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GET IT NOWMy Kani Salad Recipe Is Packed With The Good Stuff
A friend introduced me to kani salad at a Japanese restaurant many years ago. My choices are sometimes limited, since I’m not a fan of rice, so this was a nice surprise! This is a creamy Japanese crab salad with imitation crab meat, crunchy vegetables, and a creamy, spicy dressing. It inspired me to make my own, with a few key changes. Here’s why I think this version is even better:
- Made with actual crab – Kani is literally translates to crab, so why does every kani salad recipe seem to use the imitation stuff? It’s processed, with added sugar and gluten. Mine uses real crab meat and I think it tastes so much better.
- Variety of flavors and textures – Think tender crab, crisp veggies, and chewy Japanese kelp noodles all bathed in an irresistibly creamy spicy mayo dressing. It’s the best.
- Quick and easy – You can whip up this salad in just 10 minutes, with 8 simple ingredients.
While I still order this at restaurants, there’s nothing quite like the combination of real crab and homemade dressing. Make this spicy kani salad with me and tell me what you think!
Ingredients & Substitutions
Here I explain the best ingredients for my kani salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Crab Meat – Kani salad is often made with imitation crab sticks (kanikama), which are made out of starch and pulverized cheap white fish, typically pollock. You can do that if you like (just cut it into strips), but I think real crab is 100X better! You can use leftover crab legs if you’re lucky enough to have them, or simply canned lump crab meat like this (that’s what I used here). I don’t recommend backfin, special, or claw meat, as the pieces are too small.
- Kelp Noodles – They’re not always in this type of salad, but they’re Japanese, so I thought they made the perfect addition for a chewy texture and bulk while keeping it light. I got this brand.
- Cucumbers & Carrots – For fresh crunch! Slice them thinly into matchstick pieces. I covered my cucumber recommendations in my cucumber onion salad recipe.
- Mayonnaise – The base of the dressing. Traditional recipes use kewpie mayo, but it has MSG and vegetable oil. I prefer to use either homemade mayo or this clean-ingredient brand of regular mayo.
- Sriracha – For flavor and that spicy kick.
- Toasted Sesame Oil & Lemon Juice – I add these for flavor and to thin out the dressing. Feel free to use rice vinegar or lime juice in place of the lemon juice.
How To Make This Kani Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dressing. In a small bowl, whisk together the mayonnaise, lemon juice, toasted sesame oil, and sriracha. Chill in the refrigerator.
- Combine the kani salad ingredients. In a large bowl, toss together the kelp noodles, cucumber, carrots, and crab meat.
- Bring it all together. Drizzle on the dressing and gently toss to coat. Season with salt and pepper to your taste if needed. I like to sprinkle this spicy crab salad with sesame seeds, fish roe (tobiko is the most common type), or green onions (as shown below).
My Recipe Tips & Variations
- If you have time, make the dressing in advance and chill. This isn’t required, but the flavors develop with time in the fridge.
- Mix the kani salad gently. Unlike imitation crab, real crab meat is delicate and I recommend keeping some of those delicious little chunks intact. You can use a folding motion with a spoon or gently lift and release with tongs.
- Don’t have or don’t like kelp noodles? Feel free to skip them, or otherwise cucumber noodles and shirataki noodles are my favorite alternatives!
- Want to add some sweetness? Add mango! Just cut it into thin strips, similar to the carrots and cucumbers. I love this version in the summertime.
- Feel free to shred the carrots to save time. This goes faster than cutting them into sticks. I don’t recommend it with the cucumbers, because they’d turn to mush.
- You can eat kani salad with chopsticks or a fork. I used a fork this time, but lately I’ve been loving these metal chopsticks. The texture of this salad is very nice to eat with them!
Kani Salad (10-Minute Recipe)
Make my easy kani salad recipe in just 10 minutes! This Japanese crab salad has real crab meat and crunchy veggies in creamy, spicy dressing.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, whisk together the nayonnaise, sriracha, lemon juice, and sesame oil. Adjust sriracha to your taste.
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In a large bowl, combine the kelp noodles, cucumber, carrots, and crab meat.
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Drizzle the dressing over the salad and toss gently to coat. If needed, season with salt and pepper to your taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/4 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture, a couple of my favorite flavor variations, a time-saving hack, and how to eat this salad.
- Meal prep: You can make this kani salad 3-4 days ahead, except the cucumbers. The cukes are best added fresh, otherwise they get soggy and make the salad watery.
- Leftovers: Once you’ve added the cucumbers, it’s best to eat this salad within 24 hours. I don’t recommend freezing it.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Kani Salad
Serving Ideas
I recommend serving this kani salad with other Japanese dishes. I love it with:
- Hibachi – Hands down my favorite Japanese food! Try my hibachi chicken dinner, or my latest hibachi steak recipe.
- Sushi – I don’t have traditional options, but my salmon sushi bake and sushi without rice are actually very delicious.
- Other Sides – Throw together my quick shishito peppers or Japanese turnips for some variety, or even other salads, like smashed cucumber salad or red cabbage salad.
14 Comments
Deborah K Ireland
1I cannot wait to make this. I’m going to the store now for the ingredients. My husband does not share my enthusiasm for my keto recipes usually, but he will LOVE this. Thanks again, Maya!
Glenda
0Delicious! The crab and sauce with the crunchy cooling cucumber were a perfect balance. And I had never used kelp noodles before. We loved it! Thanks!
Laura Reese
0This was such an easy salad! Loved the recipe. Such a delicious flavor.
Erin
0If you like spicy, you’ll love this salad. Simple, yet tasty.
Julia
0Love love love this salad! This recipe is so simple to follow! Thanks for posting!
Biana
0This sounds like a simple and delicious seafood salad. Will be making it soon!
Sara Welch
0Such a quick and easy salad that does not disappoint! Easily, a new favorite recipe in my home!
Lindsay
0This looks so good! The kelp noodles are beautiful, although I think I would prefer to use vegetable noodles instead. Thanks for sharing!
Jayne
0With this being fresh crab season this will be our lunch tomorrow. Can’t wait thank you for sharing.
Gail Montero
0I love kani and this salad is right up my alley! Love all the flavors and textures here!
Lesley
0This recipe was a huge hit with my husband. We loved it.
v
0Is the crab meat raw or is it cooked? if it’s raw do you have to cook, and for how long and how?
Maya | Wholesome Yum
0Canned crab meat is already cooked, so you can just use it right away for the salad. If you buy fresh crab, you’d have to cook it.
Janet
0The only raw crab you will find at the fish counter is alive! The “fresh crab” you see in containers is already boiled or steamed.