Kani Salad Recipe (Japanese Crab Salad)

Serves 1
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Directions

  1. 1Make the Dressing — In a large bowl, whisk together Kewpie mayo, rice vinegar, Sriracha, and sugar until smooth.
  2. 2Assemble the Salad — Add shredded crab sticks, carrot, and cucumber to the bowl.
  3. 3Gently toss until evenly coated.
  4. 4Serve — Just before serving, top with tobiko, panko bread crumbs for crunch, and sprinkle with green onions, if using.
  5. 5Enjoy — Serve immediately or store leftovers in the fridge for up to 3–4 days.

Ingredients

  • 1 lb imitation crab sticks
  • 1 large carrot julienned
  • 1 large English cucumber cut in thirds, seeded, and julienned
  • 1 cup Kewpie mayonnaise (Japanese mayo)
  • 2 tbsp rice vinegar
  • 2 tbsp Sriracha
  • 2 tbsp tobiko (flying fish roe, optional)
  • 1 tsp sugar
  • Panko bread crumbs
  • Chopped green onions (optional, for garnish)

Tips

  • Chill the kani salad for 30 minutes before serving for the best flavor and texture.