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 crab leg meat.
Sugiyo Co., Ltd. of Japan first produced and patented crab sticks in 1973, as Kanikama. In 1976, The Berelson Company of San Francisco, CA USA, working with Sugiyo, introduced them internationally. This 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.
Alaska pollock from the North Pacific is commonly the main ingredient, often mixed with egg white (albumen) ]or other binding ingredient, such as the enzyme transglutaminase. Crab flavouring is added (either artificial or crab-derived), and a layer of red food colouring is applied to the outside. – wikipedia
Not very appetsing, eh? Nonetheless, I was on a mission to create a crab chowder; fresh crab is not available in Johannesburg, unless you go to high-end supermarkets like Thrupps, where you’ll pay the equivalent of a pair of designer sneakers for a tiny bit of crab meat. My aim was to pit two Sauvignon Blancs against one another; First Sighting and Waterford.
“An intense nose with flavours of asparagus, wild gooseberries and capsicum intermingled with indigenous coastal fynbos aromas. Full and crisp on the palate with a clean minerality on the aftertaste.” My vote? 4/5.
“Apples and slight tropical fruit on the nose. Baked up by some minerality. Very smooth on the palate and quite full bodied. Really well balanced and good length on the finish.” My vote? 4/5 again; try as I did, I couldn’t fault either wine.
The ersatz crab chowder? Let’s not go there …