Kanikama is the Japanese name for imitation crab, which is processed fish meat, and sometimes called crab sticks or ocean sticks. It’s a popular ingredient commonly found in California sushi rolls, crab cakes, and crab rangoons.
What is Kanikama (imitation crab)?
You’ve probably eaten kanikama- even if you didn’t realize it. It’s the sticks of fake crab meat that’s often used in the popular California roll. Also called imitation crab, kanikama is used as a crab substitute and made from surimi, which is a fish paste. The fish is first deboned and minced to make a paste, then it’s flavored, colored and reformed into flakes, sticks or other shapes.
Kanikama usually contains no crab, except a tiny amount of crab extract to create the flavor. Pollock is the most popular fish that’s used to make surimi. The history goes back to 1974 when a Japanese company Sugiyo first produced and patented imitation crab meat.
What does kanikama taste like?
Kanikama is formulated to have a similar flavor and texture to real cooked crab. It’s mild with slightly sweet flavor and low in fat.
Nutrition value
Both kanikama and real crab have the same level of calories, about 80-82 calories in one serving (3oz). However, 61% of kanikama calories come from carbs, where 85% of king crab calories come from protein, making real crab a better option for a low-carb or keto diet.
Compared to real crab, kanikama also has lower nutrients such as protein, omega-3 fats, vitamin, zinc and selenium. Although imitation crab is low in fat, sodium, and cholesterol, it’s viewed as a less healthy option than the real crab.
What is Kanikama made of?
The main ingredient in kanikama is the fish paste surimi, which is often made from inexpensive whitefish (such as Alaskan pollock) with fillers and flavorings like starch, sugar, egg whites, and crab flavoring. Red food coloring is also used to mimic the look of real crab.
Types of imitation crab
Kanikama or imitation crab is precooked, and you can use it straight from the package. There are several types based on the shape:
1.Crab sticks-the most common shape. It’s a “crab leg style” kanikama which looks like sticks or sausages. The outside edges are tinted red to resemble crab. Imitation crab sticks are usually used in California sushi roll or sandwich wraps.
2.Shredded-usually used in crab cakes, salad or fish tacos.
3.Flake-style or chunks-are used in stir fries, chowders, quesadillas or pizza topping.
Cooking tips
Kanikama tastes best when it’s not further cooked, as heating it too much destroys the taste and texture. One of the most popular uses is as the filling in California sushi rolls (see the photo below). It can also be used in sushi. However, it can still be used as an ingredient in cooked dishes and I recommend adding it in the final stage to minimize the cooking process.
Post time: Jan-09-2025