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sushi crab mix / surimi consistency
I can never get my imitation crab to be the same consistency as sushi or poke places. Whenever I make it, its either too chunky or chopped into tiny pieces but I can’t get it into small strands like at restaurants. Is there a certain kind of imitation crab that I should use like sticks or chunks? And how do I get my crab mix to consist of little strands, what’s the method to chopping or maybe using a food processer? I use mayonnaise to mix it together, any tips?
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Imitation crab you can unroll then cut try to find the edges and unroll then cut or rip apart if it's just a texture issue.
Some surimi comes packaged in shreds instead of crab leg looking pieces.
Maybe check an asian grocery?
Try to look in an Asian grocery store, I have found that it comes in clumps, to be used in dips and salads and sticks that peel apart. Happy hunting!
https://i.imgur.com/zrga9PK.jpg
You'll need to be looking for this type of krab. Most Asian markets will have it in their frozen section. It'll be individually wrapped in plastic. You'll have to wring the juices out of the krab sticks before use otherwise it won't bind as well with mayo or any other sauces you'll want to mix with it. After you wring out the juices, you'll want to separate the strands then mix with sauce. Hope that helps! Sorry I don't know a name brand of the top of my head but there's tons.
Sushi and Poke restaurants are likely serving you fresh, real crab. Imitation crab is... Better described by Wikipedia:
"Alaska pollock (Theragra chalcogramma) from the North Pacific is commonly the main ingredient, often mixed with fillers such as wheat, and egg white (albumen)[1] or other binding ingredient, such as the enzyme transglutaminase.[3] Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside"