Crab Cucumber Kani Salad Recipe
An effortless 10-minute Japanese kani salad recipe featuring shredded crab sticks, cucumbers, and a rich sesame mayonnaise dressing.
What is Kani Salad?
Kani salad is a Japanese crab dish prepared with a dressing that is mayonnaise-based. It is also referred to as surimi salad or kanikama salad.
Kani salad is a crab salad that is prepared with imitation crab meat (kanikama) instead of genuine crab meat, though you can certainly use real crab meat if you prefer.
This Japanese crab salad ranks among my favorite options for a quick snack. It’s simple to prepare and takes under 10 minutes to make, paired wonderfully with gyoza or renkon chips.
You can transform it into spicy kani salad effortlessly by incorporating Sriracha into the creamy dressing, and if you're up for it, consider making your own homemade furikake to add on top.
Components for Kani Salad
Imitation crab sticks - For this recipe of Japanese salad, I prefer to purchase frozen imitation crab available in stick form. I find it simpler to shred them into long strips by hand, and they last longer because they're already frozen. If you cannot locate it in stick form, you may purchase it in pieces and roughly chop it with a knife rather than shredding it by hand.
Cucumbers - This crab salad is quite adaptable, and you can incorporate various vegetables (red peppers, avocado, etc.), but I believe cucumber adds a refreshing taste to the salad and provides a pleasant texture. For added color, you can also include thinly sliced carrots.
Green Onions - Make sure to include green onions as they add an extra depth of flavor to the salad.
Components for Kani Salad Dressing
Japanese Kewpie Mayonnaise - I use Japanese mayo for this kani salad recipe. It possesses a stronger egg taste and enhanced umami due to the MSG. If you can't locate it, you can opt for regular mayonnaise; the primary distinction between the two is minimal. Avoid using Miracle Whip.
Soy Sauce - Soy sauce adds an extra touch of umami to this salad recipe and balances the sweetness of the crab and the honey in the dressing.
Honey - I prefer using honey or maple syrup for the kani salad dressing since it blends into the dressing more easily. Sugar can also be used, but ensure it is dissolved in the soy sauce prior to mixing it with the mayonnaise.
Toasted Sesame Seeds - This salad will gain significant flavor from sesame seeds, but only when they are toasted. If you possess white sesame seeds, roast them in a dry skillet for 1-2 minutes prior to using. Ensure the pan is constantly in motion to prevent burning.
Sriracha Hot Sauce - (Optional) I enjoy including this in the dressing to add some heat.
Storing Leftover Food
If the cucumber is included, you can keep this crab salad in the refrigerator for a maximum of 1-2 days. When the cucumber is added, it will absorb some water, and you won't achieve that same creamy texture.
Preparing Kani Salad in Advance
The greatest aspect of this salad is that it’s perfect for entertaining since it can be prepared in advance. That said, there are a couple of things I would do differently if I were to prepare this in advance to make sure the salad remains crisp.
All components can be prepared in advance and combined, except for the kani dressing and the cucumber.
Prepare the sauce in a different bowl, but incorporate it into the salad just prior to serving.
Slice the cucumber in advance, but hold off on mixing it in until you're ready to serve - this will keep the kani salad from becoming soggy.
Kani Salad Options
Mango - To add some sweetness, you can incorporate thinly sliced shredded mango, but if you intend to prepare this in advance, then include it just before assembling.
Red Pepper - I enjoy including thinly sliced red peppers for a touch of crunch and lightness.
Ways to Present this Japanese Crab Salad
- This crab salad is fantastic due to its adaptability. It can be presented in various ways and is tasty. Here are several methods:
- You can offer with some crackers and present to visitors. As an alternative, you can present it with cucumber slices topped with kani salad.
- You can enjoy simple white rice alongside avocado slices and cucumber salad - it flavors just like sushi!
- You can prepare maki sushi rolls or temaki sushi (hand rolls) using it.
- Serve it as a side alongside other light Japanese dishes such as Zaru Soba (Chilled Soba Noodles) or Miso Eggplant (Nasu Dengaku) featuring Black Garlic.
Preguntas frecuentes
Is it possible to utilize actual crab meat?
You are able to! I believe Alaskan king crab is effective when you use actual crab meat.
I don’t have Kewpie mayonnaise; can I substitute regular mayo?
Absolutely, you can replace regular mayo. Japanese mayo has a slightly richer egg and umami flavor, but the difference is minor enough that directly substituting it for regular mayo won't affect the taste. Ensure that you are using mayonnaise instead of Miracle Whip.
Is it necessary for me to cook kani?
Kanikama (imitation crab meat) is pre-cooked and can be utilized directly. If it's frozen, place it in the fridge for a few hours to soften and become pliable.
How does kani taste?
Kanikama (imitation crab meat) has a sweet taste with a hint of savoriness and a rich umami flavor, largely due to the MSG.
What does Kani mean?
Kani means crab. This salad features kanikama, a type of imitation crab meat crafted from pollock (a white fish), starch, and spices designed to mimic the taste of king crab legs or snow crab.
Fixings
- 8 oz impersonation crab
- 4 scaled down cucumbers
- 3 Tbsp Panko bread morsels
- 1/3 cup mayonnaise
- 1 tsp white vinegar
- 1 Tbsp granulated sugar
- 1 tsp Sriracha (or hot sauce)
- ¼ tsp salt
Guidelines
Julienne cucumbers and crab meat in flimsy strips (simply pull separated the crab).
Join each of the elements for the dressing. Add about ¾ of the dressing to the plate of mixed greens. Blend. Add seriously dressing if necessary.
Top serving of mixed greens with morsels. Appreciate, companions. Crab Cucumber Kani Salad Recipe !!!Crab-salad-with-peaches-and-avocados.
Crab Cucumber Kani Salad Recipe Video :
