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 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, Broiled Salmon Collars (Sake Kama), and Furikake Salmon.
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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
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
- 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.
- 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. Here are our favorite dishes to enjoy kani salad with:
- Chicken Katsu (Japanese Chicken Cutlet)
- Spicy Tuna Onigiri (Japanese Rice Balls)
- Broiled Salmon Collars (Sake Kama)
- Shrimp Tempura Udon (Japanese noodle soup)
- Spicy Kani Roll (Crab Sushi)
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
You can buy the ingredients at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores.
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.
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.
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.
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.
Imitation crab is made of white fish, but red colorants are added to make it red like real crab meat.
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 of soy sauce. You may also want to use real crab just to be safe (some imitation crab contains gluten).
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 tip
- 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.
Did You Like This Recipe?
If you loved this easy spicy kani recipe, please rate and comment below! For more Japanese sides and appetizers, check out:
- Spicy Ahi Poke (Spicy Tuna Bowl)
- Ebi Tempura (Crispy Japanese Shrimp Tempura)
- Furikake and Lemon Shishito Peppers
Spicy Kani Salad
Ingredients
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.
- 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.
- 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.
- Garnish and serve - Transfer the salad to a serving bowl and top with extra tobiko and toasted panko. Serve immediately.
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 tip
- 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
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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