What's the straight dope on chinese buffet crab meat?

Factual Questions
1

I was wondering what the crab meat at your average buffet really is? This will obviously vary from location to location.

I notice sometimes it’s all one piece but has a very mushy texture. Other times it consists of tiny tubes (?) like it’s been through an extruder.

Is the meat imitation? Ground up parts of lower grade crab meat? Soy? Do higher class buffets use real, fresh crab meat, or is it pretty standard to use imitation?

2

Any piece that is around 3/4 around and cut on a bias is almost certainly fake. Basically at a buffet the only way you are going to get real crab is in the shell or in a crab cake but probably not then.

3

always assume it’s “krab” unless proven otherwise.

4

It’s fish, usually pollock.

ETA: link: Crab stick - Wikipedia