Crab meat makes for a very appealing source of protein rich food with many nutritional benefits such as high concentrations of calcium, phosphorus and selenium – all three essential elements for keeping your teeth and bones strong.

Crab meat can be prepared in different ways: grilling, steaming or baking. Each method brings a specific flavour and texure to the meal.

Myth 1: Imitation crab meat is healthy

While crab imitate do contain some protein, they’re mostly made up of added sugars and starches for calories. While a three ounce serving of imitation crab meat sticks has about 16 grams of carbs, 10 grams are sugar and could be a problem if you have diabetes or are on a low sugar diet. This is also worst food for health as it contains additives such as MSG and sodium benzoate, and phosphate preservatives that can be detrimental for some people.

If a recipe calls for real crab meat, it probably should be, however for inexpensive substitutes in casseroles and salads where the crab doesn’t have to be cooked first, imitation crab can be used. Surimi, which is minced fish meat mixed with things like egg whites, starches, oils and sugar before being formed as sticks or flakes and dyed red to look like real crab, is the usual medium for mock crab.

When compared to raw and shelled crab, imitation crab is more cost effective and has wormed its way into buffets and supermarkets in the ‘fake seafood’ section.

But sometimes you really don’t want to use imitation crab as your go to every day. The product also itself is not nutritious and far less sustainable to the environment than fresh local crab and its fisheries are already hugely depleted to the point of no return in some regions of the US with many species entirely extinct with a disastrous impact on marine life.

Myth 2: Imitation crab meat is cheaper

Fresh seafood is more expensive than immitation crab (ever wonder why a burger with fish costs almost the same as a burger without fish?), but it’s not without risk. There are additives and preservatives in imitation crab that certain people might not be able to tolerate; and the salt levels in imitation crab can soar your blood pressure sky high. Since imitation crab products with phosphate additives are associated with headaches in some people, it’s important that you read labels carefully before purchasing these.

To make imitation crab they use minced fish and mix it with fillers like water, salt, sugar, and sorbitol among others to get it’s texture. Then, once piped into rectangular molds to facilitate easy piping, orange food dye is applied to replicate the look of crab meat, its pressed, pasteurized and used in dishes to give seafood flavors and texture.

Allergy sufferers or those allergic to shellfish or eggs will want to avoid imitation crab, however, as it contains eggs, soy and seafood extract; these could trigger an allergic reaction in some cases. Imitation crab contains both fish parts and egg whites, so carnivores, vegans, or vegetarians cannot eat it. If you do go ahead and prepare imitation crab do so properly, seal or wrap it up and store it in the fridge or freezer to keep it fresh and remember to mark the storage container so you can easily identify it.

Myth 3: It turns out imitation crab meat is better for the environment.

Those orangey red sticks you find on many restaurant California rolls and crab ragoons are imitation crab, which is surimi — minced white fish mixed with salt, sugar, egg whites, vegetable oil and assorted additives like gums, such as carrageenan or xanthan gums — and has no real seafood. However, unfortunately for vegans, imitation crab coloring is often sourced from derived coloring agents, many of which come from insects, so imitation crab isn’t 100 percent vegan-friendly.

The environmental impacts of imitation crab depend on its manufacturer and who provides them with their surimi. Some manufacturers use sustainable fishing practices while others don’t. Additionally, water waste produced as a result of production processing needs to be treated and managed basically so it’s not released back into the environment untreated and unregulated.

And if imitation crab wasn’t so produced primarily of ground white fish such as Alaska pollock, which does not threaten endangered species and is harvested under strict U.S. regulations, it would actually be more eco friendly than fresh crab meat. As with all seafood, if you are worried about its sustainability, opt for the Marine Stewardship Council (MSC) label so you know it was sustainably sourced. Another advantage to picking imitation crab meat will be to permit more folks having this dish to enjoy it, including individuals that could have food allergy symptoms associated with shellfish items.

Myth 4: It is not difficult to prepare imitation crab meat.

While imitation crab may not be any easier to cook than the real thing, it’s the perfect convenience alternative for many dishes that call for crab meat. It’s very easy to heat and serve it. Moreover, imitation crab meat cooks so much quicker than its counterpart that it is a perfect choice for busy families and kitchens.

Minced white fish flesh mixed with water, starch, egg whites, and sugar — along with other ingredients — is called surimi. The mixture of this paste can be shaped into sticks or flakes to serve up like real crab meat – no other cooking needed prior to serving!

Nutritionally, imitation crab meat can be an issue, especially in how its protein levels are significantly lower than fresh crab for anyone following a diet geared to health and optimal nutrition.

Unlike fresh crab meat which does not, imitated crab meat may contain gluten and might cause problems for those who are intolerant to gluten. In addition, imitation crab meat is not necessarily a good choice for people afflicted by food allergies since it includes tiny doses of egg whites, soy and shellfish, which could cause the reactions among people allergic to these substances.