Spicy Crab Kani Salad (Japanese-Style) | CookOS

Spicy Crab Kani Salad

Name: Spicy Crab Kani Salad (Japanese-Style)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz imitation crab sticks (kani), shredded by hand; 1 large cucumber, julienned; 1 large carrot, julienned; 1 ripe mango, julienned; 1/2 cup mayonnaise; 2 tablespoons sriracha sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon sugar; Salt to taste; Panko breadcrumbs for topping

This Spicy Crab Kani Salad is a quick Japanese-style cold salad built on shredded imitation crab, crisp julienned vegetables, and a punchy sriracha-mayo dressing finished with crunchy panko breadcrumbs.

🌍Japanese 🥗Pescatarian 🏷️Low-carb 🏷️Spicy 🏷️Crab 🏷️Kani Asian

About·Privacy·Terms

🏷️

Total

15 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Littlesunnykitchen

Ingredients

8 oz imitation crab sticks (kani), shredded by hand
1 large cucumber, julienned
1 large carrot, julienned
1 ripe mango, julienned
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sugar
Salt to taste
Panko breadcrumbs for topping

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a bowl or jug, whisk all of the dressing ingredients (mayonnaise, sriracha, rice vinegar, sesame oil, sugar, and salt) until well combined and creamy. Taste and adjust seasoning to preference.
2
Shred the crab sticks by hand into thin strings - they separate very easily.
3
In a large bowl, combine the shredded crab sticks, julienned cucumber, carrot, and mango.
4
Add the dressing to the crab and vegetables and toss well to combine.
5
Serve in a shallow bowl or serving plate, top with panko breadcrumbs and drizzle with extra dressing if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Julienne vegetables thinly and evenly so they absorb dressing quickly and match the delicate texture of shredded kani.
Whisk spicy mayo dressing smooth before combining with solids to ensure even coating and balanced heat distribution.
Add panko breadcrumbs just before serving; they absorb moisture and lose crunch if mixed in ahead of time.
Chill all components to at least 4°C before assembly for a refreshing, crisp final texture.

Substitutions

Imitation crab sticks → real lump crab meat (richer flavor, softer texture, higher cost)
Sriracha → gochujang mixed with mayo (deeper umami, less vinegary heat)
Rice vinegar → rice wine or mirin (slightly sweeter balance, less acidity)
Panko → crushed wonton strips or nori seaweed (different crunch, added umami)

Storage & make-ahead

Store assembled salad in an airtight container in the refrigerator for up to 2 days; keep panko separate and sprinkle just before eating to maintain crispness.