Shredded Crab Salad (Kani Salad)
User Reviews
5
Shredded Crab Salad (Kani Salad)
Description
The Shredded Crab Salad features imitation crab meat shredded into strands by hand or with a fork, preserving texture reminiscent of real crab. The crab is mixed with mayonnaise and sriracha to balance creaminess with heat. The level of mayonnaise and sriracha can be adjusted to taste, starting with less and adding more during mixing. A finishing touch of sesame oil adds a gentle nutty depth and aromatics to the salad.
This salad is typically served chilled, making it refreshing and light. It can be eaten on its own, as a side dish, or incorporated into sushi rolls or as topping for rice bowls. The textural contrast of stringy crab and creamy dressing defines this dish, while the spicy kick from sriracha enlivens the taste profile.
Japanese-style mayonnaise, such as Kewpie, is recommended over regular mayonnaise for its flavor and consistency, enhancing the authenticity and quality of the salad. Preparing the salad ahead and chilling allows flavors to meld nicely before serving.
Ingredients
- 8 oz imitation crab meat (226g)
- ¼ cup mayonnaise add more if you want a creamier salad, kewpie brand
- 2-3 tbsp sriracha
- 1 tsp sesame oil
Instructions
Shredded Crab Salad
- Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.
- Add the mayo and sriracha into the bowl and mix until everything is combined. If you are unsure how much mayo you'd like, start with half of the mayo and sriracha and add more as you mix and taste.
- Toss the salad with the sesame oil.Cover and let the dish chill in the fridge until ready to serve.
Variation: Kani Salad
- Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.
- Shred 1 cucumber, carrot, and mango and add it to the bowl.
- Mix to combine with the spicy mayo. If you are unsure how much mayo you'd like, start with half of the mayo and sriracha and add more as you mix and taste.
- Top with some panko crumbs, tempura bits, or tobiko/masago before serving.
Notes
- Use Japanese mayonnaise (e.g., Kewpie) rather than regular mayonnaise for a better flavor.
- Adjust the amount of mayonnaise and sriracha to your preferred creaminess and spiciness.
- Chill the salad before serving to allow flavors to blend and provide a refreshing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 463mg | 19% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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