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Restaurant-Style Creamy Kani Salad Recipe

A mound of creamy kani salad mixed with shredded crab and julienned cucumber served on a white plate.
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Make this refreshing and creamy Kani Salad at home. This easy imitation crab salad uses crisp cucumber and a simple Japanese-style dressing, perfect as a sushi side dish or light lunch.

Ingredients

Scale
  • 8 ounces imitation crab sticks (kani), shredded
  • 1 large cucumber, seeded and julienned
  • 1/4 cup Kewpie mayonnaise (or regular mayonnaise)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon Sriracha (adjust for spice level)
  • 1/4 teaspoon ground ginger
  • 1 tablespoon toasted sesame seeds, for garnish
  • Optional: Masago or tobiko (fish roe) for topping

Instructions

  1. Prepare the imitation crab: Gently shred the kani sticks into thin strips using your fingers or two forks. Place the shredded kani in a medium bowl.
  2. Prepare the cucumber: Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, and then slice the cucumber into thin matchsticks (julienne). Add the cucumber to the bowl with the kani.
  3. Make the creamy kani dressing: In a separate small bowl, whisk together the Kewpie mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, Sriracha, and ground ginger until the dressing is smooth and fully combined.
  4. Combine ingredients: Pour the dressing over the kani and cucumber mixture. Gently toss everything together until the crab and cucumber are evenly coated with the creamy dressing.
  5. Chill: Cover the bowl and refrigerate the Kani Salad for at least 15 minutes to allow the flavors to meld.
  6. Serve: Before serving, taste and adjust seasoning if needed. Transfer the salad to a serving dish and garnish with toasted sesame seeds and optional masago or tobiko.

Notes

  • For a spicy kani salad variation, increase the Sriracha in the dressing to 1 or 2 teaspoons, depending on your preference for heat.
  • You can substitute the imitation crab with real lump crab meat for a richer flavor, though imitation crab is traditional for this restaurant-style dish.
  • To achieve the best texture, ensure your cucumber is dry before mixing it into the salad to prevent the dressing from becoming watery.

Nutrition

Find it online: https://cookincorner.com/kani-salad-restaurant-style-creamy-recipe/