Imitation crab purchased in the store is extremely high in salt. Luckily it is very easy to make your own imitation crab–without the salt, but just as delicious!

Thaw and drain excess water from 1 pound of frozen Pollock fish. Marinate in:

4 tablespoons sweet white wine (I actually use a nectar pear wine–you can use chardonnay.)
1 tablespoon of olive oil
1/2 tablespoon honey

Directions:
When the fish is ready to cook place flat on lightly greased (I use olive oil) tin foil.

Bake in oven at 300 degrees for 15 to 20 minutes until the fish flakes apart.
Drain as much water as possible from the fish and chop. Sprinkle with sesame seeds. The sesame seeds are particularly good in California rolls.

Add and mix well: 1 tablespoon regular sugar. (Imitation crab is highly sweetened!)

Higher Salt Alternative Seasoning:
To make it taste even more like crab, add one can of real crab (or fresh, cleaned crabmeat.) Be aware that canned crabmeat is quite high in salt, but mixing in one can with the pollock dilutes the salt and adds to the overall taste! I rinse the canned crab meat which also helps take some of the salt out.

Use the fish in place of most any imitation crab recipe—salads, California rolls, and dips. Because it is not “pressed” or colored, it may not work for recipes that call for crab sticks.