It’s really simple to make this Kani Sushi, which is great for a fun sushi night at home! It has layers of creamy, spicy fake crab, avocado, and fresh cucumber. With my simple step by step guide, anyone can make it!.
If you love sushi, you are going to love this Kani Sushi recipe. Its made with simple and affordable ingredients, which is super yummy and so fun to make,without raw fish. It might seem hard to make your own sushi, but I’ve written out a simple step-by-step guide to help you. You dont need to be a professional to make delicious homemade sushi. Bear in mind, Im not a professional sushi maker myself, but I love the process and experimenting. As it goes with many things, practice makes perfect so just have fun with it!.
I’ve always been fascinated with Japanese culture and cuisine, and I love sushi. Especially the beautiful detailing in the presentation which is so admirable. Apart from Persian and Italian cuisine, Japanese is definitely in my top 5 favorite cuisines. Since 2017, I started transitioning to a mostly plant based and vegetarian diet. I still, however, occasionally eat seafood, along with sushi and love experimenting at home. Another DIY Japanese inspired dish you must try is my spicy tuna crispy rice and spicy kani salad.
This recipe for kani sushi is based on the famous California roll, which is a big hit at many sushi restaurants. Instead of just adding plain fake crab sticks, I’ve dressed the kani in a creamy, spicy mayo dressing that goes so well with the crab’s sweetness. Its then layered with slices of avocado and cucumber strips. Its basically the flavors of the popular spicy crab salad, made into a kani roll!.
The word Kani translates to “crab” in Japanese, and is used to make many variations of sushi rolls. Its usually made with surimi which is an imitation crab meat from processed white fish, typically aslaska pollock. It’s flavored, colored and shaped to resemble more expensive seafood such as crab, lobster and shrimp. [feast_advanced_jump_to].
Crab rolls are a delicious and iconic seafood sandwich found primarily in coastal New England and the Mid-Atlantic region These sandwiches feature sweet, tender crab meat lightly dressed and piled into a soft roll, making for a refreshing meal perfect for summer.
But what exactly makes up an authentic crab roll? While recipes can vary slightly, there are a few key components that define this sandwich.
In this article, we’ll break down the basics of what a crab roll is made of. We’ll look at the key ingredients, regional differences, and how to pick the right crab for these amazing sandwiches. Let’s roll!
The Origins and Evolution of Crab Rolls
Crab rolls as we know them today evolved from the lobster roll, which originated in New England as far back as the late 1800s. The traditional lobster roll consists simply of lobster meat tossed with butter or mayonnaise and served over a grilled, split-top bun.
As blue crab became readily available up and down the Atlantic coast, chefs began adapting the lobster roll preparation to highlight sweet crab meat instead. The crab roll was born!
While originally from New England, the crab roll is now prevalent in crab-producing regions including the Chesapeake Bay, the Carolinas, Louisiana and beyond. Regional renditions vary based on locally sourced ingredients.
The Key Ingredients in a Crab Roll
While recipes differ, an authentic crab roll is made up of just a few basic components:
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Crab Meat – Freshly picked, lump or jumbo lump crab meat forms the star of the sandwich. Blue crab is typical, but Dungeness or snow crab work as well.
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Roll – A soft white roll is classic, such as a New England-style split-top bun. Baker’s rolls, brioche and potato rolls also work.
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Mayonnaise – Light mayo dresses the crab meat, acting as the “glue” that binds the roll.
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Seasonings – Old Bay, lemon juice, parsley and other seasonings add flavor.
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Butter – Clarified butter is often used for griddling the rolls.
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Vegetables – Onions, celery or scallions are sometimes added for crunch.
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Garnishes – Lemon wedges, pickles, paprika or microgreens.
That’s it – crab roll ingredients are intentionally simple to let the crab take center stage. Now let’s look at some key ingredients in more detail.
The Best Type of Crab for Crab Rolls
Not all crab is created equal when it comes to crab rolls! For the best texture and flavor, choose one of these fresh crab meat options:
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Lump Crab – Prized for its large, intact chunks of meat from the body and claws. Provides lovely visual appeal.
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Jumbo Lump Crab – The largest, premium lump pieces available. The most desirable for rolls.
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Backfin Crab – Smaller shreds of body meat that breaks apart more easily. More budget-friendly.
Avoid cheaper “special” grade crab meat for rolls – it likely contains shell fragments that give an inferior experience.
The Perfect Roll for Crab Sandwiches
The roll serves as the vehicle to ferry sweet crab to your mouth. Look for:
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Pillowy soft – Rolls should be soft and squishy, not crusty. This allows for crab to take center stage.
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Neutral flavor – Choose soft white rolls rather than whole wheat, which can overpower delicate crab.
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Top-split – Traditional New England-style top-split rolls are ideal for easy filling.
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Small – Petite rolls around 4-5 inches work best to provide more crab in each bite.
Brioche rolls, Martin’s potato rolls and Hawaiian sweet rolls all make excellent substitutes for top-split rolls.
How Much Crab Meat Goes Into a Crab Roll?
The amount of crab can range quite a bit based on roll size and personal preferences. Some guidelines:
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4-6 ounces of crab meat per roll is typical for full sandwiches.
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2-3 ounces of crab is usually plenty for smaller appetizer-sized rolls.
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Allow at least 1/2 pound of crab meat per person if serving as a main course.
The key is generously mounding the crab within the roll, erring on the side of excess. Don’t skimp on the good stuff!
Toast or Not Toast the Roll?
