When I think of Kani I immediately think of the typical sushi roll available in many kosher restaurants. There are actually other fantastic uses of these sticks of fish normally located in the frozen aisle of most kosher groceries. I've most recently utilized them ground up with a bunch of other ingredients, flattened into patties and fried into crab cakes which I served with a delicious red pepper aioli. Another was this tasty crab sphagetti. It's super simple to cook up and won't cost you too many calories as a dinner meal. Here is my recipe:
Imitation Crab Spaghetti
6-10 Sticks of Kosher Imitation Crab
1 Pound Sphagetti
1 Teaspoon Kosher Salt
2 Tablespoons Butter or Margarine
2 Fresh Cloves of Garlic, chopped small
1/2 Cup White Wine
1 Tablespoon Each Parsley, Dill and Mint fresh or dry
1 Tablespoon Lemon Juice
1/2 Tablespoon Lemon Zest
1. Heat a large saute' pan over medium heat and add the butter. Add the garlic and allow to golden for a couple of minutes. Add the sticks of imitation crab to the pan and allow to cook through completely getting slightly crispy on it's outside. Add the wine and allow it to simmer on high heat for about 4 minutes or until it's reduced by half and the alcohol has cooked out somewhat. Break up the crab with a fork or knife if you like it more precisely done.
2. Bring a medium pot filled 3/4 of the way with salter water to a simmer and add the sphagetti. Allow it to cook for 8 minutes or until al dente' this dish is better when the pasta is cooked through but still has a good bite to it. Drain the pasta and then add it to the imitation crab mixture.
3. Add the parsley, dill and mint to the pasta along with the lemon juice, lemon zest and salt. Mix well to combine it all and then serve cold or warm.
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