Creamy Kani Salad
Creamy Kani Salad
Ingredients
- 1 1/2 pounds imitation crab meat
- 6 cucumbers
- 1 cup mayonnaise
- 3 tablespoons masago
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar, to taste
- 1/4 cup sriracha
- 1/4 cup panko breadcrumbs
Instructions
- 1
Take 1 1/2 pounds of imitation crab meat and shred it by hand into a large mixing bowl.
⏱️ 5 min
- 2
Peel 6 to 7 cucumbers, then slice them lengthwise into thin strips. Next, julienne the cucumber strips into matchsticks. Add the julienned cucumbers to the bowl with the shredded crab meat.
⏱️ 10 min
- 3
In a separate small bowl, combine 1 cup of mayonnaise, 3 tablespoons of masago, 2 teaspoons of sugar, 1 teaspoon of sesame oil, 2 to 3 teaspoons of rice vinegar (to taste), and 1/4 cup of sriracha.
⏱️ 3 min
- 4
Whisk the ingredients in the small bowl together until they are well combined and form a smooth dressing.
⏱️ 2 min
- 5
Pour the prepared dressing over the shredded crab meat and julienned cucumbers in the large mixing bowl.
⏱️ 1 min
- 6
Gently mix all the ingredients in the large bowl using a spoon or spatula until the crab meat and cucumbers are evenly coated with the dressing.
⏱️ 4 min
- 7
In a dry pan on the stovetop, add 1/4 cup of panko breadcrumbs. Toast the panko over medium heat, stirring frequently, until they turn golden brown and become crispy.
⏱️ 5 min
- 8
Sprinkle the toasted panko breadcrumbs over the mixed kani salad just before serving.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Kani Salad
- 1 1/2 pounds imitation crab meat
- 6 cucumbers
- 1 cup mayonnaise
- 3 tablespoons masago
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar, to taste
- 1/4 cup sriracha
- 1/4 cup panko breadcrumbs
Instructions
- 1
Take 1 1/2 pounds of imitation crab meat and shred it by hand into a large mixing bowl.
⏱️ 5 min - 2
Peel 6 to 7 cucumbers, then slice them lengthwise into thin strips. Next, julienne the cucumber strips into matchsticks. Add the julienned cucumbers to the bowl with the shredded crab meat.
⏱️ 10 min - 3
In a separate small bowl, combine 1 cup of mayonnaise, 3 tablespoons of masago, 2 teaspoons of sugar, 1 teaspoon of sesame oil, 2 to 3 teaspoons of rice vinegar (to taste), and 1/4 cup of sriracha.
⏱️ 3 min - 4
Whisk the ingredients in the small bowl together until they are well combined and form a smooth dressing.
⏱️ 2 min - 5
Pour the prepared dressing over the shredded crab meat and julienned cucumbers in the large mixing bowl.
⏱️ 1 min - 6
Gently mix all the ingredients in the large bowl using a spoon or spatula until the crab meat and cucumbers are evenly coated with the dressing.
⏱️ 4 min - 7
In a dry pan on the stovetop, add 1/4 cup of panko breadcrumbs. Toast the panko over medium heat, stirring frequently, until they turn golden brown and become crispy.
⏱️ 5 min - 8
Sprinkle the toasted panko breadcrumbs over the mixed kani salad just before serving.