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    Home » Recipes » Salads

    Kani Salad Recipe (Japanese Crab Salad)

    Sep 9, 2022 • Author: Joyce • 12 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 12 votes

    A quick and easy 10-minute Japanese kani salad recipe made with shredded crab sticks, cucumbers, and a creamy sesame mayonnaise dressing.

    A small beige plate of kani salad (Japanese crab salad) served on top of cucumber slices.
    Table of Contents
    • What is Kani Salad?
    • Kani Salad Ingredients
    • Ingredients for Kani Salad Dressing
    • How to Make Kani Salad
    • How to Store Leftovers
    • How to Prepare Ahead of Time
    • Kani Salad Variations
    • How to Serve It
    • FAQs
    • Looking for More Japanese Recipes? Try These!
    • Recipe Card

    What is Kani Salad?

    Kani salad is a Japanese crab salad made with a mayonnaise-based dressing. It is also known as kanikama salad or surimi salad.

    Although kani salad is a crab salad, it is actually made with imitation crab meat (kanikama) and not real crab meat but you definitely can use real crab meat if that is your preference.

    This Japanese crab salad is one of my favorite ways to have an easy snack. It's easy and can be made in less than 10 minutes and is delicious with a side of gyoza as well.

    It can easily be made into spicy kani salad by adding Sriracha to the creamy dressing and you're feeling up to it, you can also try making your own homemade furikake to sprinkle on top.

    Kani Salad Ingredients

    Ingredients for kani salad (crab sticks, soy sauce, Japanese mayonaise, maple syrup, toasted sesame seeds, cucumber, green onions, tobiko)
    • Imitation crab sticks - I like to buy frozen imitation crab that comes in sticks. I find them easier to hand shred to long strips and they keep longer since they are already frozen. If you can't find it in stick form, you can buy it in chunks and roughly chop it up with a knife instead of hand shredding it.
    • Cucumbers - This crab salad is very versatile, and you can use all sorts of vegetables in it (red peppers, avocado, etc) but I find that cucumber brings out a refreshing flavor to the salad and gives it a nice texture.
    • Green Onions - Definitely don't skip out on green onions, it gives the salad another layer of flavor.
    • Tobiko (Optional) - These are Japanese fish roe\eggs that you typically see on sushi. It gives the salad extra salty crunchy texture. You can omit this if you cannot find it.
    A top down view of a small plate of japanese crab salad (kani salad) with green onions on top.

    Ingredients for Kani Salad Dressing

    • Japanese Kewpie Mayonnaise - For this kani salad recipe, I use Japanese mayonnaise. It has a more eggy flavor and more umami from the msg. If you cannot find it, you can use regular mayonnaise, the main difference between the two mayonnaise is not that big. Do not use Miracle Whip.
    • Soy sauce - Soy sauce gives the salad a bit more umami flavor, and balances out the sweetness from the crab meat and honey from the dressing.
    • Honey - I like to use honey or maple syrup to make the kani salad dressing because it's easier to mix into the dressing. You can use sugar as well but make sure to dissolve it in the soy sauce before adding in the mayonnaise.
    • Toasted Sesame Seeds - Sesame seeds will add a lot of flavor to this salad, but only if it is toasted. If you have white sesame seeds, toast them in a dry frying pan for 1-2 minutes before using them. Make sure to keep moving the pan so they don't burn.
    • Sriracha Hot Sauce - (Optional) I like to add this to the dressing to make it spicy.

    How to Make Kani Salad

    1. Toast the sesame seeds in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
    A plate of sesame seeds with both toasted and raw to show the difference in color.
    1. If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
    Imitation crab meat shredded into long strips, on a cutting board.
    1. Finely slice the green onions and place them into the bowl with the crab.
    2. (Optional) If you are using Japanese fish roe/eggs, add them to the bowl with the crab meat.
    3. Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put them in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
    Finely chopped green onions and finely chopped cucumber matchsticks on a cutting board.
    1. In a small bowl, mix all the kani salad dressing ingredients together and pour it into the bowl with the crab meat.
    A bowl of creamy mayo dressing pre-mixed in a small bowl with a measuring spoon inside.
    1. Mix everything together and serve!
    A large metal bowl with imitation crab meat, sesame kani dressing, green onions and tobiko, being ready to be mixed.

