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Spicy Kani Salad

A close-up of a vibrant orange spicy kani salad served in a light brown bowl, topped with fresh green onions and sesame seeds.
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Make a creamy, crunchy, restaurant-style spicy kani salad using imitation crab and a simple spicy mayonnaise dressing.

Ingredients

Scale
  • 8 oz imitation crab meat (kani), shredded
  • 1 medium cucumber, thinly sliced or julienned
  • 1/4 cup Japanese mayonnaise (Kewpie preferred)
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • Pinch of salt
  • 1 green onion, thinly sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Shred the imitation crab meat into small pieces using your fingers or two forks. Place the shredded crab in a medium bowl.
  2. In a separate small bowl, whisk together the Japanese mayonnaise, Sriracha, rice vinegar, sesame oil, sugar, and salt until smooth. This is your spicy mayo dressing.
  3. Add the sliced cucumber to the bowl with the shredded crab.
  4. Pour about three-quarters of the spicy mayo dressing over the crab and cucumber mixture. Gently toss everything together until the ingredients are evenly coated. Add more dressing if needed, but do not over-mix.
  5. Transfer the salad to a serving dish.
  6. Garnish the top with sliced green onions and toasted sesame seeds.
  7. Serve immediately or chill for 15 minutes before serving for best texture.

Notes

  • For extra crunch, you can add 1/4 cup of finely chopped celery or shredded iceberg lettuce to the salad base.
  • If you do not have Japanese mayonnaise, you can substitute it with regular mayonnaise mixed with a tiny splash of lemon juice.
  • You can prepare the spicy mayo dressing up to two days in advance and store it in the refrigerator.

Nutrition

Find it online: https://epicureempire.com/spicy-kani-salad-recipe/