Kani Salad

Name: Kani Salad (Japanese Crab Salad)
Prep time: 15 min
Total time: 15 min
Ingredients: 7oz / 200g surimi / imitation crab meat sticks; 2 Persian or Lebanese cucumbers; 1 cup fresh or frozen mango; 3-4 tablespoons Kewpie Japanese mayonnaise; 2 ½ teaspoons soy sauce - I've used salt reduced; 1 teaspoon rice wine vinegar or rice vinegar; 1 teaspoon sriracha sauce (less or more depending how spicy you like it); ½ avocado; 1 teaspoon toasted sesame seeds; 2 teaspoons panko bread crumbs

BY Ayeh Manfre · UPDATED: Mar 18, 26 · PUBLISHED: Nov 9, 22 · 105 Comments

JUMP TO RECIPE

This Kani Salad is a Japanese crab salad that is light and refreshing. Made with strips of imitation crab, cucumbers, avocado and mango in a creamy spicy mayo dressing yum! It's essentially a kani sushi roll made into a delicious salad.

Kani salad topped with avocado and panko breadcrumbs with chopsticks

Kani Salad is a Japanese style salad made with crab and julienned thinly sliced ingredients with a creamy spicy mayonnaise dressing. It's very popular in American Japanese restaurants and makes the perfect fresh appetizer. To describe the taste, it reminds me of a California sushi roll with similar ingredients minus the rice, making it a low carb meal also.

Here I’ve made my take on a Kani Salad which is so easy to make and is so refreshing. The base includes only 3 ingredients, being cucumber, imitation crab and mango. Its then topped with avocado and panko breadcrumbs for crunch.

Ready in 15 minutes, its makes a great last minute meal too. Serve with shrimp tempura and spicy tuna crispy rice for a Japanese meal...yum!

Table of Contents

Recipe Highlights
Ingredients and Substitutions
How to make Kani Salad
Tips and Tricks
Storage Instructions
FAQs
More Salad Recipes
More Japanese Recipes
Recipe
Comments

Recipe Highlights

Quick & Easy: This dish comes together in no time with simple steps to guide you
Light & Fresh: Combination of crunchy vegetables, mango and creamy mayonnaise for a balanced flavor
Versatile: This recipe works as an appetizer, light lunch or delicious sushi side

Close up of chopsticks to show creamy kani salad

Ingredients and Substitutions

Imitation crab meat also known as surimi or kanikama in Japanese is the key ingredient. Its a processed white fish, typically Alaska pollock without a strong fishy flavor and has a crab-like flavor
Cucumbers, I always use Persian cucumbers as they have a lot more flavor and are far less watery. If you can’t find these cucumbers and only have large cucumbers, it’s best to scoop the seeds out with a spoon and not add them to the salad. You can swap in thin carrot strips for a different texture and color
Mango brings a beautiful sweet freshness. Fresh mango is always best however when they aren't in season, frozen mango also works great
Kewpie Japanese mayonnaise is the traditional choice, as its rich and creamy. Swap for regular mayo if needed
Soy sauce for its saltiness and flavor. I always prefer to use salt reduced soy sauce. You can also use tamari for a gluten free option
Rice wine vinegar brings a little acidity. Swap for white wine vinegar or lemon juice
Sriracha sauce forms part of the dressing, making this a spicy kani salad. Add more or less for your preferred spice level
Garnish, I've added sliced avocado, sesame seeds and crispy panko breadcrumbs for extra crunch, a creamy texture and nutty flavor. You could add tobiko (fish roe) or scallions as well

How to make Kani Salad

Remake this popular kani salad recipe at home in no time at all. Follow my simple steps below (note quantities are listed in the recipe card below)

Step 1: Slice the cucumber in half lengthwise, then cut into thin julienne strips

Step 2: Use your fingers to pull the crab sticks into thin strips lengthwise, like string cheese (you can use a knife, but pulling gives better texture)

Prepared cucumber, surimi and mango in a bowl

Step 3: Cut the mango into thin slices and add to the bowl with the cucumber and crab

Step 4: Add dressing of kewpie mayo, soy sauce, rice wine vinegar, and sriracha sauce into the bowl. Stir well until evenly coated and creamy

Bowl mixed and avocado slices placed on top

Step 5: Divide into 2 bowls, then top with thin slices of avocado

Garnish of sesame seeds and panko breadcrumbs

Step 6: Finish with a sprinkle of sesame seeds and panko bread crumbs for some crunch!

Tips and Tricks

Slice the ingredients in similar lengths and sizes. Not only for the visual look but also for the perfect bite. You can use a mandolin if preferred
Shred the imitation crab sticks by hand into thin strips. You can slice the sticks with a knife, but I find pulling the strings gives a better texture
If you’re using frozen mango, I find it easier to slice the mango while frozen. If fully defrosted, they will be softer and hard to slice thin
Dress the salad right before serving so that it stays nice and crunchy. The longer it sits in the dressing, it will slowly become softer and could go soggy

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days
To make this salad ahead, store the salad and dressing separately and toss everything together just before serving to keep the texture crispy and fresh
As it's a salad, I don't recommend freezing

Bowl of kani salad topped with avocado, sesame seeds and panko breadcrumbs

FAQs

What is kani salad made of?

Kani salad is made with shredded imitation crab, cucumber and mango tossed in a creamy spicy dressing with mayonnaise, soy sauce, rice vinegar and sriracha hot sauce

Is kani salad made with real crab meat?

Kani salad uses imitation crab, made from surimi, which is processed white fish that’s been finely minced and shaped to look and taste like crab. You can however use real crab if you like

Are kani salads healthy?

Yes, but it can be healthier by reducing the amount of mayonnaise used or using lower fat mayonnaise

Chopsticks coming out of a bowl of kani salad

More Salad Recipes

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Comments

4.59 from 87 votes (44 ratings without comment)