Crab Stick Salad

Name: Crab Stick Salad (Kani Salad)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ½ medium cucumber (julienned or thinly sliced); 1 pound kani imitation crab sticks; ½ cup Kewpie Japanese mayonnaise; 1 Tablespoon rice wine vinegar; 1 teaspoon sugar; 2 teaspoon sriracha; 2 teaspoon soy sauce; 1 avocado (thinly sliced); 2 teaspoons black sesame seeds; 2 Tablespoons panko bread crumbs; 1 green onion (thinly sliced)

Kani salad is a light Japanese appetizer combining julienned cucumber and imitation crab sticks in a tangy Kewpie mayo dressing, topped with sesame seeds and panko for textural contrast. It's a quick, no-cook dish that takes 10 minutes to prepare.

🌍Japanese 🥗Pescatarian

Total

20 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Platingsandpairings

Ingredients

½ medium cucumber (julienned or thinly sliced)

1 pound kani imitation crab sticks

½ cup Kewpie Japanese mayonnaise

1 Tablespoon rice wine vinegar

1 teaspoon sugar

2 teaspoon sriracha

2 teaspoon soy sauce

1 avocado (thinly sliced)

2 teaspoons black sesame seeds

2 Tablespoons panko bread crumbs

1 green onion (thinly sliced)

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Instructions

1
Using a fork or your fingers, shred the 1 pound kani imitation crab sticks into thin strings lengthwise.
2
In a large bowl, whisk together the ½ cup Kewpie Japanese mayonnaise, 1 Tablespoon rice wine vinegar, 1 teaspoon sugar, 2 teaspoon sriracha, and 2 teaspoon soy sauce.
3
Add the ½ medium cucumber and crab to the dressing and toss to combine.
4
Divide the mixture into bowls and top with 1 avocado, 2 teaspoons black sesame seeds, 2 Tablespoons panko bread crumbs and 1 green onion.
5
Enjoy!

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Tips & Notes

Pro tips

Julienne the cucumber thinly and pat dry before mixing to prevent excess water from diluting the dressing.
Toast the panko in a dry skillet over medium heat for 1–2 minutes for better flavor and crunch before sprinkling on top.
Chill all components for 15 minutes before assembly so the salad stays crisp and refreshing.
Add the dressing just before serving; the panko and sesame seeds will absorb moisture and lose texture if left to sit.

Substitutions

Kewpie mayo → regular mayo (add ½ teaspoon sugar)
Rice wine vinegar → rice vinegar or lime juice
Sriracha → chili paste or hot sauce (adjust to taste)
Panko → crushed wonton strips or toasted breadcrumbs

Storage & make-ahead

Store undressed components in separate airtight containers in the refrigerator for up to 2 days. Dress and assemble immediately before eating to maintain crispness.

Common Questions

Can I use real crab instead of kani sticks?

Yes. Use 1 pound lump crab meat (fresh or canned), drained well. The salad will be richer but less sweet than the traditional version.

What is kani and where do I buy it?

Kani is Japanese imitation crab made from pollock. Find it in the frozen seafood section of most grocery stores or Asian markets, labeled as 'imitation crab sticks' or 'surimi.'

Can I make this ahead?

Prepare components separately up to 4 hours ahead. Dress and assemble just before serving to keep the salad crisp and prevent the panko from softening.