Kani Salad Recipe

Prepare crab

Unwrap the imitation crab sticks and shred them lengthwise or chop finely into 1/2-inch pieces to create bite-sized flakes. Place shredded crab in a medium mixing bowl.

Prepare cucumber

Wash the cucumber. If the skin is thick, peel half in alternating strips (optional). Cut the cucumber lengthwise, scoop out seeds if very watery, then julienne into thin matchsticks (around 2-3 inches long). Add to the bowl with crab.

Add vegetables

Peel and shred or julienne the carrot and thinly slice the red radish if using. Slice the green onions thinly on the bias. Add shredded carrot, radish, and green onions to the bowl with crab and cucumber. If using a mixed greens base, arrange 2 cups of greens on a serving plate or toss lightly with a small pinch of salt and place in the bottom of a serving bowl.

Toast sesame seeds

In a small dry skillet over medium-low heat, toast the sesame seeds for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove from heat and set aside to cool.

In a small bowl, combine mayonnaise, sriracha, sweet chili sauce, rice vinegar, soy sauce, sesame oil, lemon juice, and sugar. Whisk until smooth and homogenous. Taste and adjust: add more sriracha for heat, more sugar or sweet chili for sweetness, or a splash more rice vinegar for acidity.

If the sauce is too thick for easy tossing, whisk in water, 1 teaspoon at a time, until you reach a creamy but pourable consistency (about 1–2 teaspoons).

Pour about 3–4 tablespoons of the kani sauce over the crab and vegetable mixture (reserve remaining sauce for serving). Gently toss with a spatula or fork until ingredients are evenly coated. Taste and add more sauce if desired.

If using a greens base, spoon the dressed kani salad over the greens. Otherwise, transfer the salad to a serving bowl or individual plates.

Sprinkle toasted sesame seeds over the top and garnish with a few extra sliced green onions. Optionally drizzle a little extra sesame oil or a few drops of soy sauce for added aroma.

Serve immediately chilled or refrigerate for up to 1 hour before serving. Leftovers: store in an airtight container in the refrigerator for up to 24 hours (dress again lightly before serving if vegetables release water).