SPICY KANI (CRAB) SALAD

Estimated reading time: 4 minutes

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Spicy Kani salad is one of my favorite dishes to order when I go out for sushi. It contains crabmeat, cucumber, sriracha mayo and panko breadcrumbs. The panko gives this simple salad a delightful crunch that compliments the smooth and creamy combination of crab and spicy mayonnaise.

I like to serve my Kani salad on top of shredded lettuce alongside my Healthy wonton soup. In my opinion, it’s the perfect meal! I even make it look fancy by serving it inside a martini glass. But that isn’t completely necessary, just fun.

Sometimes, I make this salad with imitation crab meat (crab sticks) which is a pre-cooked blend of wild caught Alaskan pollock and king crab meat. It is a very affordable alternative to lump crab. However, it is a processed food that contains fillers, so do not use this if you are gluten sensitive or on the keto diet.

Ingredients

• CRABMEAT
• CUCUMBER
• MAYONNAISE
• SRIRACHA
• LEMON JUICE
• PANKO BREADCRUMBS
• MIRIN

Kewpie mayonnaise is the best mayo for this recipe however it is not completely necessary. If you are trying to keep this inexpensive, then just use what you have on hand. This recipe can even be lightened up by using light mayo.

Mirin is a sweet Japanese rice wine that is used as a seasoning in traditional Japanese cooking. It comes with a somewhat high price tag, but it is wonderful in so many other dishes. THIS is the Mirin that I love to use, and it is Gluten free. Ultimately, this ingredient can be omitted if it doesn’t work with your budget. Sake, rice vinegar, Shaoxing or dry sherry can be substituted for the Mirin as well.

How to make spicy Kani salad

1. In a small bowl combine the mayonnaise, sriracha, mirin and lemon juice. Mix well and set aside.
2. In a small skillet brown the panko in butter over medium heat.
3. Remove the seeds from the cucumber and thinly slice into matchsticks, the thinner the better.
4. Shred the crabmeat and combine with the cucumber.
5. Add the sriracha mayonnaise and sprinkle with the panko.
6. Serve on top of shredded lettuce or mix the lettuce in with the crabmeat mixture.

Keto Options

My spicy Kani salad recipe is naturally keto friendly as long as you use lump crab meat and omit the panko breadcrumbs. To me, that crunch is important though! THESE keto breadcrumbs could be worth the try. However, I don’t recommend using pork rind crumbs in this recipe.

Purchase a keto-friendly mayonnaise like THIS ONE in addition to keto friendly Sriracha.

Speaking of keto, check out some of my other keto recipes like my Coconut fish curry, grouper Matecumbe, Cajun salmon or cream of zucchini soup.

Gluten free option

All of the ingredients in this spicy crab salad recipe are Gluten free with the exception of the imitation crabmeat and panko breadcrumbs. Use lump crab meat and GF breadcrumbs. THESE are my favorite gluten free breadcrumbs that I use in this salad and many other dishes as well.

I have other gluten free recipes like CRISPY CHICKEN PARMESAN, FIESTA CORN DIP, PANKO ENCRUSTED CRAB CAKES and HOT HONEY BRUSSELS SPROUTS that you might like to try as well.

Storing

Spicy Kani salad should be consumed within a day. I don’t recommend making this ahead of time because the cucumber and panko will become soggy.

Rate this recipe 5 stars if you love it as much as I do!

Have any questions or comments? Fill out the form below and I will get back to you as soon as I can.

SPICY KANI SALAD

This is a gluten free Japanese crab salad that is served with cucumber and Sriracha mayonnaise. it is topped with crunchy panko breadcrumbs and served on top of lettuce. The spice level can be altered to your taste.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer, Salad

Cuisine Japanese

Servings 4

Calories 200 kcal

Ingredients

  

• 8 oz Crab meat imitation or lump
• ½ cup Cucumber seeded and sliced into matchsticks
• ¼ cup Mayonnaise
• 1-2 tsp Sriracha
• 1 tsp Lemon juice
• ½ tsp Mirin gluten free
• ¼ cup Panko breadcrumbs gluten free
• 1 tbsp Butter
• Sesame seeds (optional) for garnish
• Lettuce shredded

Instructions

 

• In a small skillet over medium heat brown the panko breadcrumbs in 1 tbsp of butter. Cook until light brown in color, about 5 minutes. Set aside to cool.
• In a small bowl combine mayonnaise, Sriracha, Mirin and lemon juice. Set aside in refrigerator.
• Slice seeded cucumber into small matchsticks and shred crabmeat. Place in a medium sized bowl.
• Add Sriracha mayonnaise to the cucumber & crabmeat mixture and mix well. Top with panko breadcrumbs and sesame seeds just before serving on top of lettuce.

Notes

CAL 200    CARB 14G    FAT 13G    PROTEIN 5G    FIBER 0G    SUGAR 4G

 

Keyword crab salad, gluten free, imitation crab, kani salad, keto, low carb, sriracha mayonnaise

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