Kani Salad (Japanese Crab Salad)

Ingredients

• 397 g (14 oz)imitation crab sticks, shredded into thin strips
• 1/2 cucumber (about 150 ml, or 1 cup, sliced)cucumber
• 1 stalkspring onion
• 3 tablespoonsJapanese fish roe or eggs (optional)
• 7 tablespoonsJapanese Kewpie mayonnaise or regular mayonnaise
• 1 1/2 teaspoonssoy sauce
• 2 teaspoonshoney, maple syrup or sugar
• 2 1/2 tablespoonstoasted sesame seeds
• 2 tablespoonsSriracha chilli sauce (optional)

Instructions

1. 1

   Defrost the crab

   If the crab sticks are frozen, thaw them in the fridge for a few hours, until pliable.

2. 2

   Toast the sesame

   Toast the sesame seeds in a dry pan for 1–2 minutes, moving them constantly and watching closely so they do not burn. Set aside to cool.

3. 3

   Shred the crab

   Remove any individual wrappers and pull the crab sticks into thin strips by hand. If using imitation crab chunks, roughly chop them into large pieces. Put the crab in a large mixing bowl.

4. 4

   Slice the spring onion

   Finely slice the spring onion and add it to the bowl with the crab.

5. 5

   Add the roe

   If using fish roe or eggs, add them to the bowl.

6. 6

   Cut the cucumber

   Finely slice the cucumber into matchsticks. Add it to the crab if mixing it through the salad, or set it aside if serving the crab salad on top.

7. 7

   Mix the dressing

   In a small bowl, combine the mayonnaise, soy sauce, honey, toasted sesame seeds and Sriracha, if using. Pour the dressing into the bowl with the crab.

8. 8

   Combine and garnish

   Mix everything together, then garnish with toasted sesame seeds and spring onion.

9. 9

   Serve the salad

   Serve the crab salad on top of the cucumber slices and enjoy.

What is kani salad?

Kani means crab in Japanese, though this popular salad is usually made with imitation crab sticks rather than fresh crab. It is often found on Japanese restaurant menus outside Japan, where it is served chilled with cucumber and a creamy dressing.

Crab sticks bring a mild sweetness, while cucumber adds freshness and crunch. This version gets savoury, nutty flavour from soy and sesame, with optional Sriracha for heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 7g protein, 6g carbs, 25g fat.

Most of the fat comes from the mayonnaise, while imitation crab contributes protein and some carbohydrate. Serve a portion with extra cucumber or a simple vegetable side to add freshness and balance the plate.

Choosing the crab

Crab sticks: Choose individually wrapped sticks if you want to pull them into fine strands by hand. If using imitation crab chunks, chop them roughly as directed so their larger pieces remain distinct.

Getting the cucumber ready

Matchsticks: Slice the cucumber into thin strips so it is easy to mix with the crab and dressing. For a crisper presentation, keep it separate and serve the dressed crab on top.

Toasting the sesame

Gentle heat: Use a dry pan and keep the seeds moving for the full 1–2 minutes. They can burn quickly, so take them off the heat as soon as they are toasted and let them cool before mixing them into the dressing.

Balancing the dressing

Creamy base: Kewpie mayonnaise gives the dressing its rich, savoury character, while regular mayonnaise is an easy substitute. Soy sauce seasons it and honey, maple syrup or sugar adds a little sweetness.

Chilli: Sriracha is optional, but it brings a lively contrast to the creamy dressing. Add it with the other dressing ingredients so it coats the salad evenly.

Serving and texture

Keep it crisp: Cucumber releases moisture as it sits, so combine it with the dressed crab shortly before serving if you want the best crunch. Alternatively, use the cucumber as a base and spoon the crab salad over it.

Finish: A little extra sesame and finely sliced spring onion make a simple garnish and echo the flavours in the dressing.

Recipe notes & tips

• Thaw frozen crab sticks in the fridge until they are pliable before shredding.
• Move the sesame seeds around the pan continuously to prevent scorching.
• Keep the cucumber separate until serving if you want it to stay especially crisp.
• Use a small bowl to blend the dressing before adding it to the crab.
• Add the optional roe and Sriracha according to your preference.

Variations

• Extra heat: Add the Sriracha to the dressing for a spicy version.
• Milder dressing: Leave out the Sriracha for a gentler flavour.
• Roe finish: Stir in the optional fish roe or eggs for extra savoury pops.
• Cucumber base: Keep the cucumber separate and serve the crab salad over it.
• Sweetener swap: Use maple syrup or sugar instead of honey.

Common mistakes to avoid

• Burnt sesame: Keep the seeds moving in the dry pan and remove them after 1–2 minutes.
• Frozen crab: Thaw it in the fridge until pliable before trying to shred it.
• Uneven crab pieces: Pull wrapped sticks into thin strips, or roughly chop imitation crab chunks.
• Watery salad: Add the cucumber shortly before serving, or keep it as a separate base.
• Lumpy dressing: Mix the dressing ingredients together in a small bowl before pouring them over the crab.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. If possible, keep the cucumber separate from the dressed crab until serving; this salad is best served cold rather than reheated.

Frequently asked questions