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–+ servings
Kani Salad Recipe

Easy Kani Salad Recipe: Refreshing Crunch in Every Bite

This Kani Salad Recipe blends crisp cucumbers and tender imitation crab with a zesty spicy mayo, ready in under 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Imitation Crab Feel free to swap in fully cooked crab meat if desired.
  • 2 count Mini Cucumbers No need to peel them.
  • 1/2 cup Panko Bread Crumbs Regular breadcrumbs can be used as a substitute.
For the Spicy Mayo Dressing
  • 1/2 cup Mayonnaise Use low-fat mayo for a lighter option.
  • 2 tbsp Sriracha Adjust based on your heat preference.
  • 1 tbsp Lemon Juice Fresh juice is best.
  • 1 tbsp Sugar Can substitute with honey.
  • 1/2 tsp Chili Powder Feel free to experiment with smoked paprika.

Equipment

  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Shred the imitation crab into thin strips and set aside in a medium mixing bowl.
  2. Julienne the mini cucumbers into thin strips without peeling them.
  3. In the bowl, add the julienned cucumbers and half of the panko breadcrumbs, and gently toss together.
  4. Add three-quarters of the spicy mayo to the bowl and fold until everything is coated.
  5. Sprinkle remaining panko breadcrumbs on top and drizzle with reserved spicy mayo.
  6. Serve immediately to enjoy the crispness of the cucumbers.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 2gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Dress the salad just before serving to keep the cucumbers crisp. Store leftovers in the refrigerator for up to three days.

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