dietribe

Kani Kama (imitation crabsticks - they’re really made of fish) are only 80 calories per 5-stick serving, so they’re another staple of my low-calorie diet. (Actually they were a staple even when I WASN’T on a diet. They’re awesome.) 

I have kani in a whole bunch of ways - in salads, sandwiches… even alone! - but my friend Angie’s recipe for Chili Garlic Crabsticks is my absolute favorite. Of course, Angie’s recipe included a ton of olive oil and butter, so I tried to lower the calorie count and make it a little more diet-friendly - and hooray! It’s still just as good.

So here goes… You will LOVE this.

Angie’s Chili Garlic Crabsticks: The Light Version

• 15 Sushi Grade Kani sticks (don’t get the cheap pink stuff. The good stuff is orangeish)
• 3 cloves garlic, minced (add more if you want - no problem)
• 1 Tbsp olive oil
• 2 Tbsp Blue Bonnet Light (or any type of fake butter, as long as it tastes like butter)
• 1Tbsp Lee Kum Kee Chili Garlic sauce (or more, if you want it spicier)

Heat olive oil and fake butter over a very low flame until the butter melts. Add in the garlic and stir around so that the oil gets nice and garlicky. DO NOT let the garlic brown.. or worse, burn!

Stir in the chili garlic sauce, and then add the kani. (Note: I like to shred my Kani beforehand so the flavor gets onto every fabulous string, but you can also just add them in whole. They actually look prettier on a plate that way. Your choice.)

You can raise your flame a bit at this point since adding the kani will bring the temperature down, but not too much. Mix gently until the kani is heated through and each piece is covered in sauce, and that’s it! You’re done! 

This recipe serves 3. Each 5-stick serving is about 150 calories.