california crab is a 100% cooked / frozen product.
2 bag Kani-Kama (imitation crab, thawed) ( pull from freezer 24 hours before)
1/2 cup Kewpie Mayo (appx 1/8 of small kewpie bottle)
1 tsp salt
Old Bay ( 12 shakes )
store in 1/9 pan. always use same size pan for storage & service
wrap, label and date
NOTES: this recipe gets made without using a recipe all the time. the point to the recipe is to add just enough mayo to help the crab stick together, but we do not want to kill the flavor of the crab by adding too much mayo
PULL FROZEN KANI at end of shift or even mid-shift. We want the kani to thaw overnight and not have to quick-thaw.
KANI KAMA is imitation crab, but it is also flavored by adding in REAL CRAB. if someone has a crab / shellfish allergy they cannot eat imitation crab. for htis reason imitation crab, lobster, etc is always stored closest to the cutting board, co that if a scrap falls off of a utensil it will not fall into another