Kani Salad with Spicy Mayo and Panko Recipe
Introduction
Kani Salad is a refreshing Japanese-inspired dish featuring shredded imitation crab and crisp cucumbers tossed in a creamy spicy mayo dressing. It’s a perfect light appetizer or side that’s quick to prepare and full of flavor.
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 strips. The crab should be easy to peel.
- Step 2: Julienne the cucumbers into thin strips.
- Step 3: Add the imitation crab, cucumber, and half of the panko bread crumbs to a bowl.
- Step 4: Add ¾ of the spicy mayo to the bowl and mix lightly to combine.
- Step 5: Garnish the salad with the remaining bread crumbs and drizzle with the leftover spicy mayo before serving.
Tips & Variations
- Use fresh cucumber instead of mini cucumbers if unavailable, and remove seeds for less moisture.
- For extra crunch, toast the panko bread crumbs lightly before adding.
- Adjust the amount of spicy mayo to your preferred spice level.
- Add sliced avocado or sesame seeds for added texture and flavor.
Storage
Store the kani salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh to maintain the crispness of the cucumber and the crunch of the panko. If needed, mix gently before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use real crab instead of imitation crab?
Yes, real crab meat works well and adds a richer flavor, though imitation crab is more affordable and holds together nicely in the salad.
What is spicy mayo?
Spicy mayo is a creamy sauce made by blending mayonnaise with spicy ingredients like Sriracha or chili paste, commonly used in Japanese cuisine to add a flavorful kick.
PrintKani Salad with Spicy Mayo and Panko Recipe
Kani Salad is a refreshing Japanese-inspired dish featuring shredded imitation crab and crisp mini cucumbers tossed in creamy spicy mayo and crunchy panko bread crumbs. This salad offers a perfect balance of creamy, crunchy, and fresh textures, making it an ideal appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Salad Ingredients
- 8 oz imitation crab
- 4 mini cucumbers
- 3 Tbsp panko bread crumbs
- 1 portion spicy mayo (about 3 Tbsp)
Instructions
- Shred the Crab: Peel the imitation crab into thin strips by hand, ensuring they are easy to separate and uniform for an ideal texture in the salad.
- Julienne the Cucumbers: Cut the mini cucumbers lengthwise into thin matchstick-sized strips to add a fresh crunch to the salad.
- Combine Ingredients: In a mixing bowl, add the shredded imitation crab, julienned cucumbers, and half the panko bread crumbs to start layering flavors and texture.
- Add Spicy Mayo: Pour ¾ of the spicy mayo into the bowl and gently mix the ingredients until everything is lightly coated without breaking up the crab or mushy cucumbers.
- Garnish and Serve: Sprinkle the remaining panko bread crumbs on top for added crunch and drizzle with the leftover spicy mayo to finish the salad attractively.
Notes
- Use fresh mini cucumbers for the best crunch and flavor.
- Adjust the amount of spicy mayo based on your preferred spice level.
- Panko bread crumbs add a delightful crunch; toast them lightly if you want extra flavor.
- This salad is best served chilled.
- Substitute imitation crab with real crab meat for a premium version.
Keywords: kani salad, imitation crab salad, Japanese salad, spicy mayo salad, panko crab salad, easy Japanese appetizer
