This creamy is ready in just 20 minutes Japanese Kani Salad Filled with shredded crab, vegetables and a crispy panko topping. This is the easiest, coldest Asian-style salad you’ve had in a while.
Easy Japanese Crab Kani Salad
Tossed in a creamy Asian-style dressing, this easy Japanese Kani Salad takes the weeknight dish to a whole other level. Topped with crunchy garlic panko, it’ll be on your table in under 20 minutes.
Packed with shredded crab, corn, carrots, and cucumbers, this crab salad has just the right amount of sweetness and crunch. Don’t forget a quick sauce full of your favorite Asian ingredients like soy sauce, sesame oil, and Japanese chili powder for tang, heat, and richness.
Even if you choose to spice it up with edamame or tempura shrimp, it’s still an incredibly simple recipe that will entice everyone to set aside their main dishes for a helping of this refreshing crab salad. Will give
What is Kani Salad?
Kani salad is a cold Japanese salad made with chopped crab sticks and thinly sliced ​​vegetables such as cucumber and carrot. It is tossed in mayonnaise season with many sauces such as soy sauce and mirin. Spicier versions may contain Sriracha, chili oil, or Japanese chili powder.
It is a common side dish for weekday meals because it is quick, easy, and does not require reheating before serving.
recipe ingredients
Time to use up all the Asian sauces in your pantry! See the recipe card below for the full amounts of ingredients for this Japanese Kani Salad.
- Carrot
- Persian Cucumber
- sweet corn – You can use canned, fresh or frozen. Make sure they are thawed if you are using frozen.
- crab sticks
- Japanese mayonnaise
- Ponzu – You can leave it out if you like, but it adds nice citrus notes.
- Mirin – Rice wine vinegar or cooking compress is a good option.
- I’m Willow Regular or low sodium will work.
- Sesame oil – Peanut oil is fine too.
- for cooking
- black sesame
- white sesame
- shichimi togarashi – Korean gochugaru chili powder is a great substitute, but add it to taste as it is more pungent.
- plain panko You can also use regular breadcrumbs.
- garlic powder
- green onions Chopped scallion would also work.
- toasted sesame seeds , You can toast yourself by adding 1 to 3 tablespoons of black or white sesame seeds in a pan on low heat. Stir the pan continuously and fry them for 2-3 minutes or till the aroma comes out. Remove them from the pan immediately and keep them aside.
easy makeover ideas
This Japanese kani salad is spiced up easily with Sriracha, edamame, lime juice, or tempura shrimp.
- Make it spicy. Sprinkle it with Sriracha for an extra-spicy coney salad.
- Add edamame. Prepare the edamame according to package directions and toss them into the salad.
- Make it spicy. Add 1 teaspoon lemon juice to the salad and mix well.
- Add tempura shrimp. Top the salad with crispy tempura shrimp for crunch and protein.
How to Make Japanese Kani Salad
Making Japanese Kani Salad is easier than it sounds, especially if you prepare the vegetables the day before.
- Prepare vegetables. Peel the carrots and cut them into matchstick-thin slices with a sharp knife. Place it in a medium sized bowl. Cut the cucumber into thin matchsticks and add to it. Add sweet corn.
- Cut the crab into pieces. Use your hands or use two forks to finely shred the crab. Slicing it thinly makes for a more delicate salad, but you can make it as thin or as thick as you like. Mix it with the vegetables till it mixes well.
- Make dressing. Add Japanese mayo, ponzu, mirin, soy sauce, sesame oil, sake, black and white sesame seeds, and shichimi togarashi to a bowl. mix well to combine.
- Toss it. Pour dressing over veggie-crab mixture and toss until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until ready to serve.
- Make Crispy Panko. Add panko and garlic powder to pan over medium-low heat. Spread it evenly and keep stirring continuously so that it does not burn. Let it cook for 3-4 minutes or till it turns golden brown. Transfer to a plate and keep it aside to cool for 5 minutes.
- serve. In serving bowls, put kani salad to taste and top with toasted sesame seeds, spring onions, and crispy panko. Do not add the crispy panko just before serving or it will become soggy.
tips for success
These tips will save you a lot of time when you’re in a hurry. Don’t leave them!
- Use full fat mayo. If you can’t find Japanese mayo, substitute full-fat mayo.
- Make further preparations. Make the salad a day in advance to allow the flavors to come together.
- Make it chunky. Cut the crab sticks into 1/2″ pieces so you don’t have to worry about shredding them.
- Skip the panko. While it gives the salad a nice crunch, you can skip the panko if you’re in a hurry.
what to serve with crab salad
Kani Salad goes best with Asian-style dishes like my Chicken Lettuce Wraps, Bang Bang Shrimp, and Pepper Steak Stir Fry. It’s also great with Instant Pot Jasmine Rice and pork or chicken katsu for a more Japanese vibe.
How long will it last in the fridge?
- This salad needs to be refrigerated in an airtight container. It will keep for 2 days but is best eaten the day it is made. Do not store it for longer than this as it increases the risk of food poisoning. Be sure not to leave it at room temperature for more than 30 minutes.
more side salads
enjoy!
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Peel the carrots and then cut them into matchstick-thin slices with a sharp knife. Place it in a medium sized bowl.
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Cut the cucumber in half lengthwise, cut into thin matchsticks and place them in a bowl. Add in sweet corn.
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Use your hands or two forks to thinly slice the crab. Put it in a bowl with carrots and cucumbers.
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Use your hands or salad tongs to mix the vegetables and crabmeat together in the bowl. Cancel.
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In a mixing bowl, whisk together mayonnaise, ponzu, mirin, soy sauce, sesame oil, sake, and sesame seeds. Add to salad and toss well until combined. Cover the bowl with plastic wrap and refrigerate until ready to serve.
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Meanwhile, stir panko crumbs and garlic powder in a skillet over medium-low heat. Spread it in a single layer and keep stirring continuously so that it does not burn. Let it cook for 3 to 4 minutes or till it turns golden brown. Transfer to a plate and keep it aside to cool for 5 minutes.
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Remove salad from fridge. Serve the kani salad in serving bowls and top with toasted sesame seeds, spring onions and crispy panko.
- crab sticks: Crab sticks, crab sticks, imitation crab (meat), or seafood sticks are a type of seafood and can be found in the refrigerated section of any well-stocked grocery store.
- Japanese Mayonnaise: This mayonnaise includes the yolk, resulting in a custard texture and a rich flavor.
- Shichimi Togarashi Seasoning: It is a Japanese spice blend made with chili flakes, seaweed, and sesame seeds, among other things, and adds umami flavor to dishes. Korean gochugaru chili powder is a good substitute, but add it to taste as it is more pungent.
- for one full mealAdd tempura shrimp on top of the salad and a side of fried rice.
Calories: 160 kcal , Carbohydrates: 16 Yes , Protein: 4 Yes , Fat: 9 Yes , Saturated fat: 1 Yes , Polyunsaturated Fat: 5 Yes , monounsaturated fat: 2 Yes , Trans Fats: 0.01 Yes , Cholesterol: 6 MG , Sodium: 487 MG , Potassium: 129 MG , Fiber: 2 Yes , Sugar: 3 Yes , Vitamin A: 2138 IU , vitamin C: 1 MG , Calcium: 66 MG , Iron: 1 MG , Net Carbs: 14 Yes
Nutritional information is an estimate and provided as a courtesy. Prices may vary according to materials and equipment used. Please use your favorite nutrition calculator for more detailed information.
