Restaurant Style Spicy Kani Salad Recipe
Make this creamy, crunchy, restaurant-style spicy kani salad at home in minutes. It uses imitation crab and a simple spicy mayo dressing.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
Scale
- 8 ounces imitation crab meat (kani), shredded
- 1/2 English cucumber, julienned
- 1 medium carrot, julienned
- 2 tablespoons toasted sesame seeds
- 1/4 cup Japanese mayonnaise (Kewpie preferred)
- 1 tablespoon Sriracha (adjust for spice level)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
Instructions
- Prepare the imitation crab: Gently pull apart the imitation crab sticks into thin shreds. Place the shredded kani in a medium bowl.
- Prepare the vegetables: Julienne the cucumber and carrot into thin matchsticks. Add the julienned vegetables to the bowl with the kani.
- Make the spicy mayo dressing: In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, rice vinegar, sugar, and sesame oil until completely smooth.
- Combine: Pour the spicy mayo dressing over the kani and vegetables. Gently toss everything together until the crab and vegetables are evenly coated. Do not overmix.
- Chill: Cover the bowl and refrigerate the kani salad for at least 15 minutes to allow the flavors to meld.
- Serve: Transfer the salad to a serving dish. Sprinkle with toasted sesame seeds before serving.
Notes
- For extra crunch, add 1/4 cup of crispy fried onions to the salad before serving.
- If you do not have Japanese mayonnaise, you can substitute regular mayonnaise, but add a small dash of lemon juice for tang.
- This easy seafood salad tastes best when served cold, making it a great make ahead salad option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 5
- Sodium: 550
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 10
- Cholesterol: 35