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Watched an interesting TV show on crab sticks known as kani kama in Japan. There are all kinds of  realistic tasting and in appearance crab sticks in Japan.  First came out in 1972 to satisfy cravings for crab without the price.

Made from pollock (same fish used for most fish sticks) found around frigid and dangerous Bering Sea.  Pollock do not keep well at all so they must be processed immediately aboard huge fishing ships with international crew.  Amazing operation. 

Per capita, apparently French consume more crab sticks than In Japan.  They showed some dishes using them in France such as au gratin.  For those familiar with them, what do you call crab sticks in France?  I like to search for more recipes using them in France. 

Now, they have developed sea urchin ie uni using pollock and people say the taste and appearance is getting very close and delicious.  I like to try having them when I can return to Japan again.  

A bit of bilingual Googling shows that the French actually use the word Surimi most of the time which makes it easier

The term for surimi sticks is - battonets de surimi

add to that crab flavour - saveur crabe 

They are sold as batonnets de surimi saveur crabe

This is a recipe for the gratin

https://www.cuisineaz.co...tin-au-surimi-79746.aspx

They mix chopped onion with chopped surimi, put in a dish and cover with eggs and crème fraiche beaten together with seasoning, sprinkle with grated Gruyère cheese and bake for 20minutes. Not convinced that would cook the onion to my taste

I have used them in quiches, which isn't that different to the gratin, usually with sweet corn, but mainly I add them to instant ramen

Thank you for the info StokeySue.  Interesting the French use the word surimi for crab sticks.  Surimi is general term for anything made with fish paste.  There are countless varieties including crab sticks. 

i just checked Japan cookpad site using crab sticks and there are over 47,000 recipes.  

.

I've been toying with cooking with surimi but I never have because it looks so fake.

For a long time I thought I was allergic to crabmeat. Not other seafood, just crabmeat. I've been doubting that after eating the Soup Man's jambalaya, which contains crabmeat, with no ill effects.

I've heard that some fake crabmeat includes real crabmeat. But I know a workaround for being super safe. Go to an Orthodox Jewish neighborhood (e.g. Midwood, Brooklyn) and buy kosher surimi in a kosher market. Never on Shabbos.

Originally Posted by: bittrette

I've been toying with cooking with surimi but I never have because it looks so fake.

For a long time I thought I was allergic to crabmeat. Not other seafood, just crabmeat. I've been doubting that after eating the Soup Man's jambalaya, which contains crabmeat, with no ill effects.

I've heard that some fake crabmeat includes real crabmeat. But I know a workaround for being super safe. Go to an Orthodox Jewish neighborhood (e.g. Midwood, Brooklyn) and buy kosher surimi in a kosher market. Never on Shabbos.

It may not be possible where you live, but some Japanese grocery stores do sell more expensive crab sticks that look very real.  But those are typically used when appearance of crab meat is important.  Normally, crab sticks are shredded roughly and blended with other ingredients so that you only see specs of crab showing through.  Most US based sushi places use crab sticks because of the cost and they never use the more expensive crab sticks.  They have their place. 

Try using crab sticks in fried rice, fried noodles, rolled sushi, gratins, omelets, stir fry, seafood salads, etc.   

There are two things I really enjoy the crab sticks in: a white sauce based "Bouillabaisse" with a touch of lemon juice; and open faced crab-salad sandwiches, broiled.

The sandwiches are something my Mom used to make, but with salad shrimp -- the crab or shrimp, green onions, bell pepper, a melty cheese, and enough mayonaisse to bind it. Slather it on bun halves or baguette and broil them until bubbly and browning. Very yummy, and they go well with tomato soup.

For those with crab allergies, I'd be cautious about even kosher varieties of surimi. While they won't contain any crab or other shellfish in order to be kosher, they may contain artificially produced compounds that are the same chemical compounds that flavor the natural crab. It could be such compounds that are the source of an allergy.

Originally Posted by: Rinshin

Per capita, apparently French consume more crab sticks than In Japan.  They showed some dishes using them in France such as au gratin.  For those familiar with them, what do you call crab sticks in France?  I like to search for more recipes using them in France.

I never knew and I am French :) Then again, I didn't like them as a child so the topic never interested me - might try again!. I will ask my mom for recipes as she has a passion for them (which is sort of a thwarted passion as nobody else in the family likes them).

I know we use them as snacks with mayonnaise or in salads, but that is about it. I will let you know what I find out.

If you like tempura or fish sticks, whole  crab sticks work great.  Great too in Asian themed dumplings mixed with ground pork  such as gyoza, shumai, and spring rolls.