Japanese Kani Salad Recipe (Spicy Crab & Mango Salad)

Kani salad is a colourful salad mixed with imitation crab, fresh lettuce, and various toppings, such as corn or mango, in a creamy mayonnaise dressing. 

In Japanese, the word Kani means crab. However, the term is often used overseas for imitation crab meat. While it's not a traditional Japanese dish, it's a popular starter dish in overseas sushi restaurants.

Our Kani salad is a great way to use up imitation crab and create a cheap but deliciously refreshing salad. Here's how to make our delectable, crunchy, spicy crab and mango salad recipe.

This dish is versatile, and we've seen different varieties of ingredients used. This is why we've also included an easy 3-part formula to help you make variations to this dish. We've got you whether you add avocado, swap out leafy greens, or substitute the Kani salad dressing. Even the salad haters won't be able to say anything about it.

By creatively mixing the seasoning, protein, and vegetables, you can make your refreshing twist to this spicy Kani salad dish.

Jump to:

• Kani Salad Ingredients
• Kani Salad (Spicy Crab and Mango Salad)
• Cooking Tips
• A Fool Proof 3 Part Formula
• Kani Salad Dressing Variations
• Popular Kani Salad Variations
• How to store

Kani Salad Ingredients

For our kani salad recipe, you'll need the following ingredients. If you want to make it not spicy, remove the sriracha sauce.

• kani imitation crab meat
• cucumbers
• sweetcorn
• mango
• lettuce
• Japanese Kewpie Mayonnaise
• rice vinegar
• soy sauce
• white sugar
• Dijon mustard
• Sriracha sauce
• A pinch of salt
• Toasted sesame seeds (optional for garnish)
• Red pepper flakes (optional for garnish)

Imitation Crab Meat

The main ingredient in our dish is imitation crab meat. You can purchase it fresh or frozen. We prefer fresh crab sticks as these won't require heating. Compared to frozen ones, they're easier to shred and have a slightly bouncy texture. If you're using frozen ones, you can microwave them on a defrost setting for 1-2 minutes. Then, make sure to pat them dry with paper towels.

If you can't find it, try looking for it under a different name, Kani. In Japan, this same meat is called surimi (すり身, minced meat) or kamaboko (蒲鉾, fish paste). Manufacturers make imitation crab by mixing wheat starch and whitefish. Then, they are grounded and shaped to form sticks or crab legs.

Mayonnaise

For our kani salad recipe, we recommend using Japanese mayonnaise, which is tangier, thicker, and sweeter than Western mayonnaise. This is because the Japanese version only has egg yolks in it. We love using Kewpie mayonnaise, a popular Japanese brand.

If you cannot find Japanese mayo, you can simply replace it with regular mayo. If you want extra creaminess, you can mix the regular mayo with additional egg yolks.

Sriracha sauce (optional)

Adding Sriracha sauce gives our crab and mango salad a spicy kick. We like using Sriracha because it adds both heat and sweetness. However, if you want to make our dish less spicy or not spicy at all, you can reduce the amount of Sriracha or remove it entirely.

Cooking Tips

Here are some cooking tips to help you out.

Preparing your vegetables

Where possible, cut veggies and fruits into matchsticks or julienne them. This will greatly improve the texture of your dish.

To remove excess moisture, remove the seeds from the cucumber before cutting. Then place the cucumber slices in cheesecloth and squeeze them. Only partially peel the cucumbers and julienne them to improve their texture.

Only season them once it is time to serve. Seasoning these vegetables would cause them to weep moisture, ruining their texture and taste. It can even cause them to rot, especially if they were brought up to room temperature before. Therefore, make sure to store vegetables carefully. 

How to shred imitation crab

You can prepare you imitation crab meat by shredding it into thin strips. An easy way to do this is by removing the 'skin' usually wrapped around each crab stick and then microwaving at a low setting (we used 180W) for about 30 seconds. This will make it easy to unfurl and shred the crab sticks.

Adding more spice

For extra spice, add some dried red pepper flakes or drizzle more sriracha sauce over your salad before serving. 

However, Sriracha in our recipe can be replaced with hot sauces like Tabasco.

For a Korean twist, we like to add 1 teaspoon of Korean gochujang with ½ teaspoon of gochugaru. While the spice isn't as apparent initially, it adds savoury soy with a spicy aftertaste.