    How to Store Leftovers

    You can store this crab salad in the fridge for no more than 1-2 days if the cucumber is mixed in. Once the cucumber is mixed in, it will become a little waterlogged and you won't get that same creamy consistency.

    How to Prepare Ahead of Time

    One of the best parts of this salad is it is great to entertain with because it can be made ahead of time. That being said, there are a few things I do differently if I was to make this ahead of time to ensure that the salad doesn't get soggy.

    • Everything can be made ahead of time and mixed together except the kani dressing and the cucumber.
    • Pre-mix the sauce in a separate bowl but mix it into the salad right before you serve it.
    • Pre-slice the cucumber ahead of time but do not mix it in until you are ready to serve it - this will prevent the kani salad from being waterlogged.
    A top down view of a being plate on a wooden table with Japanese crab salad being served over cucumbers.

    Kani Salad Variations

    • Mango - For a bit of sweetness, you can add some thinly sliced shredded mango to it but if you plan to make this ahead, then add this right before you assemble it.
    • Red Pepper - For a bit of crunch and lightness, I like to add thinly sliced red peppers in it as well.
    • Make it a Spicy Kani Salad - Adding sriracha gives this kani salad some garlic spiciness, I will also add a pinch of cayenne to it as well to give it a bit more heat.
    • Add Crispiness to it - Fish roe (tobiko) will definitely give it a bit of saltiness, you can also add in some toasted panko or deep-fried tempura bits (tenkasu) bits to give it a bit more crunchiness. Make sure to add it right before you serve it to retain its crispiness.

    How to Serve It

    This crab salad is awesome for its versatility. You can serve it in a lot of different ways and it will be delicious. Here are a few ways I like to have it.

    • You can serve this with a side of crackers and serve this to guests. For a lighter alternative, you can serve it with slices of cucumbers (sliced in rounds) with kani salad on top.
    • You can have it over a bed of short-grain rice and avocado slices like a poke bowl - it tastes just like sushi!
    • You can make maki sushi rolls or temaki sushi (hand rolls) with it.
    • Have it as a side dish along with other light Japanese dishes like Zaru Soba (Cold Soba Noodles) or Miso Eggplant (Nasu Dengaku) with Black Garlic.
    A green bowl with kani salad topped with green onions and black sesame seeds served with a side of thin crackers.

    FAQs

    Can I use real crab meat?

    You most definitely can! I find Alaskan king crab works best if you are using real crab meat.

    I don't have Kewpie mayo, can I use regular mayo?

    Yes, you definitely can substitute regular mayonnaise. Japanese mayonnaise has a slightly more egg and umami flavor but the difference is small enough that using a direct substitution of regular mayonnaise won't hurt the taste. Make sure you are using mayonnaise and not Miracle Whip.

    Do I need to cook kani?

    Kanikama (imitation crab meat) is already cooked and can be used as-is. If it is frozen, defrost it in the fridge a few hours ahead until it is soft and pliable.

    What does kani taste like?

    Kanikama (imitation crab meat) is sweet with a bit of savoriness and lots of umami flavor, which comes from the msg.

    What is Kani?

    Kani translates to crab in Japanese. For this salad, we use kanikama (imitation crab meat) which is an imitation crab meat made of pollock (white fish), starch, and seasonings that are meant to simulate king crab legs or snow crab.

    A small plate on a wooden table with Japanese crab salad being served over cucumbers and garnished with furikake and green onions.

    Looking for More Japanese Recipes? Try These!

    • Sesame Crusted Teriyaki Salmon Recipe
    • Chicken Teriyaki Yaki Udon (Stir-Fried Udon Noodles)
    • Miso Eggplant (Nasu Dengaku) with Black Garlic
    • Homemade Furikake Recipe
    • Zaru Soba (Cold Soba Noodles)
    • Maple Curry Yaki Udon
    A zoomed in photo of kani salad garnished with green onions and furikake.

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    Recipe Card

    A small beige plate of kani salad (Japanese crab salad) served on top of cucumber slices.

