Kani salad is one of Japan’s most popular and loved salads. It’s a simple combination of imitation crab meat and cucumber, mixed in a sweet and tangy Kewpie mayo dressing. If you can’t find Japanese mayo in your area, I’ll share a homemade recipe you can use instead! This Japanese crab salad is ready in 15 minutes from start to finish.
Why This Recipe Works
- Using Kewpie mayonnaise adds a complex eggy, umami and rich flavor that elevates the simple cucumber and crab mixture.
- Only 7 ingredients (4 of which are condiments) – and no more than 15 minutes of your day. So easy.
- It’s versatile. Serve this essential Japanese salad as a side dish, a snack – or grab your rolling mat and make sushi rolls. Easy to make it spicy as well!
What is Kani Salad?
Kani salad, or kanikama salada (カニカマサラダ), is a simple salad made of imitation crab sticks, thinly sliced vegetables such as cucumber, carrots, or cabbage in a creamy mayonnaise based dressing. Japanese crab salad is found in konbini (convenience stores) and supermarkets across Japan, and is often served at home as part of a family meal.
What Does Kani Mean?
The word kani means crab in Japanese. And the word kanikama signifies crab sticks or imitation crab.
What Does Japanese Crab Salad Taste Like
It’s creamy, sweet, umami, fruity, and tangy. Since mayonnaise is a crucial ingredient, think of kani salad almost like a creamy coleslaw, but with seafood instead of shredded cabbage. However, the flavor of Japanese kewpie-style mayo is quite unique – very eggy, savory and almost fruity. Additionally, you’ll get a pop of tartness from rice vinegar and saltiness from soy sauce in the dressing. So the end result is a salad that is fairly complex in flavor.
Kani Salad Ingredients
Scroll to the bottom of this page for the full recipe!
- Cucumber: Use an English cucumber if you can find it. Kirbys work well too. Very crunchy, and not too many watery seeds.
- Imitation Crab Meat: For the classic Japanese version you’ll want imitation crab meat. Sticks work best for shredding. Look for crab sticks at grocery stores in the refrigerated or frozen sections. Japanese and Korean grocery stores tend to have options with great flavor and texture. That said, if you prefer real crab, you can use it. Just keep in mind that the flavor and texture won’t be the same as the iconic Japanese preparation.
- Shallot: Finely minced shallot adds both texture and a sharp contrast to the sweetness and saltiness. Minced red onion works as well.
- Dressing: This is a simple mixture of Japanese mayo, soy sauce, rice vinegar and black pepper. If you don’t have rice vinegar handy, apple cider vinegar works in a pinch.
Pro Tip
You’re definitely going to want to use eggy, umami and fruity Japanese mayo in this recipe. The most iconic brand is Kewpie mayonnaise. Buy it here. Alternatively, you can make your own Kewpie-style mayo with this easy recipe.
Kewpie Style Mayo Recipe Video
How to Make Kani Salad
- Slice your cucumber with a mandolin on the thinnest setting – or with a sharp knife. Then grab the cucumber slices, place them in the palm of your hand and gently squeeze out the excess liquid.
- Lightly shred or chop the imitation crab.
- Place the imitation crab, minced shallots and sliced cucumber in a mixing bowl and set aside.
- In a separate bowl, whisk the mayonnaise, vinegar, soy sauce and black pepper together. Pour the mixture over the cucumber, crab and shallots. Toss well and serve.
I like Japanese crab salad best when it’s cold – so I recommend making it a little ahead of time so it has time to chill in the fridge.
Recipe Variations
- Make it spicy. Add a tablespoon of sriracha to the dressing (more if you like to breathe fire). And if you like it smoky and spicy, you could add a teaspoon of gochugaru (dried Korean chili pepper flakes). And yes – you can add both to the salad!
- Make it nutty – or more savory. A tiny splash of sesame oil can add a toasty depth of flavor. Same with a sprinkling of sesame seeds. And my Japanese mother always adds a pinch of dashi powder to her crab salad for a bit more umami.
- Add toppings. To elevate this salad and give it a luxurious look, top with a small scoop of salmon roe or tobiko (flying fish roe).
- Make kani salad sushi rolls. Kani salad can also be used as a filling for maki (sushi rolls) or as a topping for nigiri (sushi). Learn how to make sushi rice step-by-step. And if you are new to rolling maki, check out this post.
