Kani Salad Recipe
Introduction
Kani Salad is a refreshing and flavorful Japanese-inspired dish that combines the sweetness of imitation crab with the crunch of cucumber and a creamy, spicy dressing. Perfect as a light appetizer or side, it comes together quickly and easily.
Ingredients
- 500 grams imitation crab (about 30 leg-style crab sticks)
- 1/2 cup masago (capelin fish roe)
- 1/2 English cucumber, julienned
- 3/4 cup mayonnaise (Hellman’s brand recommended)
- 1 tablespoon sriracha sauce
Instructions
- Step 1: Julienne the crab sticks by slicing them into thin strips.
- Step 2: Use a fork to gently shred the crab sticks and transfer the shredded crab into a large mixing bowl.
- Step 3: Add the julienned cucumber, masago, mayonnaise, and sriracha sauce to the bowl.
- Step 4: Toss all ingredients together until everything is evenly coated with the dressing.
- Step 5: Serve immediately for the freshest flavor and texture.
Tips & Variations
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Add a squeeze of fresh lime juice for an extra zesty kick.
- Garnish with chopped green onions or sesame seeds for added flavor and texture.
- If you prefer less heat, reduce the sriracha or omit it altogether.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The cucumber will soften over time, so it’s best enjoyed fresh. When ready to serve, give the salad a gentle toss but avoid reheating as it is best served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use real crab instead of imitation crab?
Yes, real crab meat can be used for a richer flavor, though it may change the texture and increase the cost of the dish.
Is masago necessary for the recipe?
Masago adds a unique texture and mild flavor that complements the salad, but you can omit it if you don’t have it on hand or have dietary restrictions.
PrintKani Salad Recipe
Kani Salad is a refreshing Japanese-inspired dish featuring imitation crab sticks tossed with crunchy julienned cucumber, creamy mayonnaise, spicy sriracha, and vibrant masago roe. This easy-to-make salad is perfect as a light appetizer or a side dish, combining savory, spicy, and fresh flavors for a delightful taste experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Salad Ingredients
- 500 grams imitation crab sticks (approximately 30 leg-style crab sticks)
- 1/2 cup masago (capelin fish roe)
- 1/2 English cucumber, julienned
- 3/4 cup mayonnaise (Hellman’s brand recommended)
- 1 tablespoon sriracha sauce
Instructions
- Prepare the Crab: Julienne the crab sticks by running a fork through each one to separate into thin strands, then transfer them into a large mixing bowl.
- Add Vegetables: Julienne the English cucumber into thin strips and add it to the bowl with the crab.
- Mix the Dressing: In a separate small bowl, combine the mayonnaise with the sriracha sauce to create a creamy, spicy dressing.
- Toss the Salad: Pour the dressing over the crab and cucumber mixture. Toss everything gently but thoroughly to evenly coat the salad with the dressing.
- Add Masago: Sprinkle the masago on top of the salad and gently fold in just before serving for added texture and flavor.
- Serve: Serve the kani salad immediately to enjoy its fresh and vibrant flavors at their best.
Notes
- Use fresh cucumber with seeds removed if preferred for a crisper texture.
- Adjust the amount of sriracha sauce to suit your desired spice level.
- The salad is best served immediately; if storing, cover and refrigerate for up to 4 hours.
- Substitute mayonnaise with vegan mayo for a vegan-friendly version.
- Masago can be substituted with tobiko (flying fish roe) for variation in flavor and texture.
Keywords: kani salad, crab salad, Japanese salad, imitation crab recipe, sushi salad, masago salad, spicy crab salad
