Kani Salad

15 minutes is all you need to whip up a batch of Kani Salad, also called Kanikama salad. This American Japanese crab salad recipe is loaded with imitation crab, crunchy vegetables, Panko bread crumbs and a creamy mayonnaise-based dressing. You'll also love: Spicy Krab Roll and Sushi Bake.

Course Appetizer, Lunch, Side Dish

Cuisine Asian

Keyword Crab

Prep Time 15

Total Time 15

Servings servings

Calories 328kcal

Author Darcey Olson

Cost $10

Ingredients

SALAD DRESSING

3 tbsp Mayonnaise *Note 1
2½ tsp Low Sodium Soy Sauce
1 tsp Rice Wine Vinegar
1-3 tsp Sriracha Sauce *Note 2

KANI SALAD

16 oz Imitation Crab Sticks, Shredded *Note 3
1 cup Julienned Cucumber (approx. 3" long)
1 cup Julienned Carrot (approx. 3" long)
1 Mango, Julienned 3" long

GARNISHES

1 Avocado, Sliced
2 tsp Toasted Sesame Seeds
4 tsp Panko Bread Crumbs

Instructions

Add all the salad dressing ingredients to a small bowl and whisk to combine. Set aside.
3 tbsp Mayonnaise , 2½ tsp Low Sodium Soy Sauce, 1 tsp Rice Wine Vinegar, 1-3 tsp Sriracha Sauce
Add the kani and vegetables to a large mixing bowl. Add the dressing and use tongs to toss to coat evenly.
16 oz Imitation Crab Sticks, Shredded , 1 cup Julienned Cucumber (approx. 3" long), 1 cup Julienned Carrot (approx. 3" long), 1 Mango, Julienned 3" long
Serve in individual bowls and top with Panko bread crumbs, sesame seeds and avocado slices. Enjoy immediately for best texture.
1 Avocado, Sliced, 4 tsp Panko Bread Crumbs , 2 tsp Toasted Sesame Seeds

Video

Notes

Note 1 - Use Japanese mayo (Kewpie) for a fuller flavor. It will create a creamier dressing than using standard mayo. Although both taste amazing.

Note 2 - Omit from the recipe if you don't want any spice. Double or triple, to taste, if you want it extra spicy.

Note 3 - You can use a knife, two forks or your fingers to shred the crab sticks. They peel like string cheese, so we prefer to dig in with our fingers.

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Nutrition