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kani salad recipe
Nancy

Kani Salad Recipe

This Kani Salad is perfect if you're in the mood for something fresh, creamy, and satisfying. Whether you're hosting a sushi night, looking for a light lunch, or just want to try something new, this salad delivers big flavor with minimal effort.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3
Course: Salad
Calories: 250
Ingredients Method

Ingredients
  

  • 8 ounces imitation crab – Imitation crab also called surimi is widely available, affordable, and easy to shred by hand, which makes it ideal for this salad. Real crab can be used for an elevated version.
  • 4 mini cucumbers – These are crisp seedless, and have a thinner skin than regular cucumbers. English cucumbers are a good alternative, but avoid standard waxy cucumbers which add too much moisture.
  • 1/3 cup mayonnaise – Japanese mayo like Kewpie is preferred for its richness and umami flavor but standard full-fat mayo works in a pinch.
  • 1 teaspoon vinegar – Rice vinegar is best for an authentic flavor but apple cider or white wine vinegar can work. Avoid using harsh white vinegar.
  • 2 –3 tablespoons panko breadcrumbs – These Japanese breadcrumbs are light and crispy. Toasting them lightly before adding enhances the crunch.
  • Salt to taste – Just a pinch to balance the flavors and bring out the sweetness of the crab and cucumber.

Method
 

  1. Begin by preparing the imitation crab. Most imitation crab sticks are easy to pull apart by hand into fine shreds, which helps mimic the texture of real crab. If your crab is in chunks or rolls, use your fingers or a fork to gently separate them. This also helps the dressing coat the crab more thoroughly.
  2. Next, julienne the mini cucumbers. This means slicing them into long, thin strips. There’s no need to peel them if you're using mini or English cucumbers, as their skins are tender. Avoid cucumbers with too many seeds or water content, which could make the salad soggy.
  3. Once the cucumber and crab are prepped, set them aside while you prepare the dressing. If using panko breadcrumbs, you can toast them in a dry pan over medium heat for about 2–3 minutes until golden and fragrant.
  4. In a large mixing bowl, combine the mayonnaise and vinegar with a small pinch of salt. If you're using Kewpie mayo, you may need less salt since it’s more flavorful. Stir everything until you get a smooth, creamy dressing. Taste and adjust with more vinegar if you prefer a tangier flavor.
  5. Now, add the julienned crab and cucumbers into the bowl with the dressing. Gently toss everything together with tongs or clean hands, making sure all the ingredients are evenly coated. Don’t overmix—the goal is to keep the cucumbers crisp and the crab delicate.
  6. Once the salad is fully dressed, it can be chilled for a few minutes to allow the flavors to meld. However, it’s also perfectly fine to serve immediately, especially if your ingredients were already cold from the fridge.
  7. To finish, transfer the salad to a serving bowl or plate. Sprinkle the toasted panko breadcrumbs generously over the top. These add a nice contrast in texture and give the salad that satisfying crunch with every bite.
  8. Serve the kani salad cold as an appetizer, side dish, or light lunch. If you want to get fancy, garnish with a sprinkle of sesame seeds, a drizzle of sriracha mayo, or a few shreds of seaweed on top.