This kani salad recipe is creamy, slightly spicy, and comes together in less than five minutes! Also known as crab stick salad, it’s so easy to prep and tastes like something you’d find at a Japanese restaurant.
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TABLE OF CONTENTS
- Ingredients
- Instructions
- Serve
Ingredients
- Surimi (Imitation crab meat)
Imitation crab meat is actually a mix of white fish (typically pollock) and flour to create a delicious crab-like texture and flavor.
- Kelp noodles OR rice noodles
Bulks up the salad and meshes well with the crab meat.
- Cucumber and carrot
Must-have vegetables in any good spicy kani salad. These should be julienne and/or sliced into very thin strips.
Dressing
- Mayonnaise
For a more authentic flavor, you can use Japanese mayonnaise (Kewpie mayo) which is a little sweeter than traditional mayonnaise.
- Sriracha
Adds a spicy kick without being overpowering. If you really cannot tolerate any heat, you can use sweet chili sauce.
- Sugar
To balance out the spice and the tang. White sugar, brown sugar, or sugar free alternatives (like keto powdered sugar) can all be used.
- Rice vinegar
Optional, but a touch of this gives it that authentic flavor.
- Lemon juice
Just a touch to balance out the creamy and rich ingredients.
Instructions
Step 1- Make the salad
Start by making the salad. In a mixing bowl, mix the crabmeat, noodles, and vegetables. Next, whisk together the dressing ingredients in a separate bowl.
Step 2- Add the dressing
Now, stir through the dressing into the salad, followed by half the green onion and sesame seeds.
Step 3- Garnish and serve
Transfer to a serving dish and sprinkle with more green onions, sesame seeds, and panko bread crumbs.
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