Spicy Crunchy Kani Salad
Courtesy of one of my friends who first introduced me to this dish, kani salad made its way into my regular order every time I went to Katana (the only decent local sushi restaurant back in Maryland).
What is kani?
Kani, or imitation crab meat, is made from pollock or other white fish. It’s then formed into crab-leg resembling shapes and sold at a much cheaper price than real crab meat. I haven’t always been a fan of it, but the combination of the crunchy cucumber and creamy, spicy dressing is just plain addicting.
Recipe Notes
If you’re not serving this immediately, don’t add the breadcrumbs just yet! They will soak up moisture, so wait until just before you eat to add them in. If you can’t handle much spice, you can add the Sriracha to taste or leave it out entirely.
Prep Time: 10 mins
Yield: 4 servings
Ingredients
- 1½ cup imitation crab, shredded
- 1 cup cucumber, julienned
- 3 tbsp light mayonnaise
- 2 tsp sriracha sauce
- 1 tbsp rice vinegar
- 2 tsp masago (optional)
- 2 tsp panko breadcrumbs
- 1 stalk scallion, sliced for garnish
Directions
- Combine all ingredients into a bowl and toss until fully combined. Serve as a side with sliced scallions over a bed of lettuce.
Per serving (with masago): 101 calories: 13.1 g carbs; 5.4 g fat; 2.9 g protein
