If you’re a sushi fanatic, chances are you’ve enjoyed kani, which is short for kanikama. This popular imitation crab meat is popular in Spicy Krab Roll, Sushi Bake, Crab Rangoons and more. But what is kani?
What is Kani?
Kani is a Japanese word meaning “crab,” although it doesn’t include an actual crab; it is simply designed to mimic the taste and texture.
There are multiple names which makes it quite confusing. Other popular names: kanikama, surimi (referring to the ground fish in the sticks), imitation crab, crab sticks, and ocean sticks. Here are 20+ imitation crab recipes!
Imitation crab meat
Imitation crab meat is made from a combination of whitefish (primarily Alaska pollock), wheat flour, egg white, salt, spices and crab flavorings. Also, red food coloring is used to replicate the appearance of real crabs.
Types of Kani
Imitation crab comes in a variety of forms, each with their own advantages and disadvantages. The most common forms are:
- crab sticks – This is the most popular shape. It is what is used in California buns.
- Flakes (or Chunks) – This is our favorite shape when preparing recipes that call for chunky crabmeat. Think soups, dips and ceviche.
- Shredded – This mold is perfect for making salads and crab cakes.
Kani Recipes
Here are some popular kani recipes:
Where to buy
Since it is a common ingredient, Kani can do it being found at any local grocery store or Asian market. When buying, it is important to look for products that are fresh and bright in color.
Nutritional Information
Imitation crab is low in fat and calories and a good source of protein. A 3-ounce serving has only 80 calories and 1 gram of fat. It’s also a good source of vitamins and minerals, including vitamin B12, phosphorus, and selenium.
However, real crab contains more protein, omega-3 fats and other vitamins, which is one of the reasons they are a healthier option. As you can imagine, imitation crab is also highly processed and should therefore always be used be limited if/when possible.
Is imitation crab gluten free?
No – the wheat flour filler is loaded with gluten.
storage
Leftover imitation crab can be stored in the refrigerator for up to a week or in the freezer for up to three months.
Place in the refrigerator overnight to thaw. Like any other seafood, do not thaw seafood at room temperature, as this allows bacteria to multiply.
What is Kanikama?
In short, kanikama is a cheap and tasty alternative to real crab. Although real crab is the healthier option, this is a great substitute.
Find out which wine goes best with Kanikama by checking out our Best Wine with Sushi guide!