Description
This Kani Salad recipe is a vibrant, creamy, and crunchy dish featuring imitation crab, fresh vegetables, and a zesty spicy yuzu-lime aioli. It’s a quick, no-cook meal perfect for weeknights, lunches, or entertaining.
Ingredients
- 400 g (14 oz) imitation crab sticks, shredded
- 1 large (approx. 200 g / 7 oz) cucumber, julienned
- 1 medium (approx. 100 g / 3.5 oz) carrot, julienned
- 120 ml (0.5 cup) mayonnaise
- 30 ml (2 tbsp) yuzu juice
- 15 ml (1 tbsp) lime juice
- 15 ml (1 tbsp) Sriracha
- 5 ml (1 tsp) toasted sesame oil
- 5 g (1 tsp) sugar
- 2 g (0.5 tsp) salt
- 2 large (approx. 80 g / 2.8 oz) shallots, thinly sliced
- 240 ml (1 cup) vegetable oil, for frying
- 2 sheets toasted nori, cut into strips
- 5 g (1 tsp) black sesame seeds
- Small handful micro cilantro/chives, for garnish
Instructions
- Prep The Kani: Gently shred or julienne the imitation crab sticks into uniform, flaky pieces and place them in a large mixing bowl.
- Chop The Veggies: Julienne the cucumber and carrot into thin, even strips using a mandoline or sharp knife, then add them to the bowl with the kani.
- Crispy Shallots: Heat 240 ml (1 cup) vegetable oil in a small saucepan over medium heat until it reaches 160 C (325 F). Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crisp (about 5-7 minutes). Remove with a slotted spoon, drain on paper towels, and season lightly with salt while warm. Set aside to cool.
- Whisk The Dressing: In a separate medium bowl, whisk together 120 ml (0.5 cup) mayonnaise, 30 ml (2 tbsp) yuzu juice, 15 ml (1 tbsp) fresh lime juice, 15 ml (1 tbsp) sriracha, 5 ml (1 tsp) toasted sesame oil, 5 g (1 tsp) granulated sugar, and 2 g (0.5 tsp) fine sea salt until smooth. Taste and adjust seasonings.
- Combine And Chill: Pour about three-quarters of the aioli over the kani, cucumber, and carrot mixture. Gently fold to combine, ensuring all ingredients are lightly coated. Add more aioli if desired. Cover and refrigerate for at least 30 minutes to allow flavors to meld and chill thoroughly. (If the salad seems watery after chilling, gently drain any excess liquid before serving).
- Serve The Salad: Mound the kani salad in a serving bowl or on individual plates. Drizzle a small amount of the reserved aioli over the top. Artfully arrange a generous sprinkle of the crispy shallots, nori strips, black sesame seeds, and micro cilantro/chives for garnish.
Notes
To prevent a watery salad, lightly salt high-moisture cucumbers, let them sit for 10 minutes, then squeeze out excess water before adding. Start with three-quarters of the aioli and add more if needed to avoid over-dressing. Chill your mixing bowl for 15-20 minutes before combining ingredients for an even colder salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups (approx. 200 g)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg