Spicy Kani Salad Recipe

Prepare crab

If using frozen imitation crab, thaw in the refrigerator and drain. Gently shred or pull apart the crab into 1–2 inch pieces so the texture is flaky but not mushy.

Prep cucumber

Cut the cucumber lengthwise, scoop out seeds with a spoon (optional for less water), then julienne into thin matchsticks. Pat dry with a paper towel to remove excess moisture.

Combine base ingredients

In a medium mixing bowl, add the shredded crab, julienned cucumber, and thinly sliced green onion. Gently toss to combine.

Add tobiko and herbs

Fold in 3/4 of the tobiko (reserve the rest for garnish) and the chopped cilantro, gently mixing so the roe doesn’t break up too much.

Make the dressing by whisking together the mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, sugar, and fresh lime juice in a small bowl until smooth and no sugar remains. Taste and adjust heat or salt: add more sriracha for spicier, more soy for saltiness, or a touch more vinegar for brightness.

If you have Kewpie mayo and prefer a richer sauce, substitute up to half of the mayonnaise with Kewpie. The optional toasted sesame oil can be added sparingly (a few drops) to deepen flavor.

Pour about three-quarters of the prepared spicy sauce over the crab and cucumber mixture. Gently toss with a silicone spatula or two forks until evenly coated. Add more sauce if you prefer a creamier salad, but avoid overdressing to keep the cucumber crisp.

Transfer the dressed salad to a serving bowl or individual plates. Sprinkle the remaining tobiko over the top so it sits visibly on the surface.

Garnish with toasted sesame seeds, shredded nori or seaweed, and the crushed tempura bits or toasted panko for crunch. Drizzle a tiny extra drop of sesame oil if desired.

Serve immediately chilled or let rest in the refrigerator for 10–15 minutes to allow flavors to meld. Spicy Kani Salad is best eaten within 2–4 hours to preserve cucumber crunch and tobiko texture.