If you're a fan of sushi and all things Japanese cuisine, then you're in for a treat! Japanese crab stick salad, also known as Kani Salad, is a delightful medley of imitation crab, fresh veggies, and a zesty mayo dressing that's both creamy and spicy. This Kani recipe is the perfect appetizer or side for a homemade Asian-inspired meal but makes a tasty lunch on its own.

I am obsessed with Kani Salad. The combination of that spicy mayonnaise dressing with the main ingredient of imitation crab meat and crunchy vegetables is like a flavor explosion with every bite.
Who needs to rely on takeout when you can create a restaurant-worthy Kani Salad at home? With a quick chop and a mix the salad base is ready. Everything is then drizzled with a generous helping of spicy mayo that's similar in flavor to everyone's favorite Bang Bang sauce. Best of all, you can customize the imitation crab meat salad just the way you like it.
What is Kani Salad?
Derived from the Japanese word for "crab," Kani Salad showcases a delightful combination of flavors. This zesty salad boasts imitation crab meat, crisp carrots, refreshing cucumber, creamy avocado and a delightful crunch from sesame seeds, all generously coated with a spicy mayonnaise dressing. A favorite at sushi restaurants and Japanese steakhouses, Kani Salad has garnered a loyal fan base.
This Japanese crab salad is incredibly simple to prepare with just a little bit of prep time. This homemade sushi crab salad recipe is fresh, flavorful and even better than the salad at my local Japanese restaurants.
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Ingredients
- Imitation Crab: Imitation crab sticks are made from pollock fish and mimick the taste and texture of real crab meat. You can use fresh crab meat if you prefer a more authentic flavor but imitation crab is more typical for this recipe.
- Cucumber: Fresh cucumbers adds a refreshing crunch to the salad. Substitution: You can use English cucumber, which has a milder flavor and fewer seeds, or substitute with zucchini for a different twist.
- Carrots: Carrots add color and a hint of sweetness to the salad. You can use daikon radish or jicama for a similar crunchy texture.
- Avocado: Avocado adds creaminess and richness to the salad.
- Sesame Seeds: Toasted sesame seeds sprinkled on top add a nutty flavor and a delightful crunch. You can use white sesame seeds or black sesame seeds.
- Green Onion: Green onions offer a mild onion flavor and a pop of color.
- Mayonnaise: Mayonnaise forms the base of the dressing, providing creaminess. Instead of regular mayonnaise, you can use Greek yogurt for a healthier option. Japanese mayonnaise like Kewpie mayonnaise is a great choice and can be found at my local Asian market.
- Fresh Lemon Juice: Fresh squeezed lemon juice adds a zesty tanginess to balance the creaminess of the kani salad dressing. Lime juice can be used instead for a slightly different citrus flavor or you could substitute rice vinegar.
- Sriracha sauce: Sriracha adds the kick to the spicy mayo sauce. Adjust the amount of Sriracha based on your spice tolerance or use another hot sauce of your choice.
- Salt: Salt enhances the overall flavors of the salad and dressing.
- Black Pepper: Fresh ground black pepper adds a subtle hint of spiciness and complements the other flavors.
See recipe card for quantities.
Instructions
- Shred crab sticks into small pieces and julienne the cucumbers and carrots. Place in a large bowl.
2. In a small bowl, combine dressing ingredients and blend well.
3. Pour the creamy dressing over the julienned vegetables and shredded crab sticks then toss to combine.
4. Top with chopped avocado and garnish with sesame seeds and chopped green onion.
Hint: Add the avocado just before serving so it doesn't turn brown.
Variations/ Substitutions
- Top With Breadcrumbs - Sprinkle the salad with panko breadcrumbs for more crunch.
- Adjust the Heat - Adjust the amount of sriracha to your preferred level of spiciness.
- Add Mango – Sliced mango adds a juicy, sweet flavor to the Kani recipe.
- Make A Lettuce Wrap – Scoop the salad into lettuce and serve as a lettuce wrap.
- Chop the Ingredients – Typically, the ingredients in this salad are cut into thin strips. Chop the ingredients and serve as a seafood dip or spread.
Storage
You can make this salad in advance and store it in the fridge until you are ready to serve. Leftovers can be stored for 1 to 2 days in an airtight container.
We do not recommend that you freeze this salad.
Top tips
- Use the freshest ingredients possible to enhance the flavors and textures of the salad. Crisp vegetables and high-quality imitation crab make a significant difference.
