kanikama

Kanikama, commonly known as imitation crab meat, is a processed seafood product made from surimi — a paste of minced white fish (traditionally Alaska pollock) that is mixed with starch, sugar, salt, and sometimes egg white or vegetable oil. The paste is formed into elongated sticks or leg-like shapes and typically colored pink on the exterior to resemble crab meat. It is sold under various brand names and is widely used as a crab substitute in sushi and other dishes.

The surimi mixture is refined, shaped, steamed or heated to set the texture, then colored. The resulting sticks may be eaten cold or cooked. They are used in sushi (such as California rolls and kani salads), seafood salads, sandwiches, and hot dishes. Some products are labeled as "imitation crab" or "crab sticks" and may be labeled with fish species or production origin.

Kanikama provides protein but is generally lower in fat than real crab. Nutritional content varies; it often contains added starch and sugar and may contain gluten or soy depending on formulation. It contains fish and may include egg white. Check packaging for ingredients, allergen warnings, and whether it is gluten-free.

The surimi technique originated in Japan; kanikama is a specific implementation that became popular in the late 20th century and is produced worldwide, especially in East Asia and North America.