How do I eat this crab salad?

Typically kani salad is eaten chilled so I like to place mine in the refrigerator for at least 30 minutes before serving.

Can I use fresh crab?

Absolutely. Surimi salad can easily be made with fresh crab if you can get access to it. The flavors are even better IMO!

This depends on the amount of sriracha you use. I find it has a small kick but feel free to adjust based on spice preferences.

Is this salad gluten-free?

Yes it is! So long as you use rice noodles this salad is gluten-free.

Spicy Kani Salad [Restaurant-Quality!]

Name: Kani Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 oz rice noodles; 4 oz of imitation crab meat (or real crab), shredded; 1/2 large English cucumber, chopped into 3-inch matchsticks; 1 large carrot, chopped into 3-inch matchsticks; 3 green onions, sliced; 1/4 cup mayonnaise; 1 tbsp rice wine vinegar; 1 tsp honey; 1 tsp Sriracha; 1-2 tsp sesame seeds; Salt + pepper, to taste

Kani Salad

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Enjoy the freshness of kani salad in this healthy, tart and spicy Japanese seafood dish. All you need is 10 minutes and a few simple ingredients for to make this delicious surimi salad recipe.

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: Cook
Cuisine: Japanese
Diet: Gluten Free

Ingredients

Scale

4 oz rice noodles
4 oz of imitation crab meat (or real crab), shredded
1/2 large English cucumber, chopped into 3-inch matchsticks
1 large carrot, chopped into 3-inch matchsticks
3 green onions, sliced
1/4 cup mayonnaise
1 tbsp rice wine vinegar
1 tsp honey
1 tsp Sriracha
1-2 tsp sesame seeds
Salt + pepper, to taste

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Instructions

Cook rice noodles according to package instructions (this will usually only take a couple of minutes). Strain and set aside.
In a large bowl combine crab meat, cucumber, carrot and green onions. Add in rice noodles.
In a small bowl combine mayonnaise, rice wine vinegar, honey and sriracha to make dressing.
Lightly toss salad in dressing.
Sprinkle with sesame seeds and any salt and pepper to taste.
Let sit in the fridge for 30 minutes before serving.
Will keep in fridge for up to 3 days.

Find it online: https://www.thehealthymaven.com/kani-salad/