    Kani Salad (Japanese Crab Salad)

    A quick and easy 10 minute Japanese kani salad recipe made with shredded crab sticks, cucumbers, and a creamy sesame mayonnaise dressing.
    Print Pin Rate Save Recipe Saved!
    Course: Appetizer, Salad
    Cuisine: Japanese
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    3
    5 from 12 votes

    Recipe Notes

    • This is a very versatile salad. Add thin slices of mango or red peppers for a bit of sweetness and more layers of flavors.
    • Can I use real crab meat? You most definitely can! I find Alaskan king crab works best if you are using real crab meat.
    • I don't have Kewpie mayo, can I use regular mayo? Yes, you definitely can substitute regular mayonnaise. Japanese mayonnaise has a slightly more eggy and umami flavor but the difference is small enough that using a direct substitution of regular mayonnaise won't hurt the taste. Make sure you are using mayonnaise and not Miracle Whip.
    • Do I need to cook kani? Kanikama (imitation crab meat) is already cooked and can be used as-is. If it is frozen, defrost it in the fridge a few hours ahead until it is soft and pliable.
    • Storage : Store this crab salad in the fridge for no more than 1-2 days if the cucumber is mixed in. Once the cucumber is mixed in, it will become a little waterlogged and you won't get that same creamy consistency.
    • How to Make Ahead of Time : You can prepare everything ahead of time and mix it together except the cucumber (or any vegetables) and the sauce, this will prevent the kani salad from being waterlogged. You can pre-mix the sauce in a separate bowl ahead of time but mix it in last minute before serving.

    Ingredients
     

    • 14 oz imitation crab sticks (approx. 2 cups or 12 sticks. shredded into thin strips)
    • ½ cucumber (approx 1 cup.)
    • 1 stalk green onion
    • 3 tablespoons Japanese fish roe/eggs (Optional)

    Kani Salad Dressing

    • 7 tablespoons Japanese Kewpie Mayonnaise (or regular mayonnaise)
    • 1½ teaspoons soy sauce
    • 2 teaspoons honey (or maple syrup, or sugar)
    • 2½ tablespoons toasted sesame seeds
    • 2 tablespoons Sriracha chili sauce (Optional - To make it a spicy kani salad, highly recommended)
    Prevent your screen from going dark

    Instructions
     

    • If your crab sticks are frozen, defrost them in the fridge for a few hours until they are pliable before using them.
    • Toast the sesame seeds it in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
    • If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
    • Finely slice the green onions and place them into the bowl with the crab.
    • (Optional) If you are using Japanese fish roe/eggs, add them into the bowl with the crab meat.
    • Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put it in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
    • In a small bowl, mix all the kani salad dressing ingredients together (including the toasted sesame seeds) and pour it into the bowl with the crab meat.
    • Mix everything together and garnish with toasted sesame seeds and green onions
    • Serve it on top of the cucumber slices and enjoy!

    Nutrition

    Calories: 273kcal | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 569mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce Lee

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. While I appreciate the support – please try to buy your items locally if possible to support your local shops (chances are they are cheaper locally as well!)

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    Reader Interactions

    Comments

    1. Josie says

      December 15, 2021 at 4:34 pm

      5 stars
      It is an easy light, healthy salad, a decent low calories; so easy to make it for my lunch. THANKS.👍

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:59 am

        Hi Josie,
        I'm so happy you liked it!

        Reply
    2. Tavo says

      December 13, 2021 at 12:05 pm

      5 stars
      Looks so yummy., I can't believe it is made in only ten minutes! On my list!

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:59 am

        Hi Tavo!
        That's one of the reasons why I love it! So quick to make!

        Reply
    3. Carrie Robinson says

      December 13, 2021 at 12:02 pm

      5 stars
      Oh yum! I am loving the flavors happening in this dish. 🙂

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:58 am

        Hi Carrie,
        Crab sticks are quite flavorful especially when combo'd with mayo!

        Reply
    4. Emily Flint says

      December 13, 2021 at 11:44 am

      5 stars
      This crab salad was so good and reminded me of a similar dish at one of my favorite restaurants. I will definitely be making this again!

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:58 am

        Hi Emily!
        Yay! I am so happy you enjoyed it!

        Reply
    5. Mandy Applegate says

      December 13, 2021 at 11:39 am

      5 stars
      Can't wait to try this crab salad!

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:57 am

        Hi Mandy!

        Hope you like it!

        Reply
    6. Angela says

      December 13, 2021 at 11:27 am

      5 stars
      This is a delightful salad and so easy to make. I will definitely make it again.

      Reply
      • Joyce Lee says

        December 23, 2021 at 11:57 am

        Hi Angela!
        So happy you liked it!

        Reply

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