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.
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.
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.