Updated: Jul 11, 2020
Refreshing crab salad with a spicy mayo sauce.
"Kani" is the Japanese word for "crab" and, despite the fact that this is not an authentic Japanese recipe (but more a recipe that has its roots in US Japanese restaurants), nor is it made with crab meat (but fish such a Pollock with flavorings), this meal/ appetizer is so delicious and fresh.
The dish itself is made with only a few ingredients and is based on a recipe from "Chic Made Simple". It was tried and tested and then passed onto me by a dear friend of mine during a recipe exchange and I have been wanting to try it ever since.
The version that I am making uses cucumbers, carrots and imitation crab meat, however you can chose to add ripe mango, avocado or red cabbage, for more flavor and more color. Both versions are great. A spicy sriracha mayo dressing adds just the right amount of kick at the end.
Lastly, you can choose to shred the vegetables or you cut them in fine slices of the same length - in which case your entire dish will look like ribbons.
This recipe is part of the 2020 - Week 28 - Asian Style Menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: