Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kani (crab) salad. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kani (Crab) Salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Kani (Crab) Salad is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few components. You can cook kani (crab) salad using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kani (Crab) Salad:

1. Take 1/4 cup mayonnaise
2. Take 2 tbsp rice vinegar
3. Take 1/2 tsp sugar
4. Get 1 tsp sriracha
5. Make ready 1/2 tsp paprika
6. Take 1/2 tsp grated ginger
7. Make ready pinch salt
8. Prepare 1/2 lb imitation crab sticks
9. Prepare 1 mango
10. Make ready 1 cucumber
11. Take 3/4 cup panko bread crumbs

In a bowl, mix together the ingredients for the homemade spicy mayo. Kani Salad is a Japanese crab salad made from spicy mayo, cucumbers and Asian caviar (capelin roe). Spicy mayo is all you need to season a Kani salad and the cucumbers and caviar take it up a notch! Find it at Sushi Restaurants and are you in for a tasty salad!

Instructions to make Kani (Crab) Salad:

1. Whisk the first 7 ingredients for the dressing and set aside.
2. Shred the crab sticks by hand pulling apart each strand.
3. Juilenne the mango and the cucumber avoiding the pit and seeds.
4. Place all ingredients in a bowl and toss with the dressing.
5. When ready to serve top with panko.

Spicy mayo is all you need to season a Kani salad and the cucumbers and caviar take it up a notch! Find it at Sushi Restaurants and are you in for a tasty salad! Spicy kani salad is a refreshing, creamy dish made from crab sticks and cucumber. Add deep fried tempura bits for crunch and tobiko for a pop of texture! Kani Salad (Imitation Crab Salad) Recipe by Nicola Kwan.

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