Fried Krab and Other Madness!

That’s right, folks.  Not just crab.  We’re talking krab-with-a-k, otherwise known as imitation crab.  But this isn’t just any krab.  This is fried krab.  And you thought there wasn’t a god…

Apparently, when you’re extremely hungry and also feeling a bit creative, beautiful things like this happen.  I ate them with Worcestershire aioli that I made right then, which was tangy and delicious.  The krab, as it turned out, had enough flavor and moistness to be a great snack even without their dipping sauce.

And man, was it delicious.  I coated them with beaten eggs, then pressed them into a mixture of flour, lemon pepper, and a dash of oregano.  They fried in a splash of oil on my non-stick griddle.  I have to admit, I was skeptical when making them, thinking that the crab would be too dry or that the lemon pepper that I put in would overpower the fake crab.  But to my delight, I was wrong about everything.  The lemon was perfect with the crab, and the layer of crispy flour seemed to protect the delicate krab, keeping it moist and flaky on the insides of the nuggets.  I will definitely be doing this again soon.

Some things to note:  make sure the krab cooks long enough so that the outside is truly crispy.  Yes, this is probably a little bit beyond the classic “golden brown”.  But if the flour is undercooked, it will just make the krab oily and icky.  I tried one before it was ready, and thought that the whole experiment had failed.  However, the ones that stayed in the pan slightly longer were absolutely perfect- what a difference 30 seconds can make!  It’s okay if there are some flecks of burnt pepper or oregano, this creates a really unique and refreshing flavor.  On the other hand, don’t overcook them, or the krab will be dry and the flour will burn.  Not tasty.  They are easy to cook correctly, and would be perfect in a soft taco with cabbage and lime.  Enjoy!