There’s something so refreshing about a salad that’s creamy, crunchy, and just a little bit spicy.
This Spicy Crab Salad (Kani Salad) brings together shredded imitation crab, crisp vegetables, and a creamy spicy mayo dressing for the perfect balance of heat and coolness.
It’s a restaurant-style Japanese salad you can easily make at home in just minutes.
Why You’ll Love This Recipe
This salad combines creamy, spicy, and crunchy textures in one bite.
The imitation crab adds a light seafood flavor that pairs beautifully with crisp cucumber and carrots.
It’s quick to prepare, requires no cooking, and makes a refreshing appetizer or side dish.
The spicy mayo dressing can be adjusted to your desired heat level, making it ideal for all spice preferences.
What You’ll Need (Ingredient Highlights)
Imitation crab is the heart of this salad and provides a mild, slightly sweet flavor that blends perfectly with the creamy sauce.
Fresh cucumbers add crunch and brightness, while carrots bring color and natural sweetness.
The spicy mayo dressing, made with mayonnaise and sriracha, gives the salad its signature kick.
White vinegar and lemon juice add tang and freshness to balance the creamy texture.
Panko crumbs bring a satisfying crunch to finish off the dish.
Pro Tips Before You Start
Pat the cucumber and carrots dry with a paper towel to prevent a watery salad.
Shred the imitation crab carefully with your fingers to separate the strands evenly.
Use a julienne peeler or mandoline to create uniform vegetable strands.
Adjust the sriracha according to your spice tolerance.
Let the salad chill for about an hour before serving for maximum flavor and crunch.
How to Make Spicy Crab Salad (Kani Salad)
Step 1 – Make the dressing
In a medium bowl, mix mayonnaise, sriracha, vinegar, sugar, and lemon juice until creamy and smooth.
Set aside.
Step 2 – Shred the crab
Using a fork or your hands, separate the imitation crab into long, thin strands.
Gently unstick any clumped pieces.
Step 3 – Prepare the vegetables
Julienne the cucumber and carrots into thin strips.
Avoid using the seedy core of the cucumber to keep the salad crisp.
Step 4 – Remove excess moisture
Pat the shredded cucumber dry with a paper towel to prevent sogginess.
Step 5 – Combine ingredients
In a large bowl, add the shredded crab, cucumber, and carrots.
Pour the spicy mayo dressing over and toss gently to coat evenly.
Step 6 – Add texture
Sprinkle panko crumbs over the top for crunch.
Step 7 – Chill and serve
Refrigerate for about an hour before serving for the best flavor and texture.
Serve cold and garnish with sesame seeds if desired.
What to Serve It With
Serve this salad as a refreshing starter for sushi or sashimi meals.
It pairs beautifully with rice bowls, teriyaki dishes, or grilled seafood.
You can also enjoy it as a light lunch on its own or wrap it in seaweed sheets for a fun hand roll twist.
It’s also great served alongside miso soup or Japanese fried rice.
Variations / Substitutions
Use real crab meat for a more luxurious version of the dish.
Add thinly sliced mango for a tropical flavor contrast.
Mix in avocado slices for extra creaminess.
Top with tobiko or masago for a restaurant-style garnish.
For a healthier dressing, replace mayonnaise with Greek yogurt.
Add shredded lettuce or cabbage to make it more filling.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do not freeze this salad as the vegetables and dressing can lose their texture.
If making ahead, keep the dressing separate and toss just before serving.
Refrigerate immediately after preparing to maintain freshness.
Add extra panko crumbs before serving to restore crispiness.
FAQs
Can I make this salad ahead of time?
Yes, but add the dressing and panko crumbs just before serving for the best texture.
Can I use real crab instead of imitation crab?
Absolutely. Fresh crab meat adds a more delicate and natural flavor.
Can I make it less spicy?
Yes, reduce the amount of sriracha or substitute it with a milder chili sauce.
Can I add other vegetables?
Yes, thinly sliced bell peppers or shredded cabbage work wonderfully.
How long does this salad last in the fridge?
It stays fresh for up to 2 days when kept refrigerated.
Can I use Japanese mayo instead of regular mayo?
Yes, Kewpie mayonnaise adds extra richness and authentic flavor.
Is this salad gluten-free?
Yes, as long as you use gluten-free imitation crab and skip the panko crumbs.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free since mayonnaise doesn’t contain milk.
What can I serve this salad with?
It pairs perfectly with sushi rolls, grilled fish, or fried rice.
Can I make it vegetarian?
Yes, substitute the imitation crab with shredded tofu skin or hearts of palm.
Final Thoughts
This Spicy Crab Salad (Kani Salad) is a perfect balance of creamy, spicy, and refreshing flavors.
It’s light yet satisfying, simple to prepare, and versatile enough for any meal.
Whether served as an appetizer or a main dish, it’s always a crowd favorite that brings restaurant-style freshness to your table.
