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Kani Salad Recipe
Kani Salad is the perfect Japanese dish, made with imitation crab, Japanese mayo, cucumbers, and carrots. Eat it alone or wrap it up into Kani Sushi for a perfectly easy dinner!
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 171 kcal
Course:
Main Course , Appetizer
Cuisine:
Japanese
Ingredients
- 8 oz surimi sticks Imitation Crab Meat
- ¼ cup Japanese mayo
- 2 tbsp Sriracha
- ¼ tsp salt
- ⅛ tsp white pepper
- ⅛ tsp granulated sugar
- ½ cup carrots julienne
- 1 Persian cucumber julienne
- 1 Tbsp panko breadcrumbs
Instructions
- Run a fork lengthwise along your imitation crab to shred it.
- In a small bowl, combine the japanese mayo, sriracha, salt, white pepper, and granulated sugar. Whisk to combine.
- In a medium bowl, place the shredded crab alongside the carrots and cucumbers. Mix to combine.
- Pour the sauce over the crab mixture and mix until everything is fully coated. Sprinkle your Kani Salad with the panko breadcrumbs and enjoy!
Cup of Yum
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- It is easiest to buy this in sticks so that you can shred it with a fork, but chunk style will also work in a pinch.
- Kewpie brand is the most common. Japanese Mayo is richer and creamier than American mayo because it is made using only egg yolks instead of whole eggs. If you need to use American Mayo as a last resort, you definitely can!
- Cut julienne. You can also use already cut matchstick carrots.
- Also known as a mini cucumber. Cut julienne with the skin still on.
- Surimi (Imitation Crab Meat): It is easiest to buy this in sticks so that you can shred it with a fork, but chunk style will also work in a pinch.
- Japanese Mayo: Kewpie brand is the most common. Japanese Mayo is richer and creamier than American mayo because it is made using only egg yolks instead of whole eggs. If you need to use American Mayo as a last resort, you definitely can!
- Carrots: Cut julienne. You can also use already cut matchstick carrots.
- Persian Cucumber: Also known as a mini cucumber. Cut julienne with the skin still on.
Nutrition Information
Serving
1serving
Calories
171kcal
(9%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
12mg
(4%)
Sodium
754mg
(31%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2707IU
(54%)
Vitamin C
6mg
(7%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 171
% Daily Value*
| Serving | 1serving | |
| Calories | 171kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 754mg | 31% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2707IU | 54% |
| Vitamin C | 6mg | 7% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.