Kani Salad Recipe

Name: Cryster Asian Diners Kani Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups imitation crab sticks (kani kama) or real cooked crab meat, shredded; 1 cup English cucumber, julienned (seeds removed if large); 2 tbsp green onions (scallions), thinly sliced (white + green parts); 0.5 cup carrot, peeled and julienned (optional for color and crunch); 1 cup mizuna or shredded iceberg lettuce (optional, for bed); 0.5 cup Japanese mayonnaise (Kewpie preferred) or regular mayonnaise; 1 tsp rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 0.5 tsp fresh lemon juice; 0.5 tsp granulated sugar or honey; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbsp toasted white sesame seeds; 1 tsp furikake or dried seaweed flakes (optional); 1 tsp thin lemon wedges or zest (optional)

Inspired by Cryster Asian Diner

Time20m

Serves4

Crab Meat & Cucumber with Mayo and Sesame seed

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

2 cups imitation crab sticks (kani kama) or real cooked crab meat, shredded

1 cup English cucumber, julienned (seeds removed if large)

2 tbsp green onions (scallions), thinly sliced (white + green parts)

1/2 cup carrot, peeled and julienned (optional for color and crunch)

1 cup mizuna or shredded iceberg lettuce (optional, for bed)

Dressing

1/2 cup Japanese mayonnaise (Kewpie preferred) or regular mayonnaise

1 tsp Rice vinegar

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1/2 tsp fresh lemon juice

1/2 tsp granulated sugar or honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Finish

1 tbsp toasted white sesame seeds

1 tsp furikake or dried seaweed flakes (optional)

1 tsp thin lemon wedges or zest (optional)

Method

Prep

If using imitation crab sticks, shred them by hand or slice thinly against the grain into 1–2 inch pieces. If using cooked real crab meat, flake gently into bite-sized pieces. Place crab in a medium mixing bowl.

Julienne the cucumber: halve lengthwise, scoop seeds if watery, then cut into thin matchsticks. Pat cucumber with paper towel to remove excess moisture and add to the bowl with crab.

Julienne the carrot (if using) and thinly slice the green onions. Add both to the bowl. If using lettuce or mizuna, dry and arrange on a serving platter as a bed.

Make Dressing

In a small bowl, combine the mayonnaise, rice vinegar, soy sauce, sesame oil, lemon juice, and sugar (or honey). Whisk until smooth and sugar dissolves.

Season the dressing with salt and black pepper, taste, and adjust: add a little more rice vinegar for brightness, more mayo for creaminess, or a pinch more sugar if you prefer sweeter.

Assemble

Pour about three-quarters of the dressing over the crab, cucumber, carrot, and green onions. Gently fold with a spatula or two forks until ingredients are evenly coated. Add remaining dressing a little at a time if you want it creamier; avoid overmixing so crab stays flaky.

Taste and adjust seasoning — add a little more salt, lemon, or soy if needed.

If using a lettuce bed, spoon the dressed kani mixture onto the prepared platter or divide into individual bowls. Otherwise, serve directly from the bowl.

Finish & Serve

Sprinkle toasted sesame seeds evenly over the salad. Add optional furikake or dried seaweed flakes and a light dusting of lemon zest or a thin wedge alongside for garnish.

Serve immediately chilled or refrigerate for up to 1 day in an airtight container. If refrigerated, give the salad a gentle stir before serving and add a splash of rice vinegar or lemon if it needs brightness.