fast and ready: it’s already cooked, so most dishes are assembly or short-heat finishes.
  
• Affordable: much cheaper than real crab, great for feeding a crowd.
  
• Texture-friendly: flakes and sticks work in both cold and warm dishes (just don’t overcook).
  
• Versatile: sushi, pasta, dips, salads, sandwiches, and skillet meals.
  

What is imitation crab (surimi)?

Imitation crab is made from white fish (commonly pollock) that’s been processed into a paste, flavored, shaped, and colored to resemble crab meat. It’s often sold as sticks, chunks, or flakes. Since it’s processed, check labels if you’re avoiding certain additives, watching sodium, or have allergies (it can contain egg, soy, or gluten depending on the brand).

Quick notes before you cook

• It’s precooked. Treat it like a delicate protein — warm briefly, don’t boil or fry it long.
  
• Texture tip: for salads or sushi, gently shred or flake rather than pulverizing.
  
• Storage: unopened packages are fridge-stable per the label; once opened, keep tightly wrapped and use within 3–5 days.
  
• Flavor: it’s slightly sweet and mild. Acid (lemon, rice vinegar) and bold condiments (mayo, sriracha, furikake) amplify it beautifully.
  

Top ways to use imitation crab (quick list)

• Sushi: California rolls, hand rolls, or sushi bake
  
• Salads: classic crab salad, crab louie, grain bowls
  
• Bakes & dips: spicy crab bake, hot cheesy crab dip
  
• Pasta & mac: creamy crab pasta or crab mac ’n’ cheese
  
• Sandwiches & wraps: crab melt, avocado-crab wrap
  
• Quick skillet: garlic-butter surimi with lemon and herbs
  

Full Recipes (6 detailed, ready-to-cook)

1) Spicy Crab Sushi Bake

Serves: 6–8 | Prep: 15 min | Cook: 20 min

A comfort-food spin on California rolls — creamy, spicy, and spoonable over rice.

Ingredients

• 3 cups cooked sushi rice (seasoned with rice vinegar, sugar, salt)
  
• 1 lb imitation crab, chopped or shredded
  
• 1 cup kewpie mayo (or good mayonnaise)
  
• 3 tbsp sriracha (adjust to taste)
  
• 1 tbsp soy sauce
  
• 1 tbsp sesame oil
  
• 2 tbsp furikake (for topping)
  
• 1 avocado, sliced (optional, to serve)
  
• Nori sheets and cucumber slices, for serving
  

Instructions

1. Preheat oven to 375°F (190°C). Spread the seasoned sushi rice in a 9×13 baking dish, pressing into an even layer.
   
2. In a bowl, mix the chopped imitation crab with mayo, sriracha, soy sauce, and sesame oil until creamy. Taste and adjust heat.
   
3. Spread the crab mixture over the rice evenly. Sprinkle furikake on top.
   
4. Bake 12–18 minutes until bubbly and slightly golden. Let rest 5 minutes.
   
5. Serve warm with sliced avocado, torn nori, and cucumber slices—use as scoopable “sushi” on nori.
   

Notes: You can broil the top for 1–2 minutes at the end if you want extra browning. Leftovers reheat well (briefly) and are great spooned over greens.

2) California Roll Handrolls (Quick Home Version)

Serves: 4 | Prep: 15 min

A speedy, assembly-style California roll — perfect for weeknight sushi cravings without rolling mats.

Ingredients

• 8 nori sheets, halved (16 handrolls)
  
• 2 cups cooked sushi rice (cooled slightly)
  
• 8 oz imitation crab, flaked
  
• 1/2 cup mayo (or kewpie)
  
• 1 tbsp rice vinegar
  
• 1 tbsp sesame seeds
  
• 1 cucumber, sliced into matchsticks
  
• 1 avocado, sliced
  
• Soy sauce, pickled ginger, wasabi for serving
  

Instructions

1. Mix flaked crab with mayo and rice vinegar. Season with a pinch of salt.
   
2. Lay half a nori sheet in your hand, spread ~2–3 tbsp rice near one corner, add a spoonful of crab, cucumber and avocado.
   
3. Fold the nori into a cone over the fillings (wet the edge of the nori to seal if needed).
   
4. Sprinkle sesame seeds on top and serve with soy sauce.
   

Notes: Handrolls are forgiving. Use more or less rice to preference. Great for parties — guests assemble their own.

3) Classic Imitation Crab Salad (Creamy Crab Salad)

Serves: 4 | Prep: 10 min

Bright, creamy, and excellent as a sandwich filling or served on lettuce.

Ingredients

• 12 oz imitation crab, shredded
  
• 1/2 cup mayo
  
• 2 tbsp sour cream or Greek yogurt (optional, for tang)
  
• 1 tsp Dijon mustard
  
• 1 tbsp lemon juice
  
• 2 stalks celery, finely chopped
  
• 2 tbsp chives or green onion, sliced
  
• Salt & pepper to taste
  
• Romaine leaves or sandwich bread, to serve
  

Instructions

1. Combine mayo, sour cream (if using), Dijon, lemon juice, salt and pepper. Stir in celery and chives.
   
2. Fold in shredded imitation crab gently. Adjust seasoning. Chill 10–20 minutes for best flavor.
   
3. Serve spooned into lettuce cups, on toasted bread, or stuffed into a croissant.
   

Notes: Add a pinch of Old Bay or smoked paprika for a coastal flavor twist.

