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    The Heirloom Pantry » Recipes » Sides

    How to Make Spicy Kani Salad

    Published: Mar 7, 2022 · Modified: Jan 19, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Spicy Kani Salad with tobiko and panko bread crumbs in a blue Japanese striped bowl for Pinterest.
    Chopsticks lifting kani salad out of a bowl for Pinterest.

    Spicy Kani Salad is a rich umami flavored salad featuring imitation crab, crunchy cucumbers, crispy panko, and spicy Kewpie mayo. Enjoy this 10-minute, flavor-packed as an appetizer or side for any Japanese meal. See the recipe card for steps on how to make a mild and non-spicy version of this crab salad.

    Spicy Kani Salad with tobiko and panko bread crumbs in a blue Japanese striped bowl

    Spicy Kani Salad is one of our go to salads because it is both simple and delicious. It only takes about 10 minutes to make and minimal effort. It also pairs well with Japanese dishes we make like Chicken Katsu, Teriyaki Salmon Don, and Furikake Salmon.

    Jump to:
    • About This Dish
    • Ingredients
    • Instructions
    • What to Serve with Kani Salad
    • Substitutions
    • Variations
    • FAQ
    • Equipment
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe
    • Storage
    • Top Tips

    About This Dish

    • Taste - The salad dressing and kani provide umami flavor while the cucumber provides a sweet undertone. The Sriracha adds heat and spice.
    • Texture - The imitation crab is soft while the panko, tobiko, and cucumber are crunchy.
    • Effort - A very simple salad, perfect for a beginner cook or someone who doesn't have a lot of time.
    • Time - It only takes about a minute to cook the panko and a few more minutes to assemble the salad. Given how little time it takes, it makes a great weeknight side.

    Ingredients

    Ingredients to make kani salad, including sliced cucumber, imitation crab, tobiko, kewpie mayo, mirin, sriracha, soy sauce, and panko.

    Kani Salad Ingredients

    • Panko - Panko breadcrumbs add a delicious crunch to the salad.
    • Neutral oil (vegetable, grapeseed, olive oil) - Use oil to toast the panko and make it crispy.
    • Imitation crab sticks - Imitation crab meat, also known as kanikama or kani kamaboko, is made of surimi, a white fish shaped and cured to resemble crab leg meat. It has umami flavor and a subtle sweetness.
    • Tobiko (Japanese roe) - Roe adds an briny and savory flavor to the salad.
    • Cucumber - Cucumber adds a mild and sweet crunch.

    Kani Salad Dressing

    • Japanese Kewpie mayo - Kewpie mayo is a Japanese pantry staple. This Japanese mayonnaise has a rich umami flavor and is much creamier than typical mayo.
    • Sriracha - Sriracha sauce makes the kani salad spicy without overpowering the other ingredients.
    • Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking.
    • Mirin - Mirin is a sweet Japanese rice wine that adds to the umami flavor and is the base of many Japanese sauces and marinades.

    See recipe card for quantities.

    Instructions

    Easy steps to make Spicy Kani Salad, including toasting the panko, making spicy kewpie mayo, and tossing kani with mayo.
    • Toast panko - In a skillet over medium heat, add oil and panko breadcrumbs. Stir to evenly coat and cook the panko. Once the panko turns golden, transfer the breadcrumbs to a bowl and let cool. You can also fry the panko in an air fryer, just add a piece of parchment paper so the crumbs don't fall through the air fryer basket.
    • Make spicy Kewpie sauce - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, soy sauce, and mirin to a small bowl. Whisk until the ingredients are incorporated. If you want to make a mild version of this salad, simply omit the Sriracha from this step.
    Easy steps to make Spicy Kani Salad, including adding tobiko, mayo, cucumber, and panko into mixture.
    • Combine ingredients - Using two forks to gently shred the Kani sticks, then place the shredded crab sticks into a bowl. Add the tobiko, thin strips of cucumber, then pour the spicy mayonnaise dressing on top. Toss the ingredients until evenly coated. Add the toasted panko and toss once more.
    • Garnish and serve - Transfer the salad to a serving bowl and top with extra tobiko and toasted panko. Serve immediately.

    Hint: If you are not serving the salad immediately after making, chill the salad in the refrigerator until ready to eat so it tastes extra fresh.

    What to Serve with Kani Salad

    We typically enjoy this Japanese crab salad as an appetizer or side with other Japanese dishes. Some of our favorite dishes to enjoy with kani salad are our Chicken Katsu, Spicy Tuna Onigiri, Salmon Collars, Shrimp Tempura Udon, and Unagi Don recipe.

    Substitutions

    • Masago - Masago is capelin fish roe and is cheaper than Tobiko, flying fish roe. The flavor is very similar, but masago is much cheaper.
    • Gluten free - Use gluten free panko, tamari instead of shoyu, and fresh crab meat.
    • Fresh crab meat - This recipe will also work with fresh crab meat if you don't mind paying extra for it.

    Variations

    • Extra spicy - Add extra Sriracha or togarashi to imbue heat into the salad.
    • Mild - Omit Sriracha to make the a non-spicy and mild version of this salad.
    • Sesame oil - Add ½ teaspoon of sesame oil to add a nutty flavor.
    • Mango - Add mango for a sweet and floral flavor that contrasts the savoriness of the other flavors.
    • No tobiko - Omit tobiko if you don't like the taste or texture.
    • Carrot - Add sliced carrots for a slightly sweet crunch
    • Toasted Sesame seeds - Toast black sesame seeds for 2 minutes then sprinkle them on the salad for a light nutty flavor.
    • Corn - Add frozen or canned corn for a light sweetness.
    • Rice wine vinegar - Rice vinegar adds a tangy and slightly more bitter flavor to the dressing.
    • Lemon juice - Add fresh lemon juice for extra citrus and acidity.
    • Kani sushi - Enjoy this kani salad as part of a sushi roll.

