Kani Salad – カニ サラダ

5 from 4 reviews

This is a light and creamy Japanese crab salad that can be served as a side or a snack. Ready in just 10 minutes!


  • 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 light mayonnaise
  • 1 teaspoon 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.


  1. 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.
  2. Put cucumber, imitation crab and shallot in a bowl and briefly toss.
  3. In a separate bowl, whisk mayonnaise, cider vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.
  4. Add mayo dressing to the cucumber, crab and shallot mix and stir well, until all the ingredients are evenly coated. Serve.


This Kani Salad will keep refrigerated 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.


Keywords: recipe, appetizer, side, snack, easy

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