Kani 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
Scale
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
