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Processed fish-based seafood alternative with protein and low fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Surimi crab (60 g) has 57 calories. That works out to 95 calories per 100 g. It contains 9 g of carbs, 4.7 g of protein, 0.5 g of fat and 0.1 g of fiber. Its 10.8 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 4 piece (medium) · 60 g
57
KCAL / 60G
Carbs
9g
· 3% DV
Protein
4.7g
· 9% DV
Fat
0.5g
· 1% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 32% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 57 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 429 mg | 19% |
| Total carbohydrate | 9 g | 3% |
| Fiber | 0.1 g | 0% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 4 piece (medium) | 60 g | 57 kcal |
| 2 piece (small) | 30 g | 29 kcal |
| ½ cup (shredded) | 70 g | 67 kcal |
| 1 serving (medium) | 85 g | 81 kcal |
| 6 piece (large) | 90 g | 86 kcal |
| 100 g | 100 g | 95 kcal |
| 8 piece (extra large) | 120 g | 114 kcal |
| 1 cup (shredded) | 140 g | 133 kcal |
| 1 pack (whole) | 250 g | 238 kcal |
Calculated from 95 calories per 100 g.
Surimi crab is made mainly from minced white fish, commonly pollock, blended with ingredients such as starch and seasonings. The mixture is shaped and flavored to resemble crab meat; recipes differ by brand, so the ingredient list gives the exact formulation.
No. Surimi crab is usually a fish-based imitation seafood product, not crab meat. Its crab-like flavor, color, and texture come from processing and added seasonings, although the exact recipe varies.
Yes, Surimi crab is generally cooked during manufacture and can be eaten cold straight from the package. Follow the package directions if they differ, and keep it refrigerated after opening.
You can warm Surimi crab in a pan, stir it into pasta, or add it to soup near the end of cooking. It is already cooked, so use gentle heat and avoid prolonged cooking, which can make it dry or cause it to break apart.
Yes, Surimi crab is commonly used in sushi rolls, including California rolls. Tear or cut it into strips and roll it with sushi rice, nori, and vegetables; it can be used cold without additional cooking.
Surimi crab works well in seafood salads, sandwiches, pasta, and chilled dips. For a quick meal, flake it into a salad with crunchy vegetables and a dressing, or add it to a wrap with lettuce.
Keep opened Surimi crab covered in the refrigerator and use it within the period stated on its package. Do not leave it at room temperature for an extended time, and discard it if its smell, color, or texture has changed.
Yes, Surimi crab can be frozen in a tightly sealed package, though thawing may make its texture softer or wetter. Thaw it in the refrigerator and do not refreeze it after thawing.
Yes, Surimi crab can replace crab meat in salads, rolls, and some cooked dishes when you want a similar flavor and texture. It is softer and usually more seasoned, so adjust added salt and seasonings to taste.
Surimi crab can taste mildly sweet because some products contain sugar or sweet seasonings, and the fish-based mixture has a mild flavor. The degree of sweetness varies, so compare ingredient lists if you prefer a less sweet product.
Vitamins
B12
0.24µg · 10% DV
B3
0.96mg · 6% DV
Biotin
0.9µg · 3% DV
B5
0.12mg · 2% DV
Minerals
Selenium
11µg · 20% DV
Sodium
429mg · 19% DV
Phosphorus
57mg · 8% DV
Iodine
11µg · 7% DV
Potassium ⭐
67mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 57 calories in 4 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Surimi crab is not crab meat: it is made mainly from minced white fish, shaped and seasoned to resemble crab. Surimi has a long history in Japanese cooking, while crab sticks became a familiar convenience seafood product in many countries.
Its mild, slightly sweet flavour and springy texture work well chilled in seafood salads, sandwiches and sushi rolls, or served as a quick snack. It is low in fat, with more carbohydrate than you might expect from a seafood product and a modest amount of protein. Pair it with vegetables and a more substantial protein source for a fuller meal, and go easy on salty dips.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.