We've also tried a version using 1 teaspoon of Sichuan peppercorn water in the dressing. So, really, it's up to you to experiment.

Make a crunchy Japanese crab salad.

Our recipe uses cucumber for the crunchy element. However, you can add fried tempura bits, toasted panko breadcrumbs or peanuts for a more sturdy crunch. Tobiko or fish roe is also a great option to add a bite and intensify the seafood flavour.

Keeping it fresh

The vegetables and dressing should be kept separate until serving to ensure that the Kani salad does not become soggy. Mix the dressing and vegetables before topping with the garnish to elevate this further. This provides added textural contrast and allows those eating to control how they eat the garnish.

A Fool Proof 3 Part Formula

We like to use a ratio of 1:¼:1 between something crunchy, soft, and sweet. We prefer the salad not to have too much crunch. As it's a starter to the meal, you want something gentle to start with but with a slight crunch from time to time. 

Here, we'll list some essential elements in your Kani salad. This is the winning formula for the tastiest crab salad you will ever eat.

Something Crunchy

In our recipe, we use cucumber for something crunchy. Remember to remove the core of the cucumber before cutting it into matchsticks. The core tends to be watery and mushy. This can be lettuce, cucumber, or carrot. Any crunchy vegetable will work well here.

Something Soft

Our recipe uses sweetcorn drained from the can, but tomato and avocado also work well here. Some non-traditional additions include goat cheese and pickled peppers.

Something Sweet (Optional)

Adding a sweet ingredient is not common in Japan. However, many fusion versions of this dish feature mango, apple, or orange slices. You can also include raw and ripe mango for a slightly sour tang. The sweetness contrasts the spice pleasantly and adds another element to the dish itself. 

Whichever you decide, we recommend cutting it into matchsticks, too, to allow it to mix well with the crab sticks and cucumber.

This helpful formula of three elements is for the produce portion of the dish. It does not include meat and seasonings. Keep in mind that some ingredients can fill both criteria. If you are going for the mix-and-match approach, use your own judgment on which Kani salad ingredients are most suitable.

Kani Salad Dressing Variations

Most imitation crab salad recipes will contain seasoning within the dressing. Each variation differs and often decides the dish's flavour profile.

The dressing in Japanese versions of Kani salad often contains Japanese mayonnaise, soy sauce, and sesame seeds. However, you can replace the seeds with sesame oil in some recipes instead.

Some dressings contain ponzu, a Japanese sauce made from citrus fruits like lemon or orange. Some also have soy and vinegar. Sugar layers sweetness in the dressing.

Western versions of the dish often contain mustard in the dressing and black pepper. Although you can use lemon in place of ponzu, its sourness is sharper than ponzu's in general. Many people use Western mayonnaise instead of Japanese mayo in this spicy Kani salad recipe.

Ultimately, the only thing that matters about your sauce is how you like the taste. Feel free to combine or mix it up for these dressings. Since the dressing is the primary source of flavour in a Kani salad, make sure yours is perfect for you. If you're not confident, stick with using our tried and tested dressing recipe.

Popular Kani Salad Variations

The idea of using imitation crab to add a smooth, buttery flavour to salads has caught on worldwide. Therefore, today, many other cuisines have their twist on this dish. We encourage you to try some of the variations of this recipe at home.

Here are some of the most straightforward variations:

• Avocados add a creaminess to your salad and remind you of a spicy crab roll.
• Sliced hard-boiled eggs and crumbly cheese add more protein.
• Kelp noodles are a great way to use less vegetables. Their unique jiggly, crunchy texture and umami flavour complement the crab flavour quite well.

How to store

In the fridge, you can store this spicy Kani salad for up to 3 days. You do not need to warm it up since restaurants usually serve it cold. This helps to add to its shelf life. However, we don't recommend keeping it for more than 3 days.

If you prepare this dish in advance, store the dressing separately from the produce and meat. Then, combine only when serving. This preserves the texture of the dish.

Also, ensure your leftover crab sticks are stored in airtight containers.

Hopefully, you now know the lesser-known use of imitation crab meat. Make sure to use our formula for vegetables and fruits to use. You can use any leftovers to make spicy kani sushi.

This unique dish uses unusual ingredients and is a testament to globalization and immigrants. Only the collision of Asian and Western cuisine could have led to such a delightful dish.