Kani Salad
Kani salad is a delicious salad that's made with imitation crab, crunchy vegetables, and a light, refreshing mayo dressing.
Ingredients
- 8 oz imitation crab (~14 sticks)
- 1 small cucumber (prefer using Persian cucumbers)
- 1 cup shredded carrots
- 1/2 cup kewpie mayo (or regular mayo)
- 2.5 tbsp lemon juice
- 1 tsp sesame oil
- salt and black pepper to taste
- 1/2 tsp mustard (optional)
- 1/2 tsp sriracha hot sauce (optional)
Instructions
- If using frozen imitation crab, defrost overnight in the fridge. For a quick defrost, soak frozen imitation crab in its original packing in warm water for about 20-30 minutes or until completely defrosted.
- While imitation crab is defrosting, shred carrots and slice cucumbers into thin match sticks. Set aside.
- In a small bowl mix kani salad dressing by combining mayo, lemon juice, and sesame oil. Season with a little bit of fresh cracked black pepper. If you are using regular mayo, add in a tiny sprinkle of sugar (skip this step if you are using Kewpie mayo). You can also add in 1/2 teaspoon of Japanese or Korean mustard for an extra kick. Another option is to add sriracha hot sauce if you are looking for more of a spicy mayo type of dressing.
- Once imitation crab has defrosted, remove imitation crab from packaging, including its individual clear wrapping. With clean hands or gloves, shred crab sticks. Pro tip: it helps to roll one piece at a a time between your palms until imitation crab sticks begin to fall apart.
- In a bowl combine shredded imitation crab, shredded carrots, and cucumbers. Add in dressing and mix until everything is well coated. Taste test and season with salt and black pepper to liking.
- Serve immediately. You can also serve kani salad as a topping to salads or as a sushi bowl on top of sushi rice. Kani salad is also delicious as a hand roll and is a great party dish that you can prepare a head of time. Store in an airtight container in the fridge until ready to serve.