Spicy Kani Salad
Spicy crab salad just like at your favorite sushi restaurant, with just a few ingredients and tons of flavor. Look at you, making your own takeout!
Ingredients
- 8 ounces imitation crab meat shredded or chopped
- ⅓ cup mayonnaise Japanese-style if you can find it
- 2 tablespoons sriracha more or less to taste
Instructions
- Combine the crab, mayo, and sriracha in a small bowl.
- Taste – add more mayo if you’d like a creamier salad, or more sriracha for spicier.
- Serve with white rice, on sandwiches, with rice cakes, or over a cabbage salad – you can’t go wrong with this one!
Notes
Make-Ahead and Storage: This kani salad recipe will keep great in the fridge for at least 3 days.
See my post on the crab poke bowls in these pictures. They are SO good!
Kewpie mayo is my favorite, and I think the flavor is definitely different enough to matter in this dish.
Tried this recipe?Let me know how it was!