Take the crab sticks out of the plastic film. Pressing down on the side of the knife blade, slide it over the crab stick in one direction.
If you do this on the top, side and bottom of the stick in the same way, it will shred apart easily.
After shredding, cut it in half or whatever length you prefer before using in your cooking so it mixes easily with the other ingredients.
An easier version: Even if you just press the side of your knife firmly on the crab stick, it will still separate pretty well.
Variation, using chicken tenders: Press down hard on the side of a cooked chicken tender so that it's flattened to half its original thickness. Shred with your hands.
Variation using ham: To pull apart a stack of ham slices that you've julienned, hold the shreds with the cut sides facing up, and poke with your knife tip. They'll separate easily.
A recipe using crab sticks: "Easy! Sticky Okra Salad" Recipe ID: 1944156
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Mamanma used crab sticks in her "Crab Stick & Mayo Rice Bowl" Recipe ID: 2354177
Donpintan used them in "Simple Daikon Radish & Crab Stick Salad" Recipe ID: 2434101
Haruit sent in this cute photo of an onigiri rice ball using shredded crab sticks!
Story Behind this Recipe
I used to cut up crab sticks with a knife and shred them, but I wanted to shred them easier, faster and neater! So I tried this method and it went well, so...
When pressing down on the knife blade from the side and sliding it over the crab sticks, it will work better if you hold the knife with your right hand (if you are right-handed; your left hand if you are left-handed) and use your other hand to hold down the blade. Although it depends on how firmly you press, but if you want to shred the crab sticks even more, just repeat the process several times, or turn the crab sticks over and do the same on the other side!