Crabsticks

Most are made from minced white fish, called surimi, shaped and flavoured to resemble crab. They usually contain little or no crab, though some recipes include crab or other crustaceans.

Yes. Crabsticks are cooked during manufacture and sold ready to eat, so you can add them straight to a sandwich or salad; keep them chilled until serving.

Keep them covered in the fridge at 5°C or below, and follow the packet’s instructions for how soon to eat them after opening. Don’t eat them past their use-by date.

Flake them and mix with mayonnaise, a squeeze of lemon and black pepper for a sandwich or jacket potato filling. They also work well with lettuce, cucumber and tomatoes in a simple seafood salad.

Stir them in right at the end, just long enough to warm through. They’re already cooked, and prolonged boiling can make them rubbery or cause them to break apart.

Yes—flake them into a seafood cocktail or sandwich filling in place of cooked prawns. The flavour is sweeter and the texture softer, as crabsticks are seasoned fish rather than prawns.

Not necessarily. They’re usually made from fish, but some contain crab or other crustacean ingredients, and recipes can differ; check the ingredients and allergen information. They are not suitable for someone with a fish allergy.