Kani Salad Imitation Crab Salad Recipes

KANI SALAD (IMITATION CRAB SALAD)

Kani Salad (Imitation Crab Salad) image

I love this salad because it's not really a salad and it has one of my favorite foods, Kani! Kani is a Japanese sushi item, also called imitation crab and crab stick. This dish is great at parties.

Provided by Nicola Kwan

Categories Lunch/Snacks

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

10 imitation crab sticks
2 tablespoons mayonnaise
1 cucumber
2 tablespoons of flying fish roe

Steps:

Shred up the kani so it is in very thin strips.
Cut the cucumber so it is in kani size strips.
Mix with the mayonnaise.
If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it.
Refrigerate for 2 hours.
Add the flying fish roe and mix.

KANI SALAD

Kani Salad image

This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings (about 1 quart)

Number Of Ingredients 9

Ingredients

8 ounces imitation crab sticks
2 medium carrots, julienned
2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
1 ripe but firm mango, cut into long matchsticks
Kosher salt
1/3 cup Japanese mayonnaise, such as Kewpie
2 tablespoons rice vinegar
1 tablespoon sriracha
Black sesame seeds, for sprinkling

Steps:

Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.

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