Kani Salad Recipe
Crab mix, cucumber, tobiko, and kani sauce • Add Mango +$2.00 | Avocado +$2.00
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Ingredients
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Salad Base
Kani Sauce (creamy dressing)
Optional Add-ins & Garnish
Method
Salad Base
- 1
Prepare kani
If using imitation crab sticks, shred or finely chop them into bite-size pieces (about 2 cups packed). If using pre-mixed crab salad, break up any large pieces so texture is consistent.
- 2
- 3
Combine base ingredients
In a large mixing bowl combine the shredded kani, julienned cucumber, sliced green onion, and radish. Toss gently to distribute evenly.
Kani Sauce (creamy dressing)
- 4
Make the dressing
In a small bowl or jar, add 4 tbsp Japanese mayonnaise, 1 tsp sriracha (or to taste), 1 tsp masago (optional), 1 tsp fresh lime juice, 1 tsp rice vinegar, 1 tsp honey, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk or shake until smooth and homogenous. Taste and adjust: more mayo for creaminess, more sriracha for heat, or more lime for acidity.
- 5
Incorporate dressing
Pour about two-thirds of the dressing over the kani-cucumber mixture and fold gently with a rubber spatula until evenly coated. Reserve remaining dressing for serving or to adjust creaminess.
Optional Add-ins & Garnish
- 6
- 7
Plate and garnish
Portion the kani salad into individual bowls or on a small platter. Sprinkle 2 tbsp tobiko over the top, then garnish with toasted sesame seeds, nori strips, and pickled ginger if using. Add microgreens or a small bed of mixed greens underneath, if desired. Serve with the reserved dressing on the side.
- 8
Serve
Serve chilled or at cool room temperature. Provide extra soy sauce and sriracha on the side if guests want more seasoning or heat.