Are you a seafood lover looking for some delicious and refreshing salad ideas? Look no further! Kani salads are a great way to enjoy the flavors of the sea in a light and easy-to-make dish. In this article, we’ll be sharing 18 mouth-watering kani salad recipes that combine the sweetness of crab stick with the tanginess of various dressings.
From classic Japanese-inspired salads to spicy Thai-influenced ones, we’ve got you covered. Whether you’re in the mood for something light and simple or bold and adventurous, there’s a kani salad recipe on this list that’s sure to satisfy your cravings.
So, let’s dive into the world of kani salads and explore some new flavors!
Spicy Mango Kani Salad with Avocado
This refreshing salad combines the sweetness of mango with the spiciness of Korean chili flakes, all wrapped up in a creamy avocado. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 ripe mango, diced
– 1/2 cup kani (imitation crab meat)
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochujang (Korean chili paste)
– 1/2 avocado, diced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mango, kani, scallions, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, and Gochujang.
3. Pour the dressing over the salad and toss to combine.
4. Top with diced avocado.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Crispy Tempura Kani Salad with Sesame Dressing
Elevate your salad game with this unique and flavorful combination of crispy tempura kani, fresh greens, and a nutty sesame dressing.
Ingredients:
– 1 package of tempura mix
– 1/2 pound of king prawn (kani) cut into bite-sized pieces
– Vegetable oil for frying
– Mixed greens for serving
– Sesame seeds for garnish
– Sesame dressing ingredients:
+ 2 tablespoons tahini
+ 2 tablespoons soy sauce
+ 2 tablespoons rice vinegar
+ 1 tablespoon honey
+ 1/4 cup water
Instructions:
1. In a bowl, mix together tempura mix and cold water according to package instructions.
2. Dip kani pieces into the mixture, coating evenly, and fry in hot oil until golden brown (about 3-4 minutes). Drain on paper towels.
3. In a blender or food processor, combine sesame dressing ingredients and blend until smooth.
4. Arrange mixed greens on a plate, top with crispy tempura kani, and drizzle with sesame dressing.
5. Garnish with sesame seeds and serve immediately.
Cooking Time: 15-20 minutes
Classic Japanese Kani Salad with Cucumber and Mayo
This refreshing salad is a staple in Japanese cuisine, featuring succulent crab sticks, crunchy cucumber, and creamy mayonnaise. Perfect as an appetizer or side dish.
Ingredients:
– 1 package of Japanese-style crab sticks (Kani), sliced into bite-sized pieces
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons of Japanese mayonnaise (or Western-style mayonnaise)
– Salt and pepper to taste
– Chopped green onions or toasted sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, combine the crab stick pieces and cucumber slices.
2. In a small bowl, mix together the mayonnaise and a pinch of salt and pepper.
3. Pour the mayonnaise mixture over the crab and cucumber, tossing gently to coat.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped green onions or toasted sesame seeds, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Thai-Inspired Kani Salad with Peanut Dressing
This refreshing salad combines the flavors of Thailand with the sweetness of kani (imitation crab) and a creamy peanut dressing. A perfect blend of textures and tastes that will leave you craving for more!
Ingredients:
– 1/2 cup kani
– 1/2 cup mixed greens
– 1/4 cup diced cucumber
– 1/4 cup diced bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth.
2. In a large bowl, combine kani, mixed greens, cucumber, bell pepper, and cilantro.
3. Pour the peanut dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Kani Salad Sushi Rolls with Crab Stick Filling
This recipe brings together the flavors of Japan and the Philippines with a unique twist on traditional sushi rolls. Crunchy crab stick filling is wrapped in seaweed sheets and served with a refreshing kani salad, making for a delicious and satisfying meal.
Ingredients:
– 1 package of sushi rice
– 1/2 cup of kani salad (imitation crab)
– 4-6 crab sticks, chopped
– 1 sheet of nori seaweed per roll
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix kani salad with soy sauce, sesame oil, salt, and pepper for desired flavor.
3. Lay a sheet of nori seaweed flat on a surface.
4. Place 1/4 cup of sushi rice at the bottom edge of the seaweed, leaving a small border.
5. Add 2-3 pieces of chopped crab stick on top of the rice.
6. Roll the sushi using a bamboo mat or your hands to form a compact cylinder.
7. Slice into individual pieces and serve with additional kani salad if desired.
Cooking Time: 15 minutes ( preparation time: 5 minutes, cooking time: none)
Wasabi Mayo Kani Salad with Tobiko Topping
Elevate your sushi game with this bold and refreshing salad, featuring the pungency of wasabi mayonnaise and the crunch of tobiko.
Ingredients:
– 1 can of real crab meat (kani)
– 2 tablespoons of wasabi mayonnaise
– 1/4 cup of chopped cucumber
– 1/4 cup of sliced carrots
– 1/4 cup of toasted sesame seeds
– Salt to taste
– Tobiko topping (flying fish roe)
Instructions:
1. In a medium-sized bowl, mix together the crab meat and wasabi mayonnaise until well combined.
2. Add the chopped cucumber, sliced carrots, and toasted sesame seeds to the bowl. Gently fold until evenly distributed.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, top with tobiko topping and serve chilled.
Cooking Time: 10 minutes (prep), 30 minutes (refrigeration)
Kani and Cucumber Sunomono Salad
This Japanese-inspired salad combines the sweetness of kani (crab) with the coolness of cucumber, all wrapped up in a tangy sunomono dressing.
Ingredients:
– 1/2 cup kani (japanese-style crab stick), sliced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup sunomono dressing (or Japanese-style soy sauce and rice vinegar mixture)
– 1/4 cup chopped scallions, for garnish
– Sesame seeds, for garnish (optional)
Instructions:
1. In a large bowl, combine the kani and cucumber slices.
2. Drizzle the sunomono dressing over the ingredients and toss to coat.
3. Garnish with chopped scallions and sesame seeds (if using).
4. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: None!
Korean-Style Kani Salad with Gochujang Dressing
This refreshing salad combines the sweetness of crab sticks with the bold flavors of gochujang, a Korean chili paste. Perfect for a light and spicy meal or snack.
Ingredients:
– 1/2 cup crab sticks, cut into small pieces
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrots
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons gochujang dressing (see below)
– Salt and pepper to taste
Gochujang Dressing:
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine crab sticks, cucumber, carrots, and scallions.
2. Whisk together gochujang dressing ingredients in a small bowl.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Kani Salad Stuffed Tomatoes
A refreshing twist on traditional stuffed tomatoes, this recipe combines the sweetness of fresh tomatoes with the savory flavor of Kani salad, perfect for a light and satisfying meal or snack.
Ingredients:
– 4 large tomatoes
– 1/2 cup Kani salad (canned or homemade)
– 1/4 cup chopped cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, mix together Kani salad, cilantro, lime juice, salt, and pepper.
4. Stuff each tomato with the Kani salad mixture, dividing it evenly among the four tomatoes.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Place the stuffed tomatoes on a baking sheet and bake for 15-20 minutes, or until the tomatoes are tender.
Cooking Time: 15-20 minutes
Kani and Mango Summer Rolls with Sweet Chili Sauce
Experience the flavors of summer with these refreshing Kani and mango summer rolls, served with a sweet and tangy chili sauce.
Ingredients:
– 1 package spring roll wrappers (usually found in the frozen food section)
– 1/2 cup cooked Kani (shrimp or imitation crab stick), flaked
– 1 ripe mango, diced
– 1/4 cup chopped cilantro
– 2 tablespoons sweet chili sauce (homemade or store-bought)
– Vegetable oil for frying
Instructions:
1. Fill a large bowl with warm water. Dip a spring roll wrapper into the water for about 30 seconds to soften it.
2. Place the wrapper on a flat surface and arrange 1/4 cup of Kani, 1/4 cup of mango, and 1 tablespoon of cilantro in the center of the wrapper.
3. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
4. Repeat with remaining wrappers and filling.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the rolls until golden brown, about 2-3 minutes per side.
6. Serve warm with sweet chili sauce for dipping.
Cooking Time: About 10-12 minutes to prepare and fry the rolls.
Kani Salad with Crispy Wonton Strips
This refreshing Kani salad is elevated by the crunch and flavor of crispy wonton strips, making it a perfect combination for any seafood lover.
Ingredients:
– 1/2 cup cooked and chilled King prawns
– 1/4 cup chopped cucumber
– 1/4 cup diced red bell pepper
– 1/4 cup chopped scallions (green onions)
– 1/4 cup crispy wonton strips (see notes)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine prawns, cucumber, bell pepper, and scallions.
2. In a small bowl, whisk together soy sauce, sesame oil, and lime juice.
3. Pour the dressing over the salad and toss to coat.
4. Top with crispy wonton strips and serve immediately.
Cooking Time: 5 minutes (not including preparation time)
Notes: To make crispy wonton strips, simply deep-fry wonton wrappers until golden brown and season with salt. You can also bake them in a preheated oven at 375°F (190°C) for 10-12 minutes or until crispy.
