The backbone of Krab is fish. Specifically, a white fish called pollock. You know, the same fish in Filet-O-Fish sandwiches? That guy. It’s cheap, plentiful, and has a very mild taste.
They take that pollock and mince it into a pasty goo. Chefs call it surimi, which is a fancy Japanese word for "washed, minced fish." Doesn't sound glamorous, right? It's basically fish Play-Doh.
This paste is the blank canvas. It has zero flavor and zero color. That’s where the magic—and the chemicals—come in.
