There’s nothing more refreshing than a light, creamy seafood salad with just the right amount of spice.
This Spicy Crab Salad (Kani Salad) is a Japanese-inspired dish that balances sweetness, heat, and crunch in every bite.
Made with imitation crab, crisp cucumbers, fresh carrots, and a spicy mayo dressing, it’s the kind of simple yet flavorful salad that’s always a hit at the table.
Why You’ll Love This Recipe
This salad is cool, creamy, and full of texture from the shredded vegetables and crab.
It’s quick to make, requires no cooking, and delivers a restaurant-quality flavor at home.
The spicy mayo dressing is rich yet balanced, with just enough heat to keep it exciting.
It’s perfect for summer lunches, sushi nights, or as a refreshing side to grilled dishes.
What You’ll Need (Ingredient Highlights)
Imitation crab provides a mild seafood flavor and tender, flaky texture that works beautifully in salads.
English cucumber adds crispness and freshness, while carrots bring sweetness and color.
Panko crumbs add a light, crispy topping that complements the creamy base.
Mayonnaise forms the rich foundation of the dressing, while sriracha adds a bold kick of spice.
Vinegar and lemon juice give brightness and balance, and a touch of sugar rounds out the flavor.
Pro Tips Before You Start
Use a julienne slicer for evenly shredded cucumbers and carrots—it helps the dressing coat better.
Pat the cucumbers dry thoroughly with paper towels to prevent excess moisture.
Separate the imitation crab strands gently with your fingers to create that authentic “kani” texture.
Adjust the sriracha to your spice preference; start mild and add more if desired.
Chill the salad for at least an hour before serving to let the flavors meld.
Add panko crumbs and sesame seeds right before serving so they stay crunchy.
How to Make Spicy Crab Salad (Kani Salad)
Step 1 – Make the dressing
In a medium bowl, combine mayonnaise, sriracha, vinegar, sugar, and lemon juice.
Whisk until smooth and creamy. Set aside.
Step 2 – Shred the crab
Using a fork or your hands, pull apart the imitation crab into long, thin strands.
It’s usually pre-cut, but separating it manually gives the best texture.
Step 3 – Prepare the vegetables
Julienne the cucumbers and carrots into thin strips.
Avoid using the center of the cucumber, which contains excess moisture.
Step 4 – Remove moisture
Pat the shredded cucumbers dry with a paper towel to ensure the salad stays crisp instead of watery.
Step 5 – Combine the salad
In a large mixing bowl, add the shredded crab, cucumbers, and carrots.
Pour in the spicy mayo dressing and toss gently until evenly coated.
Step 6 – Garnish and serve
Top the salad with panko crumbs and sesame seeds.
For the best flavor and texture, refrigerate for one hour before serving.
What to Serve It With
Serve this salad alongside sushi rolls or sashimi for a Japanese-style meal.
It pairs beautifully with miso soup or steamed rice.
Add it to poke bowls or serve it as a refreshing side with grilled seafood or teriyaki dishes.
It also works great as a light lunch or appetizer on its own.
Variations / Substitutions
Use real crab meat instead of imitation crab for a more luxurious version.
Add diced avocado for creaminess and extra color.
Mix in thinly sliced mango for a tropical twist.
Top with tobiko or masago for restaurant-style presentation.
For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Sprinkle chili flakes or add a dash of sesame oil for deeper flavor.
Storage & Leftovers
Store the salad in an airtight container in the refrigerator for up to two days.
Do not freeze, as the texture of the crab and vegetables will change.
If making ahead, store the dressing separately and toss before serving.
Keep the panko crumbs aside until ready to serve to maintain their crunch.
Always serve chilled for the freshest taste.
FAQs
Can I use real crab instead of imitation crab?
Yes, real crab gives a more delicate, authentic seafood flavor.
Can I make this salad ahead of time?
Yes, but mix the dressing and vegetables right before serving for the best texture.
Can I make it less spicy?
Simply reduce the amount of sriracha or use a milder chili sauce.
Can I use frozen imitation crab?
Yes, just thaw completely and pat dry before shredding.
What can I use instead of mayonnaise?
Greek yogurt or a mix of yogurt and mayo works well for a lighter dressing.
How long does this salad last?
It stays fresh for up to two days in the refrigerator.
Can I add other vegetables?
Yes, bell peppers, cabbage, or even edamame make great additions.
Is this salad gluten-free?
Yes, if you use gluten-free imitation crab and skip the panko topping.
Can I serve it warm?
No, it’s meant to be served chilled for the best flavor and texture.
Can I add sesame oil to the dressing?
Yes, a small drizzle adds a lovely nutty aroma and depth.
Final Thoughts
This Spicy Crab Salad (Kani Salad) is light, creamy, and perfectly balanced with sweetness, spice, and crunch.
It’s a quick, no-cook recipe that delivers vibrant Japanese-inspired flavor in every bite.
Whether served as an appetizer, side dish, or refreshing main, it’s an easy crowd-pleaser that’s both satisfying and elegant.
