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Crab sticks - imitation crab meat made from surimi.
Sugiyo "Kaori-bako"

Crab sticks (imitation crab meat, seafood sticks, krab) are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to resemble leg meat of snow crab or Japanese spider crab.[1]

History[edit]

Sugiyo Co., Ltd. (スギヨ Sugiyo?) of Japan first produced and patented imitation crab meat in 1973, as Kanikama. This was a flake type. In 1974, Osaki Suisan Co., Ltd., of Japan first produced and patented imitation crab sticks.

In 1976, The Berelson Company of San Francisco, California, USA, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs and Imitation Crab Sticks. Legal restrictions now prevent them from being marketed as "Crab Sticks" in many places, as they usually do not have crab meat.[2]

Alaska pollock (Theragra chalcogramma) from the North Pacific is commonly the main ingredient, often mixed with fillers such as wheat, and egg white (albumen)[1] or other binding ingredient, such as the enzyme transglutaminase.[3] Crab flavoring is added (either artificial or crab-derived), and a layer of red food coloring is applied to the outside.

See also[edit]

References[edit]

  1. ^ a b Laura, Campo-Deano; Clara Tovar (October 2009). "The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi". Food Hydrocolloids 23 (7): 1641–1646. doi:10.1016/j.foodhyd.2009.03.013. Retrieved 2010-08-19. 
  2. ^ "What's in a Name: Crabless Crab Legs No Longer Imitation". Wall Street Journal. 13 Dec 2006. Retrieved 31 August 2010. (subscription required)
  3. ^ "Mystery science eater - Time Out New York". Newyork.timeout.com. Retrieved 2010-08-19. [dead link]

4. Imitation crab meat. Retrieved April 18, 2014, from http://www.madehow.com/Volume-3/Imitation-Crab-Meat.html#b

5. Seafood Health Facts: Making Smart Choices. Retrieved April 29, 2014 from http://seafoodhealthfacts.org/seafoodqa/23.php


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Crab_stick — Please support Wikipedia.
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258 news items

India West

India West
Fri, 28 Aug 2015 16:03:31 -0700

Over a heated hot plate, sear the crab stick, and set aside. 7. With a butter brush, lightly paint the base of the grilled watermelon with sesame oil, then gently press the finely sliced spring onions onto the base of the watermelon to form a crust ...

The Idaho Statesman

The Idaho Statesman
Thu, 27 Aug 2015 23:00:00 -0700

A shallow bowl contained strips of crispy salmon skin — kind of like pork rinds, only better, with an essence of smoked salmon — atop mixed greens and shreds of imitation crab stick tossed in a sweet and vinegary dressing that smacked of mirin rice wine.

Huffington Post

Huffington Post
Wed, 14 Jan 2015 06:37:23 -0800

Here's the truth: The California roll contains no crab meat at all. The red and white "crab stick" -- often referred to as imitation crab -- does indeed come from the sea. In Japanese, crab stick is called "surimi," which actually means "ground meat ...

Harborcountry News

Harborcountry News
Tue, 18 Aug 2015 23:22:30 -0700

When it comes to sushi and sashimi, he said the many offerings that he oversees include a special Mango Lobster Roll (created with lobster tempura, crab stick and cream cheese wrapped in soy paper and topped with mango slices and special sauce), and a ...

The Debrief

The Debrief
Sun, 23 Aug 2015 01:42:45 -0700

A beacon of shining light came in the form of the crab(stick) roll. It just tasted like sushi. While soy is just an accompaniment, and the ginger is just a pallet cleanser (I'm afraid I can't rate the wasabi as I can't stand it, though every pack ...

Huffington Post

Huffington Post
Mon, 30 Mar 2015 13:15:00 -0700

Crab stick is made of fish paste and starch (usually wheat), along with flavorings, salt and sometimes MSG, which can also contain gluten. Crab stick is almost always used in California rolls. For the safest bet, treat yourself to the real thing. Your ...

New York Times

New York Times
Sat, 20 Jun 2015 14:40:01 -0700

In the yellowtail jalapeño, an appetizer, eight slender cuts of buttery-smooth fish, fanned around a small salad of asparagus, seaweed, daikon and crab stick, were decorated with paper-thin slices of hot pepper which were topped with orange tobiko. It ...
 
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Thu, 18 Jun 2015 07:09:29 -0700

This a la carte combination is comprised of crab stick, salmon, tuna, octopus and yellow tail meats. Geoff Lesar / Flavor 574 Daihido Opening The Lemongrass Pork Chop at Daihido in Mishawaka. The chop, marinated in soy, galangal, lemongrass and garlic ...
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