Kani salad or crab stick salad is a delicious Japanese-style crab salad made with shredded crab stick and julienned cucumber and carrots. It's tossed in a creamy mayo-based dressing made with fresh lemon juice and Kewpie mayo, a popular Japanese mayonnaise.
Dressing: In a small bowl, add the Japanese mayo and lemon juice then whisk them together. For spicy kani salad, add the sriracha. Taste and adjust with salt and pepper.
½ cup Japanese mayonnaise, 1 ½ tablespoons lemon juice, 2 teaspoons sriracha
Shred crab stick: Shred the imitation crab stick by hand or use a fork by running it along the length of the crab stick while holding on to one end.
1 lb crab stick
Toss and serve: Add the shredded crab stick and julienned carrots and cucumber to a large bowl. Toss with as much or as little dressing as you'd like. Serve and enjoy!
½ large English cucumber, 1 large carrot
Notes
Store kani salad for up to 3 days in an airtight container in the fridge.