Spicy Sriracha Crab and Cucumber Salad (Kani Salad) Recipe (2024)

FAQs

What is kani salad made of? ›

This Kani Salad is light and refreshing using imitation crab together with cucumber, and mango in a creamy spicy mayonnaise dressing. A Kani Salad is a Japanese style salad made with crab and julienned thinly sliced ingredients with a creamy spicy mayonnaise dressing. It's very popular in American Japanese restaurants.

The base is crab meat and cold rice noodles, with a fresh element from carrots, cucumbers, and scallions. The dressing is a tangy and spicy combination of sriracha, vinegar, and mayo. It's one of the most flavorful side salads you'll ever eat, and it only takes 10 minutes to make!

The best way to shred crab sticks for Kani salad is to use a sharp knife to cut them into thin, matchstick-like strips. Alternatively, you can use a food processor to pulse the crab sticks until they are finely shredded.

Kani is made from a white fish like pollock, processed and mixed with starch to mimic crab legs. It can also refer to lobster or shrimp. The shape, texture, and even flavor all mirror real crab meat. Keep in mind that Kani sushi combines both Kani and Sushi.

In Japan, imitation crab meat is referred to as kanikama. In the U.S., it is often referred to simply as kani. Imitation crab is a key ingredient in California sushi rolls, along with avocado and cucumber, and is used as a crab substitute in Japanese cuisine.

In many cases, kani sushi is made with imitation crab meat, which is a processed seafood product made from white fish that has been flavored and colored to resemble crab meat. This is often referred to as “kanikama” or “surimi” in Japanese. Kani sushi is a popular delicacy in Japan and around the world.

Imitation crab is a highly processed food made by combining minced fish with starch, egg whites, sugar, salt, and additives to mimic the flavor, color, and texture of real crab meat. While it's significantly less expensive than real crab, it's also less nutritious.

Most imitation crab products will be labeled as "imitation." However you may see it go by many names, both in grocery stores and in restaurants, including "crab sticks," "crab-flavored seafood," "surimi seafood," "krab," and in Japan it is known as "kamaboko."

Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. Helps provide protection from heart disease and aids brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour. And it's not just any old Omega-3 – it's the long chain variety.

NO, it's already cooked. You just need to add it to spinach and/or other things to make a salad. Or add it to a recipe of some kind, such as chowder, or a casserole.

Do I need to boil imitation crab? ›

Imitation crab can be cooked using various methods. Some popular options include sautéing, baking, boiling, or incorporating it into stir-fries or soups. How do I sauté imitation crab? To sauté imitation crab, heat a pan with some oil or butter over medium-high heat.

Imitation crab is highly processed and contains food additives like MSG, which can trigger adverse side effects in some people. Compared to regular crab, the imitation crab meat nutrition profile also lacks many of the vitamins and minerals found in fresh crab.

Crab sticks – imitation crab meat surimi. Originally known as kanikama (カニカマ) in Japanese, from kani (蟹) "crab" and kamaboko (蒲鉾) "fish sausage", in the United States the product is often simply called kani.

Imitation crab has low calorie, fat, and cholesterol content. This makes it a good choice for those who are trying to lose or maintain weight and are looking for low-cholesterol foods. If you're worried about the additives in such crab substitutes, there are also healthier, additive-free versions.

On restaurant menus, imitation crab may be spelled “krab” to indicate that it's fake. Imitation crab is made from surimi, which is minced fish flesh — often pollock — that has been deboned and washed, then combined with other ingredients, heated, and formed into crab-like cuts.

Kani (カニ, 蟹) in Japanese means crab, while kanikama refers to imitation crab meat (or imitation crab sticks), a seafood product made of starch and pureed white fish such as pollock or cod.

Wondering about kani salad calories? Each serving has 169 calories. The full nutrition facts can be found below, on the recipe card.