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Spicy Crab Salad (Kani Salad) Recipe

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4.3 from 53 reviews

Kani Salad, also known as Spicy Crab Salad, is a refreshing Japanese-inspired appetizer featuring shredded imitation crab, crisp julienned cucumber and carrots, tossed in a creamy, spicy mayo dressing. Topped with crunchy panko crumbs and sesame seeds, this salad offers a perfect balance of textures and flavors, making it a delightful light dish or side.

Ingredients

Salad Ingredients

  • 16 oz imitation crab
  • 1 long English cucumber (about 3 cups julienned)
  • 2 medium carrots (about 1 1/2 cups julienned)
  • 1/3 cup panko crumbs
  • Sesame seeds, for garnish (approximately 1 tablespoon)

Spicy Mayo Dressing

  • 1/2 cup mayonnaise
  • 3 Tbsp sriracha hot sauce
  • 1 tsp white vinegar
  • 1 tsp granulated sugar
  • 1 tsp lemon juice or lime juice

Instructions

  1. Prepare the Spicy Mayo Dressing: In a bowl, combine the mayonnaise, sriracha hot sauce, white vinegar, granulated sugar, and lemon or lime juice. Mix well until the dressing is smooth and creamy. Set aside to allow flavors to meld.
  2. Shred the Imitation Crab: Using your fingers or a fork, gently pull apart the imitation crab into thin strings lengthwise. The crab usually comes pre-cut but may clump together; separating it ensures a better texture for the salad.
  3. Julienne the Vegetables: Using a julienne shredder or a sharp knife, cut the cucumber and carrots into thin, uniform strands. Avoid using the watery center part of the cucumber to keep the salad crispy.
  4. Dry the Vegetables: Place the shredded cucumbers on a paper towel and gently pat to remove excess moisture. This step is crucial for preventing a soggy salad and maintaining crispness.
  5. Combine Salad Ingredients: In a large mixing bowl, add the shredded crab, julienned cucumbers, and carrots. Pour in the prepared spicy mayo dressing and toss gently to coat all ingredients evenly.
  6. Chill the Salad: For best results, cover the bowl and refrigerate the salad for at least one hour. This allows the flavors to blend and the salad to chill.
  7. Finish and Serve: Just before serving, sprinkle the salad with panko crumbs and sesame seeds for added crunch and garnish. Serve chilled as a refreshing appetizer or side dish.

Notes

  • Using the center part of the cucumber can make the salad watery; discard or save for another use.
  • For a gluten-free version, replace panko crumbs with gluten-free breadcrumbs or omit entirely.
  • Adjust the amount of sriracha to control the spiciness of the dressing.
  • Chilling the salad improves the flavor but do not add the panko crumbs until just before serving to keep them crunchy.
  • You can substitute imitation crab with real crab meat if preferred for a more authentic flavor.

Find it online: https://deliciousyum.com/spicy-crab-salad-kani-salad-recipe/