Kani Salad with Spicy Mayo and Crispy Panko Recipe
Introduction
Kani Salad is a refreshing and flavorful Japanese-inspired dish featuring shredded imitation crab and crunchy cucumbers. Tossed with spicy mayo and crispy panko, it’s perfect as a light appetizer or side dish.
Ingredients
- 8 oz imitation crab
- 4 mini cucumbers
- 3 Tbsp panko bread crumbs
- 1 portion spicy mayo
Instructions
- Step 1: Shred the imitation crab into thin strips. The crab should peel apart easily.
- Step 2: Julienne the cucumbers into thin strips.
- Step 3: In a bowl, combine the shredded imitation crab, julienned cucumbers, and half of the panko bread crumbs.
- Step 4: Add ¾ of the spicy mayo to the bowl and gently mix all ingredients together.
- Step 5: Garnish the salad with the remaining panko bread crumbs and drizzle with the leftover spicy mayo before serving.
Tips & Variations
- For extra crunch, toast the panko bread crumbs lightly before adding to the salad.
- Substitute mini cucumbers with regular cucumbers or daikon radish for a different texture.
- Adjust the amount of spicy mayo to your preferred level of heat and creaminess.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh to keep the panko bread crumbs crunchy. If needed, gently stir before serving again, but avoid adding more mayo to keep the salad from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use real crab instead of imitation crab?
Yes, fresh crab meat works well in this salad, adding a sweeter and more delicate flavor. Just be sure to shred it into similar-sized strips for even mixing.
What can I use if I don’t have spicy mayo?
You can make a quick spicy mayo by mixing mayonnaise with sriracha or another hot sauce to taste. This allows you to control the heat and flavor easily.
Print
Kani Salad with Spicy Mayo and Crispy Panko Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Kani Salad is a refreshing Japanese-inspired dish featuring shredded imitation crab and crisp mini cucumbers tossed in spicy mayo and crunchy panko breadcrumbs. This light and flavorful salad makes for a perfect appetizer or side dish with a delightful mix of textures and a subtle spicy kick.
Ingredients
Salad Ingredients
- 8 oz imitation crab
- 4 mini cucumbers
Toppings & Dressing
- 3 Tbsp panko bread crumbs
- 1 portion spicy mayo (approximately 3 tbsp)
Instructions
- Shred the Crab: Gently peel and shred the imitation crab into thin strips. It should separate easily for an even texture throughout the salad.
- Prepare Cucumbers: Julienne the mini cucumbers into thin, matchstick-like strips to add a fresh crunch.
- Combine Ingredients: In a mixing bowl, add the shredded crab, julienned cucumbers, and half of the panko breadcrumbs to gently blend flavors.
- Add Dressing: Pour 3/4 of the spicy mayo over the mixture and lightly toss to coat all ingredients evenly without crushing the delicate crab and cucumbers.
- Garnish and Serve: Sprinkle the remaining panko breadcrumbs on top for crunch and drizzle with the leftover spicy mayo to enhance the flavor presentation. Serve immediately.
Notes
- Use fresh mini cucumbers for best texture and flavor.
- Spicy mayo can be homemade by mixing mayonnaise with sriracha sauce to taste.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or omit them.
- Serve chilled for the best refreshing experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: kani salad, Japanese salad, imitation crab salad, spicy mayo salad, easy salad recipe
