There’s something incredibly refreshing about a cold, creamy seafood salad that’s both spicy and satisfying.
This Spicy Crab Salad (Kani Salad) combines shredded imitation crab, crisp vegetables, and a rich spicy mayo dressing for a dish that’s light, flavorful, and full of texture.
It’s a staple at Japanese restaurants, but now you can easily make it at home in just minutes.
Why You’ll Love This Recipe
This salad is the perfect balance of creamy, spicy, and crunchy.
The combination of imitation crab and crisp cucumbers creates a refreshing texture, while the sriracha-spiked dressing brings a gentle heat.
It’s quick to prepare, requires no cooking, and makes a great appetizer, side dish, or light lunch.
With its bright colors and bold flavors, it’s also an impressive addition to dinner parties or sushi nights.
What You’ll Need (Ingredient Highlights)
Imitation crab provides a mild seafood flavor and tender texture that pairs beautifully with the creamy dressing.
Fresh cucumbers add crunch and freshness, while carrots bring natural sweetness and vibrant color.
Panko crumbs give the salad a crisp finishing touch.
Mayonnaise forms the creamy base of the dressing, while sriracha delivers a spicy kick.
Vinegar and lemon juice add brightness and balance, and a little sugar rounds out the flavor perfectly.
Pro Tips Before You Start
Pat the cucumbers dry with paper towels to prevent excess moisture.
Use a julienne slicer for fine, uniform vegetable strands, or slice thinly with a sharp knife.
Shred the imitation crab gently by hand to create long, delicate strands.
Adjust the sriracha to your preferred spice level.
Chill the salad for at least one hour before serving for the best flavor and texture.
Add sesame seeds right before serving for freshness and crunch.
How to Make Spicy Crab Salad (Kani Salad)
Step 1 – Make the dressing
In a bowl, whisk together mayonnaise, sriracha, vinegar, sugar, and lemon juice until smooth and creamy.
Set aside.
Step 2 – Shred the crab
Using a fork or your hands, separate the imitation crab into thin strands.
Most imitation crab is pre-cut, but you’ll need to gently pull the strands apart for the best texture.
Step 3 – Prepare the vegetables
Julienne the cucumber and carrots into thin strands.
Avoid using the watery center of the cucumber to keep the salad crisp.
Step 4 – Remove excess moisture
Pat the shredded cucumber dry with a paper towel to prevent the salad from becoming soggy.
Step 5 – Combine the ingredients
Add the shredded crab, cucumbers, and carrots into a large mixing bowl.
Pour in the spicy mayo dressing and toss gently until well coated.
Step 6 – Garnish and serve
Top the salad with panko crumbs and sesame seeds.
For the best flavor, let it chill in the refrigerator for at least one hour before serving.
What to Serve It With
Serve this salad as an appetizer with sushi rolls or sashimi.
It also pairs beautifully with teriyaki dishes, rice bowls, or grilled seafood.
You can enjoy it as a light lunch on its own or serve it in lettuce cups for a low-carb option.
It’s also great alongside miso soup for a simple, balanced meal.
Variations / Substitutions
Use real crab meat for a more luxurious flavor.
Add diced mango for a tropical sweetness that complements the spice.
Mix in avocado slices for extra creaminess.
Top with tobiko or masago for a restaurant-style garnish.
For a healthier version, substitute Greek yogurt for part of the mayonnaise.
Add shredded cabbage or lettuce for extra crunch and volume.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to two days.
Do not freeze, as the texture of the vegetables and dressing will change.
If making ahead, keep the dressing separate and combine before serving.
Always serve cold for the best flavor and consistency.
Add fresh panko crumbs before serving to maintain crunch.
FAQs
Can I use real crab instead of imitation crab?
Yes, real crab meat will give the salad a more delicate and authentic flavor.
Can I make this salad ahead of time?
Yes, just mix the dressing and prep the ingredients, but combine them right before serving.
Can I make it less spicy?
Yes, reduce the amount of sriracha or replace it with mild chili sauce.
Can I use frozen imitation crab?
Yes, just thaw it completely and pat dry before shredding.
What can I use instead of mayonnaise?
You can substitute part of the mayo with Greek yogurt for a lighter version.
Can I add other vegetables?
Yes, bell peppers, cabbage, or edamame make great additions.
How long does it last in the fridge?
It keeps well for up to two days when stored in a sealed container.
Is this salad gluten-free?
Yes, if you use gluten-free imitation crab and skip the panko crumbs.
Can I serve it as a main dish?
Absolutely, serve it in lettuce wraps or over rice for a complete meal.
Can I add sesame oil to the dressing?
Yes, a small drizzle adds great depth and nuttiness.
Final Thoughts
This Spicy Crab Salad (Kani Salad) is creamy, light, and full of bold flavors.
It’s an easy, no-cook recipe that brings the vibrant taste of Japanese cuisine right to your table.
Once you make it at home, it’s bound to become one of your favorite quick salads for any occasion.
