The Origins of Imitation Crab: A Revolutionary Seafood Innovation

Imitation crab, sometimes called krab or crab sticks, has become a staple ingredient in sushi rolls, seafood salads, and other dishes over the last few decades. With its mild crab-like flavor flaky white texture, and affordable price point, this seafood product has been embraced by chefs and home cooks alike. But where exactly did imitation crab come from? Who had the clever idea to create a crab meat alternative using fish and starch? Here’s a deep dive into the origins of this revolutionary seafood innovation.

Born in Japan in the 1970s

The roots of imitation crab can be traced back to Japan in the early 1970s. At this time crab meat was growing in popularity in Japan but prices for real crab were very high. Seeking an affordable alternative a seafood company called Sugiyo Co. began developing a product that could mimic the taste and texture of real snow crab and spider crab meat.

In 1974 Sugiyo Co. released the first version of imitation crab under the name “kanimam” (kani means crab in Japanese). Kanimam was made by combining minced white fish (such as pollock or cod) with starch sugar, egg white powder, colorants, and other ingredients to create a dough-like mixture. This mixture was then shaped into various forms to resemble crab legs, flakes, etc.

Imitation Crab Spreads Across Japan

The low cost and versatility of Sugiyo Co.’s imitation crab product quickly made it popular across Japan. Other seafood companies began producing their own versions using the same method of mixing fish with starch and other additives.

By the late 1970s, kanimam had become a staple ingredient for sushi rolls, seafood salads, and crab-flavored snacks in Japan. Due to the ubiquity of imitation crab, “kani” became shorthand for both real and fake crab meat

Arrival in America

Imitation crab made its way to the United States in the early 1980s. Japanese and other Asian restaurants started putting krab sticks in their sushi rolls and salads. Before long, non-Asian establishments also began offering dishes made with imitation crab to reduce costs compared to using real crab.

The American seafood company Surimi Seafoods helped popularize imitation crab in the US by marketing it to restaurants and grocery stores under the “krab” label. They later introduced a more natural-sounding “imitation crab” name to appeal to retailers as the product went mainstream in the 1990s.

Why Imitation Crab Became So Popular

There are several key reasons why imitation crab has become such a hit across the globe:

• Affordability – Real crab is expensive, especially for restaurants. Imitation crab provides big savings, allowing eateries to put crab-flavored dishes on their menus without going broke.

• Long shelf life – Unlike real crab, imitation crab is pasteurized and packaged to last over a year in the freezer. This makes storage and inventory management much easier for restaurants and stores.

• Easy preparation – Imitation crab requires no cooking or shell removal before using in recipes. It’s ready to eat right out of the package.

• Mild flavor – While it doesn’t have the true richness of real crab, imitation crab has a pleasant mild flavor that appeals to many palates. Kids and picky eaters often enjoy it.

• Versatility – Imitation crab can be shredded, formed, cut, and incorporated seamlessly into various hot and cold preparations.

Today, imitation crab continues gaining popularity worldwide. In the US alone, consumption has risen over 50% in the last decade. It’s safe to say this inventive Japanese seafood creation has become a beloved global staple.

Common Questions About Imitation Crab Origins

There are a few common questions that arise regarding the origins of imitation crab:

When exactly was it invented?

Imitation crab was first invented and sold by Sugiyo Co. in Japan in 1974 under the name “kanimam.” This is recognized as the official year krab was born.

Where does the fish come from?

Alaska pollock is the most common fish used to make imitation crab now. But early versions in Japan often used cod, monkfish, and other local whitefish.

Is imitation crab fake or real crab?

It’s an imitation – so fake crab. The name can be confusing, but true crab contains no real crab meat. It’s made from fish and other additives.

Why is it called “krab” sometimes?

The spelling “krab” arose as a way to differentiate imitation products from real crab in branding and packaging. While less common now, some brands still use “krab” to signify it’s an artificial crab product.

The Future of Imitation Crab

While imitation crab has its share of critics who view it as an inferior fake food, it has undoubtedly transformed the accessibility of crab-flavored dishes for the masses. Looking ahead, there are a few possible developments that could shape the future of this revolutionary seafood invention:

• Recipe innovation – More chefs may find creative ways to use imitation crab in dishes like hand rolls, crab cakes, dips, and fusion cuisine.

• Natural upgrades – Manufacturers may tweak recipes to replace artificial additives with real food ingredients that improve nutrition and sustainability.