4) Creamy Imitation Crab Pasta

Serves: 4 | Prep: 10 min | Cook: 15 min

A weeknight-friendly pasta that’s luxuriously creamy without being fussy.

Ingredients

• 12 oz pasta (penne or linguine)
  
• 1 tbsp butter
  
• 2 cloves garlic, minced
  
• 1/2 cup dry white wine or chicken broth (optional)
  
• 1 cup heavy cream
  
• 1 cup grated Parmesan
  
• 8–10 oz imitation crab, torn into chunks
  
• Zest and juice of 1 lemon
  
• Fresh parsley, chopped
  
• Salt & pepper to taste
  

Instructions

1. Cook pasta until just shy of al dente; reserve 1/2 cup pasta water, drain.
   
2. In the same pot, melt butter over medium heat, sauté garlic 30 seconds. Add wine/broth and reduce slightly.
   
3. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and stir until melted. If sauce is thick, loosen with reserved pasta water.
   
4. Fold in pasta and imitation crab, heat until just warmed (1–2 minutes). Add lemon zest, juice, parsley, salt & pepper. Serve immediately.
   

Notes: Keep heating brief—the crab is already cooked. Add peas or asparagus for veggies.

5) Hot Cheesy Imitation Crab Dip

Serves: 6–8 | Prep: 10 min | Bake: 18 min

A crowd-pleaser: warm, cheesy, and perfect with crackers, bread, or chips.

Ingredients

• 8 oz cream cheese, softened
  
• 1/2 cup sour cream or Greek yogurt
  
• 1 cup shredded cheddar or Monterey Jack
  
• 1 cup imitation crab, chopped
  
• 2 tbsp mayonnaise
  
• 1 tsp Worcestershire sauce
  
• 1/2 tsp Old Bay seasoning (or paprika + garlic powder)
  
• 2 tbsp breadcrumbs (optional)
  
• Chopped parsley for garnish
  

Instructions

1. Preheat oven to 375°F (190°C). Mix cream cheese, sour cream, mayo, Worcestershire, and Old Bay until smooth. Stir in crab and half the cheese.
   
2. Transfer to a small baking dish, top with remaining cheese and breadcrumbs. Bake 15–20 minutes until bubbly and golden.
   
3. Garnish with parsley and serve hot.
   

Notes: For a lighter version, use Greek yogurt and lower-fat cheese. Serve with toasted baguette slices.

6) Garlic-Butter Imitation Crab Skillet

Serves: 2–3 | Prep: 5 min | Cook: 6 min

Fast, bright, and perfect to toss with rice or greens.

Ingredients

• 10–12 oz imitation crab, torn or chopped
  
• 2 tbsp butter
  
• 3 cloves garlic, minced
  
• 1 tbsp lemon juice
  
• 1 tbsp chopped parsley or dill
  
• Salt & pepper to taste
  

Instructions

1. Heat butter in a skillet over medium. Add garlic and cook 30 seconds until fragrant.
   
2. Add imitation crab and toss 1–2 minutes until warm. Stir in lemon juice and herbs. Season and serve immediately.
   

Tips: Serve over wilted spinach, buttered toast, or with a side of roasted potatoes.

Short recipe index — more ideas (fast)

• Crab & avocado bowls
  
• Crab-stuffed mushrooms
  
• Imitation crab tacos with slaw
  
• Cold crab ceviche-style with lime & jalapeño
  
• Crab fried rice (add at the end)
  
• Crab mac & cheese
  
• Crab and corn chowder
  

How to prepare & store imitation crab (the practical stuff)

• Thawing: If frozen, thaw overnight in the fridge or under cold running water for quick use.
  
• Flaking: Pull apart against the grain with fingers for ribbons that mimic crab meat.
  
• Cooking: Since it’s precooked, only warm briefly — overcooking makes it rubbery. Add at the very end of a simmer or finish in the oven for bakes.
  
• Storage: In the fridge after opening, keep in an airtight container for 3–5 days. Freeze if you won’t use it soon, but note texture softens after freezing.
  

Flavor pairings & substitutions

• Sauces that sing: kewpie mayo + sriracha, lemon-butter, soy + sesame, tartar-style dressing.
  
• Herbs & spices: dill, parsley, chives, Old Bay, smoked paprika.
  
• Substitutions: canned tuna or cooked shrimp in some dishes, though texture and flavor will differ.
  

Nutrition & diet considerations

Imitation crab has fewer calories than many seafoods but can be higher in sodium and contain additives. If protein or micronutrients are priority, real crab often has more naturally occurring nutrients. Always check labels for allergens (fish, egg, soy) or gluten-containing binders.

Pro tips to make these recipes sing

• Add acid (lemon, rice vinegar) to balance the sweetness of surimi.
  
• For sushi or salads, chill ingredients before assembly to maintain texture.
  
• Use kewpie mayo for authentic sushi-bake flavor; regular mayo works fine too.
  
• Don’t over-rely on heat: most great imitation crab dishes are quick finishes or cold assemblies.
  

FAQ