This carnivore twist of the famous Shanghainese imitation crab dish is made of eggs and fish fillet. It is made in one-pan, budget-friendly and keto/ carnivore friendly.
You might wonder why I am mentioning “carnivore” here. This blog has been gluten-free dairy-free since the beginning. As we looked into health research, diets, and my family’s needs, carnivore came up and we decided to give it a try. Cannot say on the health outcome yet, but it has definitely drastically changed my routine in the kitchen.
What is Shanghainese imitation crab?
First of all, Shanghainese imitated crab contains no shellfish at all. It is known to be a dish invented by lay people that impressed a visiting emperor.
Shanghainese imitated crab is usually plated with fluffy egg whites as a base, which imitates bright white crab muscle meat. And then topped in the centre with a bright yellow yolk that imitates the crab mustard part. With its delicate texture and bursting flavour, no wonder even the emperor is impressed!
Shanghainese imitated crab was a dish that I looked forward to the most going to Shanghainese restaurants with my parents. It is a rare treat when we go for dinner on special occasions!
What do you need to make carnivore Shanghainese imitation crab?
All it takes are egg white, egg yolk and white fish fillet in this version of carnivore Shanghainese imitation crab.
Eggs – You can use all freshly cracked eggs, or 1 carton of egg whites plus 2 whole eggs separated.
For the best flavour and bright yellow colour of the yolk, opt for omega-3 eggs or free run farm fresh eggs. Salted duck eggs are great substitution too that imparts tons of flavour, just be sure to cut back or omit salt in the recipe.
Fat – Fat is the hidden hero in this recipe as it helps with creating a silky texture in the egg whites. Plus, who doesn’t love extra fats on keto or carnivore diet when your body is literally burning fat for energy! For the type of fat for making Shanghainese imitated crab, I recommend rendered chicken fat or bacon grease (mmm… the extra smoky touch!).
White fish fillet – This animal-based ingredient gives a unique texture similar to crab meat, but at a fraction of the cost. I recommend using cod fillet for the closest imitation to crab meat texture. You can use basa fillet for the most economical option. You can use either fresh or thawed from frozen.
Salt – Season to taste
In the original recipe, there is the use of cornstarch for the sauce consistency. I have omitted it to make it carnivore and dont miss it at all thanks to the creamy egg yolk.
If dairy is tolerated, you may include a splash of milk in your egg whites.
How to make carnivore Shanghainese imitation crab?
Crack and separate eggs into egg whites and egg yolks. Beat and add salt to each bowl of mixture.
Preheat pan on medium heat. Throughly preheating the pan before cooking on low heat helps a stainless steel or cast iron pan to be non-stick.
Turn to low heat and wait for 10 seconds. Put in 1/4 cup fat. Once the fat is all melted, pour in egg whites.
Gently pull in the egg whites from the sides toward the centre of the pan with a silicone or wooden spatula. Keep gently scrambling until egg white is just set.
Plate cooked egg white on a dish and set aside.
In the same pan put on medium-low heat. Add 1 tbsp fat and fish fillet. Gently let fish fillet cook through, do not let it brown. When the fish is flaky and opaque, turn off the heat. Lightly shred fish with a fork or spatula.
Add egg yolk to cooked shredded fish and mix well. Use a spoon or small ladle to place mixture in the centre of the egg white base. Serve and enjoy.
Shanghainese imitation crab
Ingredients
- 12 Egg white or 1 carton egg white plus 2 egg white
- 2 Egg yolk
- 1/2+1/4 tsp Salt
- 1/4 cup Fat Reserved bacon fat or rendered chicken fat
Instructions
- Crack and separate eggs into egg whites and egg yolks.
- Beat and add salt to each bowl of mixture.
- Preheat pan on medium heat, then turn to low heat and wait for 10 seconds. Put in 1/4 cup fat.
- Once the fat is all melted, pour in egg whites.
- Gently pull in the egg whites from the sides toward the centre of the pan with a silicone or wooden spatula. Keep gently scrambling until egg white is just set.
- Plate cooked egg white on a dish and set aside.
- In the same pan put on medium-low heat. Add 1 tbsp fat and fish fillet. Gently let fish fillet cook through, do not let it brown.
- When the fish is flaky and opaque, turn off the heat. Lightly shred fish with a fork or spatula.
- Add egg yolk to cooked shredded fish and mix well.
- Use a spoon or small ladle to place mixture in the centre of the egg white base. Serve and enjoy.
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