Talk:Crab stick

message: "Highly processed and therefore less nutritious" ???  Even if there's a strong correlation between processing food and lower nutritional content, it doesn't mean that washing and shaping fish is going to change the fact that it's fish.
—The preceding unsigned comment was added by 75.72.21.221 (talk • contribs).
Is this actually related to Japanese cuisine? I'd wager that imitation crab is a Western innovation. --Col.clawhammer 05:57, 2 August 2007 (UTC)
thread_title: Less nutritional?

message: "Contrary to popular belief, crab sticks do not actually contain any crab, and since 1993 manufacturers have been legally obliged to label them "crab flavoured sticks"." - This is almost a direct quote from I'm Alan Partridge, episode 1, series 1! Technostalgia (talk) 18:43, 14 September 2008 (UTC)
thread_title:  "Crab-flavoured sticks" 

message: Why is there a US Worldview tag when the article contains this: Individual pieces are shaped into oblong sticks, dyed red, and cooked. As they do not contain any crab, manufacturers have been legally obliged since 1993 to label them "crab flavoured sticks".[1]  Who's legal system?(rhetorical question) FancyPants (talk) 05:11, 11 May 2009 (UTC)
thread_title:  POV 

message: Merge suggestion:
Shouldn't this be merged with the section on "Kamaboko"?  It is a type of Kamaboko...
http://en.wikipedia.org/wiki/Kamaboko  —Preceding unsigned comment added by 217.37.150.65 (talk) 11:24, 1 October 2010 (UTC)
thread_title:  MERGE 

message: American Sardine Bar's Krab Cakes are not an exceptional use of this ingredient.  This para adds little to this page and should be considered a candidate for removal.  Various web sources suggest the American Sardine Bar is yet to open which makes justification for keeping this page even more scant.  — Preceding unsigned comment added by PaulVonPaul (talk • contribs) 13:12, 22 November 2011 (UTC)
thread_title:  Uses in cuisine 

message: Krab Cakes are a specialty of the American Sardine Bar in Philadelphia's Point Breeze neighborhood. The krab cakes are prepared from locally sourced, freshly thawed crab sticks and served with dill pickle tartar sauce. Asked why a Philadelphia restaurant would serve krab, Chef Schroeder explained, "I'm from Detroit." Update: Though open less than a week, the American Sardine Bar is already embroiled in a minor scandal concerning its use of Krab.  A disgruntled employee alleges that Chef Schroeder has, on more than one occasion, substituted Chesapeake Bay blue crab meat for authentic Krab.  The Asian Krab Kouncil is investigating this incident, suspecting a flagrant violation of its revered trademark.
Once this is properly rewritten it can go back in, if it's not a parody.  — Preceding unsigned comment added by 76.232.65.16 (talk) 00:43, 29 November 2011 (UTC)
thread_title:  Moved from article; Wikipedia's not a news site 

message: Does anyone have any information on the relative mercury content of imitation crab as compared to natural fish? I've found myself regularly eating a great breakfast I've invented - a hot burrito of one fried egg, crab sticks, and Swiss cheese with garlic powder and black pepper. It's really great - try it!  But I am wondering if eating this everyday will build up mercury in my system....Any opinions? Thanks.  — Preceding unsigned comment added by Numuse37 Numuse37 (talk) 17:02, 12 March 2012 (UTC)
thread_title:  Mercury content? and recipe 

message: "A California roll is a sushi roll made with imitation crab meat, avocado, and cucumber (sometimes) rolled with sesame seeds on the outside."
Is it? Technically, you can replace crab with imitation crab in anything that contains crab. Sure, according to the article on California roll, it can have either, but the source used doesn't back that up, it seems to have just been "included". Unless someone objects, I'm going to change this to "A California roll can be made with..." instead, and remove the reference from the other article, as it is misleading...Sheriffjt (talk) 02:09, 19 May 2014 (UTC)
thread_title:  California Roll 

message: *http://www.huffingtonpost.com/2015/01/14/imitation-crab-meat-what-is-it_n_6464560.html?utm_hp_ref=green&ir=Green
*http://healthyeating.sfgate.com/imitation-crab-meat-healthy-2049.html
Bananasoldier (talk) 01:41, 15 January 2015 (UTC)
thread_title:  Some refs 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: kanikama is an abbreviation for kani kamaboko. and the raw material for Kamaboko is a cheap white fish paste.  It is self-evident from its name that crab sticks are imitations of crab legs in Japan 165.76.253.137 (talk) 15:12, 17 January 2022 (UTC)
thread_title:  Japanese naming regulation 

message: it seems like imitation crab comes in multiple forms, primarily sticks, flake, and leg. being from the US i've never heard of it called anything other than imitation crab, as an overarching category. was there some previous discussion here or at the redirect that i missed, that went over why? my general understanding is that originated in japan in the stick form, and hence is most well-known there, but would be curious on a more global perspective! Impasse (talk) 16:47, 13 February 2024 (UTC)
thread_title:  crab stick vs. imitation crab