Kani Salad Recipe With Spicy Mayo | CookOS

Kani Salad

Name: Kani Salad Recipe With Spicy Mayo
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1/2 cup Japanese mayonnaise; 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tsp sugar; 1 lb imitation crab meat; 1 carrot, julienned; 1/2 cucumber, julienned; 1 tbsp tobiko (flying fish roe), for garnish; 1 tbsp panko breadcrumbs, for garnish

Kani salad is a refreshing Japanese-style appetizer combining shredded imitation crab, julienned vegetables, and spicy Japanese mayonnaise dressing. This restaurant favorite comes together in minutes with pantry-staple ingredients.

🌍Japanese 🏷️Kani salad 🏷️Crab salad 🏷️Salad 🏷️Appetizer Imitation crab

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

1/2 cup Japanese mayonnaise
1 tbsp sriracha
1 tbsp rice vinegar
1 tsp sugar
1 lb imitation crab meat
1 carrot, julienned
1/2 cucumber, julienned
1 tbsp tobiko (flying fish roe), for garnishoptional
1 tbsp panko breadcrumbs, for garnishoptional

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Instructions

1
In a large bowl, whisk together the Japanese mayonnaise, sriracha, rice vinegar, and sugar until you have a smooth dressing.
2
Unwrap the imitation crab meat and shred it into thin strands using your fingers or a fork. Add the shredded crab to the bowl with the dressing.
3
Using a julienne peeler or a knife, julienne the carrot and cucumber. Add the vegetables to the bowl.
4
Toss all the ingredients together until the crab and vegetables are evenly coated in the dressing.
5
Plate the salad and garnish with tobiko and panko breadcrumbs before serving.

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Tips & Notes

Pro tips

Julienne vegetables into thin, uniform matchsticks so they toss evenly and stay crisp longer.
Chill all ingredients before assembling; cold components maintain texture and prevent the mayo dressing from breaking.
Whisk the dressing thoroughly until smooth before combining—this ensures the sriracha distributes evenly for consistent spice.
Reserve tobiko and panko for topping just before serving; adding them early will soften the tobiko and make panko soggy.

Substitutions

Japanese mayonnaise → Kewpie mayo (closest match) or regular mayo mixed with 1 tsp mirin
Sriracha → sambal oelek or chili-garlic paste (adjust ratio to taste)
Tobiko → sesame seeds or thin-sliced jalapeño for crunch without the briny pop
Rice vinegar → white vinegar or apple cider vinegar (reduce by half as they're more acidic)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 1 day; the vegetables will soften slightly over time.

Common Questions

Can I use real crab meat instead of imitation crab?

Yes. Use the same weight of lump crab meat or fresh crab; the texture will be slightly firmer but the flavors pair beautifully with the spicy mayo.

Is Japanese mayonnaise essential, or can I use regular mayo?

Regular mayonnaise works in a pinch, but Japanese mayo has more egg yolks and a richer, slightly sweeter taste that defines the dish—it's worth sourcing.