Its good by its own merits if you stop pretending that it’s imitation crab and accept it for what it is: surimi. I’ve even seen some brands accepting reality and starting to label it as such. I like it in ramen, fettuccine alfredo, mac and cheese, and even straight out of the fridge with a little bit of melted butter.

That said, crab is still better in those dishes. But for the price, surimi isn’t bad.