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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Spicy Kani Salad Recipe

Posted by: ari | well seasoned

Spicy kani salad is a refreshing, creamy dish made from crab sticks and cucumber that we enjoy every time we order sushi. This kani salad recipe is ready in less than 10 minutes, is inexpensive to make, and is both sweet and spicy from the dressing. Add deep fried tempura bits for crunch and tobiko for a pop of texture!

recipe +-

Posted by: ari | well seasoned
Chopsticks picking up spicy kani salad from a plate
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5 from 2 votes

Spicy Kani Salad

Spicy kani salad is a refreshing, creamy dish made from crab sticks and cucumber. It takes less than 10 minutes to make, is inexpensive, and is both sweet and spicy from the dressing. Add deep fried tempura bits for crunch and tobiko for a pop of texture! You will make this on repeat!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: crab salad, kani salad dressing, spicy crab salad
Servings: 4 servings
Calories: 165kcal
Author: ari | well seasoned

Ingredients

For the kani salad dressing

  • cup Kewpie Japanese mayonnaise
  • 2 Tbsp mirin
  • ½ tsp Sriracha

For the salad

  • ¾ lb kani imitation crab sticks (about 8 sticks)
  • ½ small cucumber julienned or thinly sliced (see note below)
  • 2 Tbsp tobiko plus more for serving
  • 2 Tbsp tempura bits

Instructions

To make kani salad dressing

  • Combine all ingredients in a small bowl, then whisk to combine. Taste and adjust seasoning, adding more Sriracha if you want more heat, a few drops at a time. Set aside.
    Spicy mayo in a white bowl

To make salad

  • Use fingers or two forks to pull apart and shred crab sticks, then place in a large bowl.
    Shredded imitation krab sticks in a bowl
  • Spoon all except 2 Tbsp of dressing on top of shredded kani, then toss to combine.
    Shredded crab sticks with spicy mayo
  • Add tobiko and tempura bits, then toss and taste salad. If you want more dressing, add remaining 2 Tbsp. If you want it spicier, add a bit more Sriracha to dressing, whisk to combine, then toss with kani salad.
    Kani salad recipe in a bowl with tobiko
  • Place shredded cucumber on a serving plate, then top with spicy kani salad. Add a little extra tobiko and/or tempura bits on top, then serve immediately.
    Kani salad with spicy mayo cucumber and tobiko on a plate

Notes

  • If you use rice vinegar instead of mirin, you may want to add ½ tsp granulated sugar to the salad dressing
  • We use a julienne peeler to make cutting the cucumber easy. You can either use a knife to slice into long, thin strips, of equal thickness as the kani, or you can use a food processor to grate. We prefer the julienne peeler, as the shape mirrors the shredded kani.
 

We recommend serving kani salad with the following:

 

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 818mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!