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Kani Salad (Japanese Crab Salad) Recipe

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Kani Salad, a refreshing Japanese crab salad, combines shredded imitation crab sticks with crisp cucumber, green onions, and a creamy, tangy dressing made from Kewpie mayonnaise, soy sauce, honey, and toasted sesame seeds. Optionally spiced up with Sriracha and garnished with Japanese fish roe, this no-cook salad offers a perfect balance of flavors and textures, making it a quick and tasty appetizer or side dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Halal

Ingredients

Main Ingredients

  • 14 oz imitation crab sticks (approx. 2 cups or 12 sticks, shredded into thin strips)
  • 1/2 cucumber (approx. 1 cup, sliced into matchsticks)
  • 1 stalk green onion (finely sliced)
  • 3 tablespoons Japanese fish roe/eggs (optional)

Dressing Ingredients

  • 7 tablespoons Japanese Kewpie Mayonnaise (or regular mayonnaise)
  • 1½ teaspoons soy sauce
  • 2 teaspoons honey (or maple syrup or sugar)
  • 2½ tablespoons toasted sesame seeds
  • 2 tablespoons Sriracha chili sauce (optional, for spicy kani salad)

Instructions

  1. Defrost Crab Sticks: If using frozen crab sticks, defrost them in the fridge for a few hours until pliable for easy shredding.
  2. Toast Sesame Seeds: In a dry pan over medium heat, toast the sesame seeds for 1-2 minutes while continuously stirring to avoid burning. Remove from heat and set aside to cool.
  3. Prepare Crab: Remove plastic wrap from crab sticks if individually wrapped and shred by hand into thin slices. If using chunks, roughly chop them into big pieces. Place in a large mixing bowl.
  4. Add Green Onion: Finely slice the green onion and add it to the mixing bowl with the crab.
  5. Add Fish Roe (Optional): If desired, add Japanese fish roe or eggs into the bowl with the crab meat.
  6. Prepare Cucumber: Slice the cucumber into matchsticks. Mix into the crab salad or reserve separately if serving the salad on top of cucumber slices.
  7. Make Dressing: In a small bowl, combine Japanese Kewpie mayonnaise, soy sauce, honey, toasted sesame seeds, and optional Sriracha chili sauce. Mix well to create the kani salad dressing.
  8. Mix Salad: Pour the dressing over the crab mixture and toss everything together until evenly coated.
  9. Garnish and Serve: Garnish the salad with extra toasted sesame seeds and green onions. Serve on top of cucumber slices or as mixed, and enjoy immediately.

Notes

  • For a spicier version, add more Sriracha to taste.
  • Use Kewpie mayonnaise for authentic flavor, but regular mayo works as a substitute.
  • To save prep time, buy pre-shredded crab sticks if available.
  • Toast sesame seeds carefully to avoid burning, which can impart bitterness.
  • This salad is best served fresh but can be refrigerated for up to 1 day.

Find it online: https://cheftinaskitchen.com/kani-salad-japanese-crab-salad-recipe/