Tropical (No-Cook) Imitation Crab

Try this wonderful Tropical (No-Cook) Imitation Crab recipe
crab salsa


This is a delicious and bright recipe with crab, pineapple, and herbs. For the best presentation serve the crab mixture in the pineapple halve.


  • 1 pineapple
  • 12 imitation crab sticks
  • 1 Teaspoon chile flakes
  • 3 Tablespoons whipping cream
  • Salt, to taste
  • Pepper, to taste
  • Basil leaves, to garnish
  • Cilantro leaves, to garnish
  • Pomegranate seeds, to garnish
  • Cherry tomatoes, halved, for garnish


Halve a pineapple vertically and scoop out the flesh.

Keep the pineapple skins as you will use them to serve.

Chop the pineapple flesh and the imitation crab meat and mix with a fork. Add 1 teaspoon of chile flakes and 3 tablespoons whipping cream or crème fraiche. Add more if necessary to moisten further.

Season to taste with salt and pepper. Scoop all ingredients back into the pineapple shells. Garnish with basil, cilantro leaves, pomegranate seeds, and tomatoes.







Imitation Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Imitation Crab Cooking Tip

Looking for a quick mid-week dinner? Imitation crab is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Imitation Crab Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.