Spicy Kani Salad Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Spicy Kani Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups imitation crab meat (kani), shredded or flaked; 1 cup English cucumber, seeded and julienned; 2 tbsp green onion, thinly sliced (white and light green parts); 3 tbsp masago or tobiko (fish eggs), chilled; 0.5 cup Japanese mayonnaise (Kewpie preferred); 2 tsp Sriracha or other hot chili sauce; 0.5 tsp toasted sesame oil; 1 tsp fresh lime juice; 0.5 tsp soy sauce; 0.5 tsp granulated sugar or honey (optional, to balance heat); 0.5 cup tempura crunch flakes (tenkasu) or crushed fried panko; 1 tbsp toasted sesame seeds (white or mix); 1 tbsp shredded nori or thin strips of toasted seaweed (optional); 2 tsp fresh cilantro or microgreens (optional); 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time20m

Serves4

Crabmeat, cucumber, fish egg, spicy mayo, crunch flakes

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 Base

2 cups imitation crab meat (kani), shredded or flaked

1 cup English cucumber, seeded and julienned

2 tbsp green onion, thinly sliced (white and light green parts)

3 tbsp masago or tobiko (fish eggs), chilled

Spicy Mayo Dressing

1/2 cup Japanese mayonnaise (Kewpie preferred)

2 tsp Sriracha or other hot chili sauce

1/2 tsp toasted sesame oil

1 tsp Fresh lime juice

1/2 tsp Aged soy sauce

1/2 tsp granulated sugar or honey (optional, to balance heat)

Crunch & Garnish

1/2 cup tempura crunch flakes (tenkasu) or crushed fried panko

1 tbsp toasted sesame seeds (white or mix)

1 tbsp shredded nori or thin strips of toasted seaweed (optional)

2 tsp fresh cilantro or microgreens (optional)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Salad Base

Prep crab and cucumber

Shred or flake the imitation crab into bite-sized pieces and place into a large mixing bowl. Peel (optional), seed, and julienne the cucumber into matchstick-sized pieces. Add the cucumber and thinly sliced green onion to the bowl with the crab.

Season lightly with 1/4 tsp salt and a pinch of black pepper; toss gently to combine. This pre-salts the vegetables so the dressing doesn't oversalt the salad later.

Spicy Mayo Dressing

In a small bowl, whisk together 1/2 cup Japanese mayonnaise, 2 tsp Sriracha, 1/2 tsp toasted sesame oil, 1 tsp lime juice, 1/2 tsp soy sauce, and 1/2 tsp sugar or honey if using. Taste and adjust heat or acidity: add up to 1 tsp more Sriracha for more spice, or extra lime/soy to balance.

If you prefer a lighter dressing, thin with 1–2 tsp of cold water and whisk until smooth and slightly pourable.

Assemble & Finish

Pour about three-quarters of the spicy mayo dressing over the crab-cucumber mixture. Reserve the remaining dressing for plating or extra heat on the side.

Gently fold the dressing into the crab mixture using a spatula or two forks until everything is evenly coated. Avoid overmixing so the crab stays flaky.

Transfer the dressed salad to a serving bowl or divide among 4 small plates or 2 larger bowls.

Sprinkle the masago or tobiko evenly over the top of the salad, pressing lightly so it adheres. Scatter the tempura crunch flakes over the surface to add texture.

Finish with 1 tbsp toasted sesame seeds, shredded nori if using, and the cilantro or microgreens. Drizzle any reserved spicy mayo in thin zigzags across the top for presentation.

Taste and adjust: add a small pinch more salt or a drop of soy if it needs depth, or a few extra drops of lime for brightness. Serve immediately so the crunch remains crisp.