Enjoy the freshness of crab salad with this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients to make this delicious Srimi salad recipe.
Maven’s simple tips
Use fresh or mimetic crabs. Usually, Kani Salad uses Imitation Crab (“Kanikama” means mimic crab meat), but you can also use fresh crab meat if you wish.
It’s ready in 10 minutes. This Japanese crab salad will be together in just a few minutes! Honestly, it’s very easy. I recommend chill it before serving, but that’s how I like it.
Cut the vegetables into match sticks. Usually, cucumbers and carrots are sliced into match sticks.
Mix gently. Crab meat is very fragile, so it is recommended to gently mix this salad to avoid breaking too much.
Add spices. This Kani Salad recipe uses Sriracha to add kicks. If you have less spices or prefer it, feel free to adjust them.
What is Kani Salad?
Kani Salad (also known as Surimi Salad) is a Japanese crab salad served as a traditional side dish. It is usually made with imitation crab meat and fresh vegetables (cucumbers, carrots, green onions) with creamy mayonnaise-based dressing.
When you want extra vegetables at your favorite sushi restaurant, it’s my go-to order!
Crab salad ingredients
Mimic crab meat – or use fresh crab. I usually buy copycat crab sticks and shred them with a fork or my hands. Alternatively, you can purchase pre-shed Slimi. Cucumber – cut into matchsticks about 3 inches long. Carrots – also cut into 3 inch matchsticks. Try keeping carrots and cucumbers to size. Green onion – thin slices. Rice Noodles – These are not traditional, but I like to make this salad a little more comfortable. Mayonnaise – If you don’t have mayonnaise, you can also use Green Greek yogurt. Rice Wine Vinegar – this adds acidity. Honey – Balance the flavor with a bit of sweetness. Sriracha – Optional, but I like kicking! Sesame seeds – Feel free to toast these if necessary. Salt + Pepper – Add to flavor.
How to make Kani Salad
Step 1: Make noodles
Cook the rice noodles according to the package instructions (which usually takes only a few minutes). I get nervous and put it aside.
Step 2: Combine the salad
In a large bowl, mix the crab meat, cucumbers, carrots and green onions. Add the rice noodles.
Step 3: Make a dressing
In a small bowl, mix mayonnaise, rice wine vinegar, honey and sriracha to make a dressing.
Step 4: Dress + Serve
Lightly toss the salad with the dressing. Sprinkle to taste the sesame seeds, salt and pepper. Let them sit in the fridge for 30 minutes before serving (ideal, but not required).
Simple swaps and replacements
I’ll change the noodles. Rice noodles can be replaced with kelp noodles or ramen noodles if desired. You can also skip the more traditional Srimi salad. Use fresh crabs. Feel free to use fresh crabs instead of mimetic crabs. Adds sweetness. Mixing some sliced mango or pineapple will be a great addition. I use yogurt. If you don’t have (or don’t like) Mayo, replace equal amounts of yogurt with yogurt. Remove the crab meat. This makes this recipe vegetarian (not vegan).
FAQ
Usually crab salads are eaten chilled, so I like to put them in the fridge for at least 30 minutes before eating.
absolutely. Surimi salads can be easily made with fresh crabs if they are accessible. The flavor is even better!
This depends on the amount of sriracha you use. I know it has a small kick, but feel free to adjust based on your spice preferences.
Yes, that’s right! As long as you use rice noodles, this salad is gluten-free.
Storage Instructions
Store remaining surimi salad in an airtight container in the fridge for up to 3 days. We do not recommend freezing this salad.
Other salad recipes:
printing
Crab salad
Enjoy the freshness of crab salad with this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients to make this delicious Srimi salad recipe.
Author: Davida Lederle Prep Time: 10 minutes
Cooking time: 10 minutes
Total time: 10 minutes
yield: 4 Serving 1x
category: salad
method: Cook
cooking: Japanese
diet: Gluten-free
4 oz Rice noodles
4 oz Mimicking crab meat (or real crab), shredded 1/2 large English cucumber, chopped into 1 large carrot on 3 inch match stick, chopped into 3 inch match stick, sliced into 3 inch match stick
1/4 cup 1 tablespoon mayonnaise 1 tablespoon wine vinegar 1 1 tspoon bee 1-2 tablespoon burdock seed salt + pepper, taste
Cook the rice noodles according to the package instructions (which usually takes only a few minutes). I get nervous and put it aside. In a large bowl, mix the crab meat, cucumbers, carrots and green onions. Add the rice noodles. In a small bowl, mix mayonnaise, rice wine vinegar, honey and sriracha to make a dressing. Lightly toss the salad with the dressing. Sprinkle to taste the sesame seeds, salt and pepper. Let it sit in the fridge for 30 minutes before serving. Keep in the fridge for up to 3 days.
