Quick and easy, this classic Kani Salad Recipe is a staple in Japanese Sushi restaurants. You can now make it at home in minutes!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, lunch, Snack
Cuisine: American, Japanese
Keyword: crab and cucumber, Crab salad, kani, kani salad
Servings: 8
Calories: 169kcal
Author: Kellie
Cost: $12
Ingredients
14ouncesKaniimitation crab meat
1medium carrot
1large English cucumber
1ripe mango
1/2cupJapanese mayonnaise
2tbspSriracha
1tspsoy sauce
1tablespoonslemon juice
1/2tablespoonlemon zest
salt
ground pepper
Instructions
Peel the carrots. Cut in half and then cut into julienne strips. (Or use matchstick cut carrots)
Peel the cucumbers and cut in half. Remove the seeds. Cut the cucumber into long thin strips.
Shred the crab sticks by hand by gently pressing the ends to loosen the strips and then peel the crab into strips.
Peel the ripe mango. Cut into thin slices until you reach the core. Repeat with the opposite side of the core. Stack the slices together and cut into strips.
In a large bowl, add the cucumber, carrots, crab, and mango.
Whisk together the mayonnaise, Sriracha, soy sauce, lemon juice and zest.
Season with salt and pepper, to taste and toss the salad to combine.
Serve immediately or refrigerate until ready to eat.
Video
Notes
Kani Salad can be made up to 3 days in advance and store in an airtight container in the refrigerator.