Frequently Asked Questions
Imitation crab meat is made from surimi, a sticky paste made from different types of fish that have been pounded and combined with binders (starch, soy protein and egg whites). That seafood paste is then seasoned with salt, sugar, msg, and other seasonings. Finally, it’s formed into different shapes, and cooked or cured.
You can actually use either. But in Japan, this salad is made almost exclusively with imitation crab. It’s held in pretty high regard for both texture and taste. While I don’t know the exact reason – I’d hazard a guess that imitation crab is cheaper, easier to find and can be purchased all year round. And canned crab can be very mushy, grainy and watery, which might dilute the taste of the dressing.
While thinly sliced cucumbers absorb the flavor of the dressing and give the salad a delicate crunch, they’re not for everyone. Other common veggies used in crab salad include julienned carrot strips, shaved cabbage, lettuce, sprouts and sweet corn kernels. Some people even add thinly sliced mango for a pop of sweetness.
I think so! You can buy it on Amazon – or make it yourself at home. Alternatively, if you only have regular mayo in the fridge, you can use it, but add one mashed cooked egg yolk and stir well before dressing your crab salad.
Storage
Refrigerate any leftover crab salad in a storage container for up to 2 days.
- Eat leftovers cold, right out of the fridge. Do not microwave.
- If leftovers become watery from sitting in the fridge (darn cucumber), empty the pooled liquid and mix in an extra teaspoon of Kewpie mayo and a dash of soy sauce for a kani salad that tastes like you literally just made it.
What to Serve With Japanese Crab Salad
Make a Japanese feast with these easy traditional recipes:
- Tekka Don – Japanese Tuna Bowl
- Nasu Dengaku – Eggplant With Miso Glaze)
- Easy Homemade Miso Soup
- Blistered Shishito Peppers
- Edamame With Soy and Sesame Sauce
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Did you like this kani salad recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Kani Salad – カニカマサラダ
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Salads
- Method: Mixed
- Cuisine: Japanese
- Diet: Low Calorie
Description
This is a light and creamy Japanese crab salad that can be served as a side or a snack. Eggy, umami and simply perfect!
Ingredients
- 1/2 English cucumber (sliced thin, using a mandolin on its thinnest setting)
- 3 ounces imitation crab (finely chopped lengthwise)
- 2 tablespoons shallot (minced)
- 2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 1/2 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
Spicy Kani Salad:
- Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.
Instructions
- Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be careful not to break the slices.
- Lightly shred or chop the imitation crab and set aside.
- Put cucumber, shallot, and imitation crab in a bowl and toss.
- In a separate bowl, whisk the mayonnaise, rice vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.
- Pour the dressing over the cucumber, shallot, and fake crab meat. Stir well until the vegetables and crab meat are evenly coated. Serve.
Notes
This Kani Salad will keep refrigerated in an airtight container for up to 2 days.
I find Japanese mandolins to be easier and safer to use as they are easier to handle for smaller hands.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4.6g
- Sodium: 600.2mg
- Fat: 4.4g
- Saturated Fat: 0.8g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11.2g
- Fiber: 0.8g
- Protein: 4.1g
- Cholesterol: 11.5mg
This is my most favorite Kani recipe salad that I’ve found. I like it spicy & I added a pinch of “Everything Bagel” seasoning to my bowl. It makes for a great snack! LOVE IT! Thank you for sharing your recipe!
Made a nice tasty dish. Love the fact you have the ability to scale the recipe for how many one is feeding. Thanks for a keeper!
The kaitenzushi restaurant chain I used to go to in Nagoya had a finely diced version of this that they would place on top of a gunkanmaki style sushi, and I loved it! I’m looking forward to trying this as well just as a light salad on its own.
I know exactly what you are talking about Robin, it’s delicious! I think this might taste close to what you had, let me know!
My (Japanese) mom used to make this all the time! And now I make it. 🙂 Like your mother, my mom had to improvise all the time because of limited access to Japanese ingredients. Fortunately in her later years, my parents lived near a big Japanese supermarket so she could get pretty much anything she needed.
Oh my gosh, this looks soo yummy! I had to add this to my grocery shopping list for this week. 🙂
And Botan Rice and Milky candy are the best! Especially the Botan Rice ones. Not only did they taste good, but they had those great little toys tucked away inside (though now I think they’re stickers? Will have to buy some and see)! 🙂