• Plant-based alternatives – Vegan imitation crab made from soy, hearts of palm, or jackfruit could emerge to cater to vegetarians and flexitarians.

• Lab-grown crab – Cell-cultured crab meat created without harvesting live crabs may one day provide a very close (or identical) imitation.

Regardless of what the future holds, imitation crab has undoubtedly left a lasting impact as one of the most successful surrogate seafoods ever created. The innovation dreamed up by a small Japanese company in 1974 has rippled out to become a global multi-million dollar market supporting the availability and affordability of crab-flavored food for all.

Imitation Crab in Sushi Rolls: A Staple Ingredient

One of the most well-known uses for kanikama is in sushi rolls. Often, you’ll see it offered in sushi bars wrapped in Alaska or California rolls. In some cases, you’ll even see imitation crab sticks as the star of the show in sushi. Kanikama sushi simply features prepared sushi rice, seaweed, a dab of wasabi, and large pieces of imitation crab.

Crab, in particular, is a highly sought-after ingredient in Japanese cuisine. However, it’s only available during the winter months. Because of this, kanikama has become popular in the summertime. While many consider this ingredient a side dish, it’s growing in popularity as a main dish. People who don’t have the money to regularly eat real crab can still enjoy crab-based dishes thanks to its lower price and wide availability.

This cheap food item is now at the center of many tasty Japanese dishes, from tempura to festival foods. There are even higher-end imitation crab options, which are featured in various dishes at top restaurants. This is one seafood ingredient that has left an impact on Japan’s cuisine.

Creative Culinary Uses of Imitation Crab Sticks

One reason kanikama is so popular is that it’s a diverse ingredient. You can turn it into kanikama sushi, crab cakes, seafood salads, and more. Here are a few recipe ideas to help you use imitation crab meat:

Kanikama Omelet

An easy way to use kanikama is in omelet form. Whisk together eggs and milk. Then, add chopped imitation crab meat, veggies (like green onions), and cheese. A little sugar can be added to the egg mix before it’s cooked to help balance out the sweetness of the kani.

Imitation Crab Fried Rice

Instead of chicken or pork, try adding crab sticks to your next batch of fried rice. To do this, just sauté old cooked rice with eggs, vegetables, chopped fake crab meat, soy sauce, sesame oil, and seasoning. Add sliced green onions before serving.

Vietnamese Spring Rolls

Another fun recipe for kani is making Vietnamese spring rolls. Add cooked vermicelli, chopped cucumber/carrots, fresh mint, chopped kani, and lettuce to softened rice paper sheets. Roll them until they look like mini burritos. Serve these fresh spring rolls with peanut sauce.

You can also use imitation crab meat in any recipe that calls for crab. It’s a more affordable option than purchasing real crab meat, yet it tastes and looks quite similar.

What is Imitation Crab Meat Actually Made Of?

So what exactly goes into making imitation crab meat? Here are the basic ingredients:

• Fish – The main component is white fish, usually Alaska pollock. The fish is finely pulverized into a dough-like paste called surimi.

• Starch – Starches like wheat, potato, and tapioca are added to surimi to give it a binder and a crab-like texture.

• Sugar – Small amounts of sugar enhance the sweetness and improve the flavor.

• Egg white powder – Egg whites help with binding and mimic the flaky texture of real crab.

• Crab flavoring – Natural and artificial crab flavors are used to give it that quintessential crab taste.

• Coloring – Red food dye is applied to the outside to make it look like real crab meat visually.

While it may sound highly processed, imitation crab is designed to deliver a pleasant, mild crab-like experience at a fraction of the cost of real crab. It provides an affordable way for the average person to enjoy popular crab dishes anytime.

The Legacy of Imitation Crab

Looking back, it’s quite amazing how a single seafood innovation in 1970s Japan has impacted global culinary culture. Imitation crab has enabled crab flavors to permeate the masses through sushi, salads, snacks, and more – something that would not be possible with expensive real crab.

While some view it as an imposter food, imitation crab has undoubtedly made crab more democratic. Sugiyo Co. created an ingenious product that delivers a crab-like experience without breaking the bank. Even with its highly processed nature, imitation crab fills a void for affordable crab-flavored food that real crab simply couldn’t fill due to supply constraints and high prices.

Next time you enjoy an imitation crab dish, take a moment to appreciate the thoughtful Japanese seafood chemists who made it possible. Their clever food engineering gave us a revolutionary seafood product that became a staple around the world.