Can I use real crab meat for this kani salad recipe?

Yes, you can use real crab meat, but the flavor and texture will be different. Kani salad traditionally uses imitation crab (surimi) because it shreds easily into long, thin strands which hold the dressing well.

How long does kani salad last in the fridge?

Kani salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Note that the cucumber will release water over time, which may thin out the dressing.

This kani salad recipe has a kick thanks to the Sriracha, but you can easily adjust the heat level by adding more or less Sriracha to the dressing according to your preference.

What can I substitute for Kewpie mayo?

If you can't find Kewpie mayo, you can use regular mayonnaise mixed with a pinch of sugar and a few drops of rice vinegar to mimic the flavor profile.

kani salad recipe: 5 Easy Steps to the Best Japanese Crab Salad

Name: The Ultimate Spicy Kani Salad
Prep time: PT-493134H37M57S
Cook time: PT-493134H37M57S
Total time: PT-493134H37M57S
Cuisine: Japanese
Ingredients: 8-10 sticks imitation crab (leg style); 1 large English cucumber; 1/2 cup Kewpie mayonnaise; 1-2 tablespoons Sriracha (adjust to taste); 1 teaspoon rice vinegar; 1 teaspoon honey or sugar; 1/2 teaspoon toasted sesame oil; Optional: 1/2 cup panko breadcrumbs (toasted); Optional: Black sesame seeds for garnish; Optional: 1/2 ripe mango, julienned

Ingredients

Scale

8-10 sticks imitation crab (leg style)
1 large English cucumber
1/2 cup Kewpie mayonnaise
1-2 tablespoons Sriracha (adjust to taste)
1 teaspoon rice vinegar
1 teaspoon honey or sugar
1/2 teaspoon toasted sesame oil
Optional: 1/2 cup panko breadcrumbs (toasted)
Optional: Black sesame seeds for garnish
Optional: 1/2 ripe mango, julienned

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Instructions

Step 1: Prepare the imitation crab by patting the sticks dry with a paper towel. Shred the crab sticks into thin strands by hand or with a fork and place them in a large mixing bowl.
Step 2: Julienne the cucumber by cutting it into thin matchsticks, avoiding the watery seed core. Add the cucumber strips to the bowl with the crab.
Step 3: In a small bowl, whisk together the Kewpie mayonnaise, Sriracha, rice vinegar, honey, and sesame oil until smooth and well combined.
Step 4: Pour the dressing over the crab and cucumber mixture. Gently toss with tongs or large spoons until everything is evenly coated.
Step 5: Cover and refrigerate for at least 20-30 minutes. Just before serving, top with toasted panko and sesame seeds if desired.

Notes

Ensure you use Kewpie mayo for the most authentic taste. If the salad releases too much water, you can drain it slightly before serving.

Prep Time: PT15M
Cook Time: PT0M
Category: Main Dishes & Savory Recipes
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 285 kcal
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 12g
Cholesterol: 35mg