CRISPY CRAB STICKS (Filament Crab Sticks Snacks)




Introduction: CRISPY CRAB STICKS (Filament Crab Sticks Snacks)

About: Happy Sagi~

Chinese New Year is around the corner. Chinese from all over the world will be celebrating and welcoming the year of the Sheep on 19th & 20th February 2015.

So, I am starting to prepare some snacks for the CNY. I started with the simpliest to do and that can keep longer, that is the Crispy Crab Sticks (酥炸蟹柳, Crab Flavored Filament Chips). It is everyone's favourite and after the first bite, you will not want to stop!

By easy, I mean really easy - You will finish deep-frying the crab sticks in only 1-2 minutes. They will float to the surface while deep-frying, so flip them over and deep-fry until both sides become golden brown.

Step 1: Ingredients.

It's really easy. There are only 2 ingredients:
a. Few packs of imitation crab sticks (Frozen Crab Sticks), thawed.
b. Oil for deep-frying.

* There is no need for any seasonings, as the crab sticks are already flavoured.

Step 2: Loosen the Crab Sticks Into Thin Strips.

a. Gently peel and unroll the crab sticks.
b. Separate them to roughly 1 cm width.

Step 3: Place on the Lined Tray.

a. Arrange the crab sticks one layer on plates.
b. Allow them to air dry for several hours to minimize oil splatters during deep-frying.
c. We can use a fan to speed up the drying process.

* My crab sticks are dried and slightly curled after 2 hours of fan drying.

Step 4: Fry Over Medium High Heat Until Light Golden.

a. Heat oil in wok.
b. Drop a piece of crab stick in it to test the oil temperature.
c. It should sizzle, float upwards and flatten out instantly.
d. Deep-fry them in small batches until lightly golden.

Step 5: Drain on Paper Towels.

Drain excess oil on paper towels.

Step 6: Store in an Air-tight Container and Served.

Pack in an air-tight container. Once you start biting on this snacks, you can't stop eating until the container is empty.


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    7 years ago on Introduction

    What a great idea! Love the shrimp flavored fries in the Asian markets, but I bet this is WAY better. Thanks for this Wawa!


    7 years ago on Introduction

    OMG, that's brilliant. I tried and almost got sick from eating too much. I guess I'll fry it with some olive oil.


    7 years ago on Introduction

    Since these are thin and flat, I guess simply frying on a pan with a bit more oil would do instead of deep frying?


    Reply 7 years ago on Introduction

    I think is ok, as long as the pan is hot enough and fry in small batches.