The Chef

Restaurants

Meals

Drinks

Restaurants›TOKI Jr Japanese Restaurant›Kani Salad (crab Salad) Recipe

Kani Salad (crab Salad) Recipe

Name: TOKI Jr Japanese Restaurants Kani Salad (Crab Salad) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz imitation crab (kani kama), shredded or thinly sliced; 1 cup English cucumber, seeds removed and julienned; 0.5 cup carrot, peeled and julienned; 2 tbsp green onion, thinly sliced (white and light green parts); 2 cups red leaf lettuce or mixed salad greens, shredded; 2 tsp toasted sesame seeds; 0.5 cup Japanese mayonnaise (Kewpie preferred); 1 tbsp sushi vinegar or rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp sugar; 0.25 tsp Japanese hot mustard (karashi) or Dijon, optional; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp masago or tobiko (flying fish roe); 1 tbsp shredded nori or furikake; 1 tsp extra sesame seeds

Inspired by TOKI Jr Japanese Restaurant

Time20m

Serves4

Make Kani Salad (crab Salad) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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

12 oz imitation crab (kani kama), shredded or thinly sliced

1 cup English cucumber, seeds removed and julienned

1/2 cup carrot, peeled and julienned

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

2 cups red leaf lettuce or mixed salad greens, shredded

2 tsp toasted sesame seeds

Dressing

1/2 cup Japanese mayonnaise (Kewpie preferred)

1 tbsp sushi vinegar or rice vinegar

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp sugar

1/4 tsp Japanese hot mustard (karashi) or Dijon, optional

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional garnishes

2 tbsp masago or tobiko (flying fish roe)

1 tbsp shredded nori or furikake

1 tsp extra sesame seeds

Method

Salad

Prepare crab

Remove imitation crab from packaging and pat dry. Using hands or two forks, gently shred or thinly slice the crab into 1–2 inch pieces. Place in a large mixing bowl.

Prepare vegetables

Peel and julienne the carrot into matchstick pieces (about 1/2 cup). Halve the cucumber lengthwise, scoop out seeds with a spoon, then cut into thin julienne strips (about 1 cup). Thinly slice the green onion on a steep bias for slender pieces. Shred the lettuce into bite-sized strips and add to the mixing bowl with the crab and vegetables.

Toss lightly to combine the crab, cucumber, carrot, green onion and lettuce so ingredients are evenly distributed and ready for dressing.

Sprinkle toasted sesame seeds over the salad and toss briefly if you prefer sesame incorporated; otherwise reserve for garnish.

Dressing

Mix dressing

In a small bowl or jar combine 1/2 cup Japanese mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon Japanese hot mustard (if using), 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until smooth and the sugar is dissolved. Taste and adjust: add a pinch more sugar for sweetness, a few drops more vinegar for brightness, or a dash more soy for saltiness.

If you prefer a lighter dressing, thin with up to 1–2 tablespoons cold water or additional rice vinegar, adding 1/2 tablespoon at a time until desired consistency is reached.

Reserve about 2–3 tablespoons dressing if you want some for serving on the side; otherwise proceed to dress the salad.

Assemble & serve

Pour approximately 3/4 of the dressing over the salad bowl (start with less; you can add more). Gently toss with salad tongs or two spoons to coat crab and vegetables evenly without smashing the crab pieces. Taste and add more dressing if needed.

Transfer to a serving bowl or individual plates. If using masago or tobiko, spoon 1–2 teaspoons on top of each serving or a couple tablespoons in the center. Sprinkle extra toasted sesame seeds and shredded nori or furikake, if using, for color and texture.

Inspired by TOKI Jr Japanese Restaurant

Description not available