Kani Salad (Japanese Crab Salad)

This Kani Salad is light and refreshing, made with imitation crab together, crisp cucumber and mango in a creamy spicy mayonnaise dressing

📝 Ingredients

• 7 oz / 200g surimi / imitation crab meat sticks
• 2 Persian or Lebanese cucumbers
• 1 cup fresh or frozen mango
• 3-4 tablespoons Kewpie Japanese mayonnaise
• 2 1/2 teaspoons soy sauce - I've used salt reduced
• 1 teaspoon rice wine vinegar or rice vinegar
• 1 teaspoon sriracha sauce (less or more depending how spicy you like it)
• 1/2 avocado
• 1 teaspoon toasted sesame seeds
• 2 teaspoons panko bread crumbs

👨‍🍳 Instructions

1. 1Slice cucumber in half lengthways and then into julienne thin strips
2. 2With your hands, pull strings off the crabs sticks lengthways. Similar to pulling string cheese (you can slice into strips using a knife but I find it turns out better using your fingers)
3. 3Slice mango into thin slices and add to the same bowl
4. 4Mix the dressing ingredients in a small bowl and pour over the salad (start by using only 3 tablespoons of mayonnaise, and add the 4th tablespoon if needed)Stir together well, it should be nice and creamy
5. 5Divide into 2 bowls, top each with thin slices of avocado and garnish with a sprinkle of sesame seeds and panko bread crumbs for some crunch and enjoy the perfect Kani salad