What are imitation crab sticks made out of?

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.

Why imitation crab and not real crab?

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.

What other veggies can I use instead of cucumbers?

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.

Do I really need Kewpie mayonnaise?

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.

Kani Salad - Japanese Imitation Crab Salad

Name: Kani Salad - カニカマサラダ
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
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; Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.

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

Units Scale

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.

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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