Ingredients
8–10 imitation crab sticks (kani), shredded
1 large English cucumber, julienned (center removed)
1 medium carrot, julienned
1/2 cup Kewpie mayonnaise
1–2 tablespoons Sriracha (to taste)
1 tablespoon lemon juice
1 teaspoon soy sauce
1/4 cup Panko breadcrumbs, toasted
1 tablespoon Tobiko (optional)
Sesame seeds for garnish
Instructions
Step 1: Shred the imitation crab sticks by hand or with a fork into long, thin strips and place them in a large mixing bowl.
Step 2: Julienne the cucumber and carrot into matchsticks of equal length. Ensure the watery core of the cucumber is removed to prevent sogginess.
Step 3: In a small bowl, whisk together the Kewpie mayo, sriracha, lemon juice, and soy sauce until smooth.
Step 4: Pour the spicy dressing over the crab and vegetables. Toss gently until everything is evenly coated.
Step 5: Just before serving, sprinkle with toasted panko, tobiko, and sesame seeds to maintain maximum crunch.
Notes
Always deseed the cucumber to prevent the salad from becoming watery. Serve immediately after adding panko.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dishes
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: kani salad recipe, japanese crab salad, spicy mayo crab salad, imitation crab recipe
