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Easy & Creamy Spicy Kani Salad Recipe

A close-up of a vibrant kani salad featuring shredded imitation crab mixed with a creamy orange dressing, sliced cucumbers, and sprinkled with sesame seeds.
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Make restaurant-quality Japanese crab salad at home with this easy and creamy spicy kani salad recipe. This refreshing seafood salad uses imitation crab and a simple spicy mayo dressing, perfect as a sushi side dish or light lunch.

Ingredients

Scale
  • 8 ounces imitation crab sticks (kani), shredded
  • 1 large English cucumber, thinly sliced or julienned
  • 1/4 cup Japanese mayonnaise (like Kewpie)
  • 1 tablespoon Sriracha (adjust for spice level)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • Pinch of salt
  • Optional garnish: Masago (fish roe), toasted sesame seeds, or furikake

Instructions

  1. Prepare the imitation crab: Gently shred the kani sticks into thin strips using your fingers or two forks. Place the shredded crab in a medium bowl.
  2. Prepare the cucumber: Slice the cucumber very thinly. If you prefer a less watery salad, lightly salt the cucumber slices and let them sit for 10 minutes, then gently squeeze out excess moisture before adding them to the bowl with the crab.
  3. Make the spicy kani salad dressing: In a small bowl, whisk together the Japanese mayonnaise, Sriracha, toasted sesame oil, rice vinegar, sugar, and salt until smooth. Taste and adjust the spice or sweetness as desired.
  4. Combine ingredients: Pour the dressing over the shredded crab and cucumber. Gently toss everything together until the crab and cucumber are evenly coated. Do not overmix.
  5. Chill: Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld. This step helps achieve a better texture.
  6. Serve: Transfer the salad to a serving dish. Garnish with masago, sesame seeds, or furikake, if using. Serve cold as an appetizer or a light lunch idea.

Notes

  • For the best texture, use Kewpie mayonnaise; its richer flavor makes a difference in this creamy crab salad.
  • If you want a less spicy version, reduce the Sriracha to 1/2 teaspoon or omit it entirely for a standard Japanese crab salad.
  • This no-cook salad recipe is best eaten the day it is made for maximum crispness.

Nutrition

Find it online: https://devourdish.com/easy-creamy-spicy-kani-salad-recipe/