    FAQ

    Where can I buy the ingredients for Kani Salad?

    You can buy the ingredients at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores.

    Can I eat kani while pregnant?

    Yes, it should be fine to eat while pregnant since kani is imitation crab, which is made out of white fish that is both cooked and low in mercury. However, we recommend consulting your doctor before eating it.

    Is kani salad healthy?

    Yes, the vegetables are nutrient rich and while imitation crab isn't the healthiest food, it is still protein rich and low in calories. Use unprocessed crab meat to make this a healthier option.

    Where did kani salad come from?

    Kani salad is short for kanikama salad, the original Japanese salad. In Japanese, kani means crab and kanikama means crab stick. While kani salad is Americanized and different than the original kanikama salad, it also consists of crab sticks mixed with mayonnaise.

    Does imitation crab have real crab meat in it?

    Since imitation crab is made of fish, it has no real crab meat in it. However, it can contain a small amount of crab extract for flavoring. As a result, you shouldn't eat this dish if you have a shellfish allergy.

    Why is imitation crab red?

    Imitation crab is made of white fish, but red colorants are added to make it red like real crab meat.

    Does kani salad have gluten?

    Yes, panko typically contains wheat flour and soy sauce has wheat as well. If you want to make this recipe gluten free, use gluten free panko or omit panko altogether and tamari instead o- soy sauce. You may also want to use real crab just to be safe (some imitation crab contains gluten).

    Chopsticks lifting a bite of Spicy Kani Salad out of a blue Japanese bowl.

    Equipment

    This spicy crab salad requires a few kitchen essentials used for many other common recipes. To make this recipe, you will need a knife, cutting board, fry pan, and mixing bowls.

    Storage

    Store leftover mixed salad and panko in separate air-tight containers in the refrigerator for up to 2 days. Be sure to keep them separate so the panko doesn't get soggy. When you are ready to eat the salad, top the salad with panko and enjoy. If you haven't mixed the salad yet and just want to prepare the ingredients ahead of time, you can prepare and store the ingredients in the fridge for a 5 days. These ingredients don't stand up well to freezing.

    Top Tips

    • To easily pull apart the crab meat, use two forks to shred the crab sticks or peel them apart with your fingers.
    • Don't let the salad sit out and get warm or it can spoil.

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    Did You Like This Recipe?

    Love this kani salad recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your spicy kani salad!

    📖 Recipe

    Closeup of Spicy Kani Salad with tobiko and panko in a blue Japanese bowl.
    Print Recipe Pin Recipe
    5 from 10 votes

    Spicy Kani Salad

    Spicy Kani Salad is a rich umami flavored salad featuring imitation crab, crunchy cucumbers, crispy panko, and spicy Kewpie mayo. Enjoy this 10-minute, flavor-packed as an appetizer or side for any Japanese meal. See the recipe card for steps on how to make a mild and non-spicy version of this crab salad.
    Prep Time10 minutes mins
    Cook Time2 minutes mins
    Total Time12 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Japanese
    Servings: 4
    Calories: 80kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 fry pan
    • 1 Mixing bowls

    Ingredients 

    • 3 tablespoon Panko
    • 1 teaspoon Neutral oil (vegetable, grapeseed, olive oil)
    • 8 Kani kamaboko sticks (imitation crab sticks)
    • 3 tablespoon Japanese Kewpie mayo
    • ½ tablespoon Sriracha
    • 2 teaspoon Soy sauce
    • 2 teaspoon Mirin
    • 2 tablespoon Tobiko (Japanese roe)
    • 1 Small cucumber thinly sliced or julienned
    Prevent your screen from going dark

    Instructions

    • Toast panko - In a skillet over medium heat, add oil and panko breadcrumbs. Stir to evenly coat and cook the panko. Once the panko turns golden, transfer the breadcrumbs to a bowl and let cool.
      3 tablespoon Panko, 1 teaspoon Neutral oil (vegetable, grapeseed, olive oil)
    • Make spicy Kewpie sauce - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, soy sauce, and mirin to a small bowl. Whisk until the ingredients are incorporated. If you want to make a mild version of this salad, simply omit the Sriracha from this step.
      3 tablespoon Japanese Kewpie mayo, ½ tablespoon Sriracha, 2 teaspoon Soy sauce, 2 teaspoon Mirin
    • Combine ingredients - Using two forks, gently shred the Kani sticks and place in a bowl. Add the tobiko and sliced cucumber, and pour the spicy mayo on top. Toss the ingredients until evenly coated. Add the toasted panko and toss once more.
      8 Kani kamaboko sticks (imitation crab sticks), 1 Small cucumber
    • Garnish and serve - Transfer the salad to a serving bowl and top with extra tobiko and toasted panko. Serve immediately.
      2 tablespoon Tobiko (Japanese roe)

    Notes

    Storage

    Store leftover mixed salad and panko in separate air-tight containers in the refrigerator for up to 2 days. Be sure to keep them separate so the panko doesn't get soggy. When you are ready to eat the salad, top the salad with panko and enjoy. If you haven't mixed the salad yet and just want to prepare the ingredients ahead of time, you can prepare and store the ingredients in the fridge for a 5 days. These ingredients don't stand up well to freezing.

    Top Tips

    • To easily pull apart the crab meat, use two forks to shred the crab sticks or peel them apart with your fingers.
    • Don't let the salad sit out and get warm or it can spoil.

    Nutrition

    Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 364mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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