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A popular Japanese dish, kani salad, or kanikama, is the most satisfying for appetizers or side dishes. Its refreshing taste and creamy texture are due to the combination of julienned cucumbers, sweet mango, imitation crab meat, and a spicy mayonnaise dressing.

This Japanese-style kani salad recipe is made from a crab stick which is typically an imitation crab former to resemble crab meat.

This best spicy kani salad recipe can be made within 15 minutes with just 3 ingredients. If you are a fan of Japanese cuisine, this simple and easy recipe will blow your mind.

Table of Contents

Ingredients Required

Imitation Crab meat: It is made from Surimi, a type of seafood with a combination of white fish. Crab sticks create a delicious flavour and texture with other ingredients like crab meat.

Cucumber: It is a crucial ingredient that provides a refreshing crunch and crispiness to the dish. Always use fresh, less watery, and thinly sliced cucumbers in the salad.

Mango: Sweet and juicy mangoes add tropical and fruity flavour. Fresh mangoes with rich vitamins add a healthy addition to your American Japanese salad.

Carrots are the best addition for bright colour and crunchy texture. It will add more fibre and subtle sweetness to your dish.

Spicy Japanese Mayonnaise: This creamy mayonnaise will add spicy flavour to your Kanikama salad. It is also called traditional kewpie mayonnaise, with the perfect percentage of soya sauce and Sriracha sauce, giving a slightly tangy and spicy kick.

Soy Sauce: A staple ingredient that adds a savory and umami flavor.

White Vinegar: It is often the dressing for kani salad. It provides a slightly acidic and tangy flavor to balance out the sweetness of vegetables.

Avocado: Creamy Avocado will add an extra dose of healthy fat and creaminess. Its combination with other fruits adds a buttery texture and mild flavor.

Sesame seeds: Toasted sesame seeds are perfect for garnishing. It adds a nutty and crunchy texture to your meal.

Panko Crumbs: This type of Japanese breadcrumb is lighter and crispier than traditional crumbs. It adds a subtle nutty and crunchy flavor to your salad.

Steps for Making Kani Salad

Prepare the Vegetables: Peel and slice a cucumber, shred a carrot, and dice a ripe mango. Slice an avocado if desired.

Make the Dressing: In a small bowl, whisk together 1/4 cup of Japanese-style mayonnaise, 1 tablespoon of soy sauce, and 1 teaspoon of white vinegar. Add a teaspoon of chili paste or Sriracha sauce for a spicy kick.

Combine the Ingredients: Combine the prepared vegetables and mango with the imitation crab meat in a large bowl. Drizzle the dressing over the top and toss to coat.

Toast the Sesame Seeds: In a dry skillet, toast 1 tablespoon of sesame seeds until golden brown and fragrant, about 2-3 minutes.

Serve the Salad: Transfer the salad to a serving platter or individual plates. If desired, top with sliced Avocado, toasted sesame seeds, and a sprinkle of panko crumbs.

Enjoy: Serve the salad immediately and enjoy the delicious combination of flavors and textures!

Variations for kani salad

Siracha: Add more sriracha sauce if you want some extra spicy kick in your salad.

Chilli pastes can also be a good variation for spice during dressing. Add diced jalapeno or serrano peppers to the salad for an extra kick of heat.

Onions: Chopped green onions also add flavour and crunch to your recipe.

Real Crab Meat: Use real crab meat instead of imitation if you can afford it. It will make your salad more luxurious and flavourful.

Try experimenting with these variations or develop creative ideas to make the more perfect kani salad according to your taste preferences. Enjoy!

Additional Tips

Use fresh and ripe ingredients for the best flavour. Choose firm and fresh cucumbers, sweet and juicy mangoes, and ripe avocados.
If you’re using real crab meat, remove any bits of shell or cartilage before adding it to the salad.
Add a tablespoon of Greek yogurt or sour cream to the mayonnaise mixture for a creamier dressing.
If you’re making the salad ahead of time, keep the dressing and vegetables separate until you’re ready to serve. Toss them together just before serving to prevent the salad from becoming soggy.
Make sure to keep the sizes of vegetables similar. It looks lavish and creates the best texture.
Cucumber skin contains vitamins and nutrients. Try to keep them if desired.