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Kani Salad in a bowl topped with avocado, sesame seeds and panko bread crumbs
4.8 from 40 votes

Kani Salad

This Kani Salad is light and refreshing using imitation crab together with cucumber, and mango in a creamy spicy mayonnaise dressing.
Prep Time15 mins
Cook Time0 mins
Course: Appetizer, Main Course, Salad
Cuisine: American, Japanese
Keyword: fresh, quick, summer
Servings: 2
Calories: 354kcal
Author: Ayeh
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  • 200 g imitation crab meat sticks 
  • 2 Persian or Lebanese cucumbers
  • 1 cup fresh or frozen Mango 

Kani Salad Dressing

  • 3-4 tablespoon Kewpie Japanese mayonnaise
  • 2 ½ teaspoon soy sauce
  • 1 teaspoon rice wine vinegar or rice vinegar 
  • 1 teaspoon sriracha sauce (less or more depending how spicy you like it)


  • ½ avocado
  • 2 teaspoon toasted sesame seeds
  • 2 teaspoon panko bread crumbs


  • Slice cucumber in half lengthways and then into julienne thin strips
  • With your fingers, pull thin strings of the crabs sticks lengthways. It’s very similar to pulling string cheese
    (you can also slice into strips using a knife buy I find it turns out better using your fingers)
  • Slice mango into thin slices and add to the same bowl. You’ll want all 3 ingredients cut into thin slices.
  • Mix the dressing ingredients in a bowl and pour over the salad bowl (start by using only 3 tablespoons of mayonnaise. Only add the 4th tablespoons if its required after mixing it all in)
    Mix well together so all of the salad is nicely coated with the dressing. It should be nice and creamy
  • Divide into 2 bowls, top each with thin slices of avocado and garnish with a sprinkle of sesame seeds and panko bread crumbs for some crunch!



Calories: 354kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 976mg | Potassium: 358mg | Fiber: 5g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg