I don't envy the first person to see a crab and think, "We should cook and eat that spiny, spider looking sea beast!" but I'm sure glad they did because even though it can be expensive and a total pain in the ass to eat at times, crab meat simply has to rank among the top of seafood options! It's somewhat naturally sweet and full of healthy protein, crab is so great they started making an imitation version using ground up shells and fish to help cover the demand. While natural crab is King, pun definitely intended, there is still a place at the table for its ghetto knockoff imitation cousin. Today's recipe, Spicy Crab Salad, is a delicious and cheaper alternative when you crave a salad but need that crab too! Creamy with a good kick of spice, this imitation crab salad is sure to satisfy everyone...Let's Get Cooking!
Shred the imitation crab sticks into thin, long strips. You can also use imitation lump crab or real crab for this recipe. Cover and refrigerate until ready to enjoy!
Slice about 1/2 to 3/4 of an English cucumber into similar long, thin strips. If using a regular cucumber, spoon out a majority of the seeds and soft inner section. Keep the cucumber matchsticks separate from the shredded crab until ready for service.
Combine the dressing ingredients in a small bowl. Add the Japanese Kewpie mayonnaise, soy sauce, sugar, sesame seeds, and sriracha and stir until well blended. You can omit the sriracha and keep things mild, but the spicy version of this salad is highly recommended. Cover and refrigerate the dressing until ready for service. Regular mayonnaise can be substituted for the Kewpie, but the flavor and creaminess will differ.
When ready for service, combine the dressing with the shredded crab strips. Mix until the crab is well coated.
Place a layer of cucumber matchsticks on the bottom of a plate or bowl. Grab a portion of the dressed crab and pile it on top of the cucumber. Garnish with freshly sliced green onion and/or Japanese Fish Roe/Eggs.
Simple as can be, this delicious Japanese Kani Salad is cool and refreshing on a hot summer day. The spicy version is definitely best but can be tweaked to your personal individual taste. It's really a fun and delicious way to dress up fake crabmeat into an amazing appetizer for your next Asian-inspired dinner. Personally, I love the Fish Roe topping, but it is quite expensive so omitting it is perfectly fine. Either way, next time you have some leftover crab meat or a package of imitation crab on hand, give this simple salad a try and comment below what you think...Just Keep Cooking!
SPICY CRAB SALAD (KANI SALAD)
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