Shredded Crab Salad (Kani Salad) – Carmy

April 23, 2022


Made with only a few simple ingredients, this Shredded Crab Salad comes together quickly and easily. Simple, tasty, and very similar to a kani salad, this imitation crab salad is an easy side dish to make for dinner.

Made with four ingredients, this shredded crab salad is spicy, flavourful, and so easy to make! It’s a super basic recipe that you can easily turn into a kani salad if you wish with a few simple additions!

A plate of shredded crab salad.

There’s this sushi restaurant that I get take-out from pretty regularly and they always have these little servings of shredded crab salad that they send with their sushi. It’s that little bowl down below beside the seaweed! It’s SO good and I decided to make it at home so I can serve it as a side dish whenever I’m craving it.

Salmon sushi platter.

This recipe is very similar to a kani salad which is Japanese style salad made with imitation crab and I’ll share down below how to turn this into a kani salad if you’d like. This shredded crab salad is perfect on its own but I also LOVE placing them in tofu pockets along with seasoned rice as well as adding it on top of a homemade poke bowl.

Ingredients You’ll Need

Ingredients needed to make crab salad.
  • imitation crab — there are many different versions and the one I get is made of wild Alaska pollock and wild pacific whiting that’s flavoured to taste like king crab. If you have real crab meat, feel free to use that instead.
  • mayo — I use Japanese kewpie mayonnaise. I love kewpie mayo as it’s made with only egg yolks, not whole eggs, so it’s extra rich and thick as well as sweeter.
  • sriracha — for that hit of heat.
  • sesame oil — you need a splash of sesame oil to add a little extra flavour.

How to Make Shredded Crab Salad

Crab meat being shredded by hand.
Shredded crab meat.
  • Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.
  • Add the mayo and sriracha into the bowl and mix until everything is combined. If you are unsure how much mayo you’d like, start with half of the mayo and sriracha and add more as you mix and taste.
  • Cover and let the dish chill in the fridge until ready to serve.

How to Make a Kani Salad

  • Before adding the mayo and sriracha, add thinly sliced cucumbers, carrots, and mango.
  • Mix to combine with the spicy mayo.
  • Top with some panko crumbs, tempura bits, or tobiko/masago before serving.

Can I Make This Ahead of Time?

I recommend making this no longer than 3 days ahead of time. The packaging on the imitation crab says to eat within 3 days of opening. Keep the crab salad or kani salad in the fridge in an airtight container until ready to enjoy.

Close up of shredded crab salad.

What Do I Do With Leftover Crab Meat?

The imitation crab meat needs to be used within 3 days of opening. If you cannot use it all within 3 days, wrap it up tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight before using.

A plate of shredded crab salad.

Shredded Crab Salad (Kani Salad)

Made with only a few simple ingredients, this Shredded Crab Salad comes together quickly and easily. Simple, tasty, and very similar to a kani salad, this imitation crab salad is an easy side dish to make for dinner.


Print
Rate

Prep Time: 20 mins

Cook Time: 0 mins

Total Time: 20 mins

Servings: 5 servings

Ingredients

  • 8 oz imitation crab meat, (226g)
  • ¼ cup Kewpie mayo, add more if you want a creamier salad
  • 2-3 tbsp sriracha
  • 1 tsp sesame oil

Instructions

Shredded Crab Salad

  • Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.

  • Add the mayo and sriracha into the bowl and mix until everything is combined. If you are unsure how much mayo you’d like, start with half of the mayo and sriracha and add more as you mix and taste.

  • Cover and let the dish chill in the fridge until ready to serve.

Variation: Kani Salad

  • Shred the imitation crab meat by hand or with a fork. You can shred the crab like you do a cheese string. Place the crab meat into a bowl. You can leave them as long stringy pieces or roughly cut them with scissors into a smaller size.

  • Shred 1 cucumber, carrot, and mango and add it to the bowl.

  • Mix to combine with the spicy mayo. If you are unsure how much mayo you’d like, start with half of the mayo and sriracha and add more as you mix and taste.

  • Top with some panko crumbs, tempura bits, or tobiko/masago before serving.

Notes

I highly recommend using Japanese mayo and not regular mayo for the best flavour.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 129kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 463mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg

Authour: Carmy

Course: Appetizer, Side Dish

Cuisine: American, Japanese

shredded crab salad being pointed to in a poke bowl.

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