Name: Kani Salad (Japanese Crab Salad)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 7oz / 200g surimi / imitation crab meat sticks; 2 Persian or Lebanese cucumbers; 1 cup fresh or frozen mango; 3-4 tablespoons Kewpie Japanese mayonnaise; 2 ½ teaspoons soy sauce - I've used salt reduced; 1 teaspoon rice wine vinegar or rice vinegar; 1 teaspoon sriracha sauce (less or more depending how spicy you like it); ½ avocado; 1 teaspoon toasted sesame seeds; 2 teaspoons panko bread crumbs

1

Slice cucumber in half lengthways and then into julienne thin strips

2

With your hands, pull strings off the crabs sticks lengthways. Similar to pulling string cheese (you can slice into strips using a knife but I find it turns out better using your fingers)

3

Slice mango into thin slices and add to the same bowl

4

Mix the dressing ingredients in a small bowl and pour over the salad (start by using only 3 tablespoons of mayonnaise, and add the 4th tablespoon if needed)Stir together well, it should be nice and creamy

5

Divide into 2 bowls, top each with thin slices of avocado and garnish with a sprinkle of sesame seeds and panko bread crumbs for some crunch and enjoy the perfect Kani salad

Kani Salad (Japanese Crab Salad)

Ingredients

10 Ingredients

Instructions

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