Kani and Edamame Salad with Ponzu Dressing
A refreshing Japanese-inspired salad featuring succulent kani (crab stick) and edamame, tossed in a tangy ponzu dressing.
Ingredients:
– 8 oz kani (crab stick), sliced
– 1 cup edamame, cooked and shelled
– 1/4 cup ponzu dressing
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 tsp sugar
– Salt to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, combine sliced kani and edamame.
2. In a small bowl, whisk together ponzu dressing ingredients until well combined.
3. Pour the ponzu dressing over the kani and edamame mixture; toss to coat.
4. Season with salt to taste.
5. Garnish with chopped scallions if desired.
Cooking Time: 10 minutes
Kani Salad with Spicy Sriracha Mayo
A refreshing twist on traditional Japanese salads, this Kani salad combines the sweetness of crab with the spiciness of sriracha mayo. Perfect as a snack or light meal.
Ingredients:
– 1/2 cup cooked king crab meat (or imitation crab)
– 1/4 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrot
– 1/4 cup chopped green onion
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine crab meat, mayonnaise, sriracha sauce, soy sauce, and rice vinegar. Mix until well combined.
2. Stir in chopped cucumber, carrot, and green onion.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time) + chilling time
Kani and Seaweed Salad with Sesame Oil
This refreshing Japanese-inspired salad combines succulent kani (crab stick), crunchy seaweed, and a zesty sesame oil dressing. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 package kani (crab stick)
– 1 cup wakame seaweed sheets
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– Salt to taste
Instructions:
1. Cut the kani into bite-sized pieces and set aside.
2. Rinse the wakame seaweed sheets in cold water, then drain well.
3. In a large bowl, combine the kani, wakame seaweed, sesame oil, soy sauce, rice vinegar, sugar, and salt. Mix until everything is well coated.
4. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Kani Salad with Pickled Ginger and Radish
A refreshing Japanese-inspired salad that combines the crunch of pickled radish, the sweetness of carrots, and the tanginess of pickled ginger.
Ingredients:
– 1 cup cooked Kani (jumbo lump crab meat)
– 1/2 cup pickled ginger, thinly sliced
– 1/2 cup pickled radish, thinly sliced
– 1/4 cup grated carrot
– 1/4 cup chopped green onion
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine Kani, pickled ginger, pickled radish, carrot, and green onion.
2. In a small bowl, whisk together soy sauce and sesame oil.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Kani and Pineapple Salad with Coconut Dressing
This refreshing salad combines succulent kani (imitation crab) with juicy pineapple, crunchy cucumber, and a zesty coconut dressing. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup kani
– 1 cup pineapple chunks
– 1/2 cup cucumber slices
– 1/4 cup chopped fresh cilantro
– 2 tablespoons coconut cream
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kani, pineapple, and cucumber.
2. In a small bowl, whisk together coconut cream, lime juice, and honey until smooth.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10-15 minutes
Kani Salad with Quinoa and Lemon Vinaigrette
This refreshing salad combines the flavors of Japan-inspired kani (crab) stick with nutty quinoa, crunchy veggies, and a zesty lemon vinaigrette. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped kani stick (imitation crab)
– 1 cup mixed greens
– 1/2 cup diced cucumber
– 1/4 cup sliced red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, combine cooked quinoa, kani stick, mixed greens, cucumber, bell pepper, and feta cheese (if using).
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Kani and Asparagus Salad with Yuzu Dressing
A refreshing twist on traditional salads, this Kani and asparagus salad combines the sweetness of asparagus with the savory flavor of kani (Japanese crab stick), all tied together with a zesty yuzu dressing.
Ingredients:
– 1/2 cup kani, sliced
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 tablespoons yuzu juice (or substitute with lemon or lime)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange asparagus in a single layer.
3. Drizzle olive oil over the asparagus and season with salt and pepper.
4. Roast for 12-15 minutes or until tender.
5. In a blender, combine yuzu juice, soy sauce, rice vinegar, and a pinch of salt and pepper.
6. Blend until smooth and adjust seasoning to taste.
7. Combine roasted asparagus, kani, and yuzu dressing in a bowl.
8. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to dive into a world of deliciousness with these 18 mouth-watering Kani salad recipes! From Spicy Mango Kani Salad with Avocado to Kani and Pineapple Salad with Coconut Dressing, there’s something for every seafood lover. Discover unique flavor combinations like Thai-Inspired Kani Salad with Peanut Dressing or Korean-Style Kani Salad with Gochujang Dressing. Whether you’re looking for a refreshing summer salad or a hearty meal, these recipes are sure to satisfy your cravings.