- Cut and prepare all the ingredients before assembling the Japanese crab stick salad. This makes the process smoother.
- To julienne the crab sticks you can peel them similarly to string cheese. You can also cut them with a knife or shred them with two forks.
- Cut the ingredients into similar sized pieces. This creates an appealing presentation and ensures you get a balanced combination of flavors with each bite.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This lets the flavors meld together, making the easy kani salad recipe taste even better.
- If using avocado, add it just before serving to prevent browning. Coat the avocado slices with lemon or lime juice to maintain their vibrant color.
- Adjust the amount of sriracha to control the spiciness of the salad.
- Kani Salad is best when served fresh. Avoid letting it sit out for too long, as the dressing can cause the ingredients to become soggy.
- Serve the imitation crab salad in a hallowed out pineapple for a fun presentation.
FAQ's
Crab sticks are made from white fish and are designed to resemble the meat found in snow crab legs.
This Kani recipe contains raw fruits and vegetables but the imitation crab meat is precooked. If using real crab, the crab meat should be cooked as well.
The dressing for imitation crab meat salad is a simple homemade spicy mayo dressing. It is similar to Bang Bang Sauce but is milder in flavor.
Serving Suggestions
Japanese kani salad can be eaten on its own, on top of sushi rice, piled on lettuce for a cool and crispy wrap or on bread for a unique sandwich. This Kani recipe makes a delightful meal but also makes a great side dish or appetizer for Asian-inspired meals when paired with other veggie-based sides. I love serving the salad with these other dishes:
If you like this Japanese crab salad recipe, please leave a 5-star rating.
RECIPE
Kani Salad
Ingredients
- 8 ounces imitation crab sticks
- ½ large cucumber (or 1 small size)
- 1 medium carrot, peeled
- 1 medium avocado
- optionl garnishes: sesame seeds and chopped green onion
Dressing
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon sriracha sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Shred crab into stick like pieces and julienne the cucumbers and carrots. Place in a large bowl.
- In a small bowl, combine dressing ingredients am blend well. Pour into the large bowl and toss the salad gently.
- Cut the avocado in cubes and top the salad with them. Garnish with sesame seeds and green onion if desired.
Notes
Nutrition
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Food safety
Food safety is important when preparing any meal but especially meals like this Kani recipe that contains seafood. Here are some tips:
- When working with seafood, especially imitation crab or real crab meat, make sure to buy it from a reputable source and check its freshness. If using frozen crab, thaw it properly in the refrigerator or under cold running water.
- Wash your hands thoroughly with soap and water.
- Prevent cross-contamination by using separate cutting boards and utensils for raw seafood and other ingredients. Imitation crab meat is cooked but this stem is important if working with raw crab meat.
- Once you've prepared the Japanese crab stick salad, refrigerate it promptly.
- Kani Salad is best consumed within 1-2 days of preparation.
- If you plan to take the salad to a picnic or potluck, transport it in a cooler with ice packs to maintain a cold temperature.
- See more guidelines at USDA.gov.
Mikayla
Great light bursts of flavor with every bite and it was so easy to put together!
veenaazmanov
Crunchy and colorful. Crab stick add so much flavor to give it that unique touch. This dressing is definitely yummy.
Sharon
I love this cold crab seafood salad. So easy to whip together for lunch or even for parties. the crisp veggies added a delightful crunch.
Sophie
The Easy Kani Recipe - Japanese Crab Stick Salad was a huge hit! Everyone in my family loved it, and the flavors were so refreshing and delightful. The creamy dressing paired perfectly with the crunchy vegetables and the shredded crab
lisa
Sophie,
Glad you enjoyed! It's a favorite in my house!
Lisa
Jacqueline Debono
My new favourite summer salad. This kani salad recipe is crunchy, delicious, easy to make and seriously good!
Kristina
This makes a wonderful salad served with fish dinners. My favorite is with salmon or fried white fish. It's the perfect complimentary side dish.
Madelyn
This makes such and easy and tasty lunch. I make it in large batches for the week, taking your advice to add the avocado before serving to prevent browning. Very delicious recipe.
Susan
I always wondered what imitation crab was made of! This salad looks so good. I can't wait to make it!
Valentina
This looks so delicious! I have never had Kani salad but this recipe is a must-try for me. I love that it is super easy to make and colorful as well
Laura Arteaga
Really enjoyed the dressing for this recipe. It was really creamy and with some kick. Delicious!