This addictive snack is incredibly easy to make - the only time-consuming step is the unrolling of the crab stick, which you can enlist your family to help. Do make more if possible as they will all be gone too soon! 2 packets of crabstick make enough to fill one 750ml jar.
2packets crab sticks, 10 crab stick per packet, thawed
Preheat oven to fan-mode 140°C (see note 1). Line several baking sheets with baking parchment. Spray the parchment very lightly with canola oil.
Peel off the crab sticks' plastic wrapper and carefully unroll them into thin layers (as thin as possible). Place the crab sticks on the baking sheets in a single layer, without overlapping with one another. Spray the crab sticks with another very thin layer of oil. (If you do not have a spray, you can use a brush to apply a very light layer of oil.)
Bake the crab stick for 20 minutes. Rotate the baking sheets then bake for another 20 to 25 minutes, until all the crab sticks are lightly browned. There should not be any whitish parts on the crab stick as they will be chewy instead of crunchy.
Place the baking sheets on wire racks and let cool completely then store in an air-tight container.
I like to use the back-fan function of the oven when making this - heat is produced at the back of the oven without the top and bottom heating element. The fan helps to circulate the heat evenly in the oven, enabling me to cook several trays of crab stick at the same time. The top and bottom trays of crab stick will not burn as the top and bottom heating element are not switched on. If you only have a small oven or can only use the top and bottom heating element, bake the crab sticks one baking sheet at a time and adjust the temperature and baking time accordingly (see Step 3 to check for doneness).