Opinions differ on whether crab roll buns should be toasted or left soft. Here are perspectives on each approach:
Pros of toasting rolls:
- Adds crunch and texture contrast
- Helps support moist fillings
- Can provide buttery, grilled flavors
Pros of soft rolls:
- Allows buns to fully absorb crab juices
- Provides cushion for tender crab
- Keeps creamy fillings cool
There’s no right or wrong answer here – choose based on your personal preference! Split and toast just the top bun for a compromise.
Making Your Own Seasonings vs. Store-Bought
Old Bay and other commercial crab seasonings are certainly convenient. But you can also mix up your own signature blend using:
- Salt & pepper
- Lemon zest
- Dried parsley
- Smoked paprika
- Celery seed
- Ground mustard
This allows you to control the flavor profile and omit ingredients you may want to avoid. Get creative with Cajun spices, garlic powder, cayenne and other dried herbs and spices.
Crab Roll Dipping Sauces
While not all crab rolls come with a sauce, a dipping sauce can provide a tasty complement. Some popular options include:
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Melted butter – For dipping or drizzling over the bun.
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Lemon aioli – Mix mayo with lemon zest and juice.
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Remoulade – Spicy mayo-based sauce with capers, cornichons, herbs.
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Tartar sauce – Mayonnaise-based with dill pickles, capers, onion.
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Cocktail sauce – Ketchup or chili sauce mixed with horseradish.
How To Mix and Dress Crab for Rolls
Gently handling the crab meat when mixing and dressing is key. Here are some tips:
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Carefully pick through crab for shell fragments; use your hands rather than utensils which can break up lumps.
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Drain crab of excess liquid to prevent soggy rolls.
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Fold mayonnaise and seasonings into crab delicately to keep chunks intact.
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Add any crunchy vegetables like celery or scallions as small, fine dices.
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Try not to over-mix, as this can turn chunks to shreds. Just toss components together until evenly incorporated.
Chilling and Storing Prepared Crab Salad
For best flavor and food safety, prepare crab salad:
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Same day as serving, OR
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Store chilled in airtight container up to 2 days.
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Drain any excess liquid prior to filling rolls if chilled.
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Discard any uneaten crab salad rather than re-serving after 2 days.
How To Serve Crab Rolls Hot or Cold
Crab rolls can go either way temperature-wise:
Hot crab rolls are lightly warmed through prior to serving:
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Place dressed crab salad on bottom bun and broil 1-2 minutes until heated.
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Or fill rolls and place into a hot skillet just to warm.
Cold crab rolls are served chilled:
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Fill rolls and keep refrigerated until ready to serve.
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For picnics or on-the-go, store in coolers with ice packs.
Serve with cocktail sauce for dipping hot rolls, and tartar sauce or remoulade for cold rolls.
Pairing Crab Rolls With Sides and Drinks
Crab rolls beg for classic seaside pairings. Some tasty choices:
Side Dishes
- Coleslaw or potato salad
- Salt & vinegar chips
- French fries or tater tots
- New England clam chowder
Beverages
- Ice cold beer or cider
- Arnold Palmer or lemonade
- Iced tea
- Hard seltzer
- White wine
A crab roll picnic or beach meal isn’t complete without a few of these pairings alongside!
Crab Roll Recipe Variations
Once you master the classic, try some fun flavor twists:
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Mix mayo with sriracha, wasabi, or chipotle peppers for a spicy roll.
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Use avocado instead of mayo for a creamy vegan roll.
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Add thinly sliced celery, pickled onions, or shredded carrots for crunch.
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Top the crab salad with microgreens for color and texture.
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Brush
Why you’ll love this recipe
- Easy to make: there is a simple step-by-step guide to help you.
- Cheap: You can get the cheap ingredients you need at most grocery stores, so it’s much cheaper than buying sushi at a store.
- Family-friendly: Great for kids and adults who don’t like raw fish or picky eaters.
- Sushi night at home is a lot of fun with family, friends, and even kids that will love it.
What is Kani Sushi?
Kani sushi literally translated to “crab sushi” in Japanese, as the word Kani or Kanikama translates to crab. This doesnt however mean it always uses real crab meat.
Typically, Kani sushi uses imitation crabmeat which is also known as surimi or crabsticks. This also makes different kinds of kani rolls, like kani maki (regular sushi rolls), kani uramaki (inside out rolls), kani nigiri (small pieces of rice topped with kani that you can bite into), and kani hand rolls.
You can add more toppings and ingredients to make popular rolls like a California roll or a spicy kani roll (like this recipe), which is a spicy crab roll made by shredding fake crab and seasoning it.
- When you make sushi, you need sushi rice for the best texture. Japan rice that you can get at Asian markets and most grocery stores
- “Kani” is made with imitation crab sticks, which are also called surimi. It adds a delicious crab-like flavor and texture. Which is white fish that has been processed, usually Alaska pollock, and doesn’t taste strongly of fish?
- This is Japanese mayonnaise called Kewpie mayo. It is thick and creamy. You can use regular mayonnaise, but Kewpie mayo will make it taste more like the real thing.
- To make kani sushi spicy, Sriracha chili sauce is added. It goes so well with the sweet and creamy fillings. Adjust the amount to your preference, or omit it entirely.
- Sticks of avocado and cucumber give it a creamy, fresh, and crunchy texture. You can also use carrot sticks, lettuce or sliced mango.
- Nori seaweed sheets wrap the sushi rolls. You can find them in the Asian section of your grocery store.
- Rice seasoning has vinegar, sugar, and salt in it to give cooked sushi rice its own unique taste. You can also buy sushi vinegar or seasoning for sushi rice that is already made.
- Adding sesame seeds to an uramaki roll makes it look nicer and gives it a slightly nutty taste and crunch.
How To make Crab Rolls
FAQ
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