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
Scale
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
