My Crab Mix for Sushi is one of the most popular recipes on this site, and it's time to add a Spicy Crab Recipe to our collection! Just a handful of ingredients and a few tips and tricks make this a simple, no-fail sushi restaurant recipe you can make at home any day of the week.
Three years into my Weekday Pescatarian journey, this easy crab salad mix is still one of the most flavorful, low effort ways to get seafood on the table.
If you want to try your hand at more sushi restaurant classics at home, check out my Spicy Salmon Stack, Crispy Rice Spicy Tuna and King Crab Temaki Rolls.
Ingredients for Recipe:
Before we get to the step by step instructions, a few notes about the ingredients.
- Crab sticks: if you have a local Asian market, grab their crab sticks (kani). You'll probably find them in the freezer section. American style crab sticks are more difficult to shred, but they're still delicious here!
- Kewpie: this Japanese mayo adds more richness and a touch of sweetness to the dish. If using regular mayo, check recipe card for tips.
Full ingredient list and measurements included in printable recipe card below.
How to make Kani Salad
Step 1: Shred Crab Sticks
Use your fingers or a pair of forks to shred crab sticks.
Step 2: Make Dressing
Combine mayo, sriracha and mirin in a bowl. Whisk well. Pour over shredded crab and toss. Taste and adjust for spice level and sweetness.
Step 3: Garnish and Serve
Arrange thinly sliced cucumbers on plate. Pile spicy crab salad on top. Garnish with mixed sesame seeds and diced chives, or crunchy fried shallots.
What kind of crab should I use for spicy crab salad?
Use imitation crab (also known as "kanikama" in your local Asian market) for the classic version. It’s affordable, easy to find, and has the right texture for the salad.
Can I make spicy crab salad ahead of time?
Yes, you can prepare this spicy crab recipe ahead of time. Refrigerate it for up to 24 hours before serving. Keep the sauce separate from the shredded crab sticks if you want to keep the salad fresh for even longer.
What other ingredients can I add to spicy crab salad?
Common additions include thinly sliced cucumber, avocado, or shredded carrots for crunch. You can also add a sprinkle of sesame seeds, crunchy shallots, diced chives or scallions, or a drizzle of eel sauce for extra flavor.
Print
Spicy Crab Salad Recipe
- Total Time: 15 minutes
- Yield: 4
Ingredients
- 12 ounces surimi sticks
- ¼ cup Kewpie mayonnaise (see notes if using regular mayo)
- 1-2 tablespoons sriracha
- 1 tablespoon mirin
- 1 English cucumber, sliced thin
- Optional garnishes: diced chives, sesame seeds, fried shallots
Instructions
- Shred surimi into long pieces.
- Mix Kewpie mayo, sriracha and mirin until well combined. Drizzle over shredded surimi and toss to coat. Taste and adjust flavor with a pinch of salt, sugar or more sriracha to season to your liking.
- Serve over thinly sliced cucumbers, garnished with diced chives and sesame seeds or crispy fried shallots.
Notes
- Make a substitute for Kewpie mayo by combining 1 cup of regular mayonnaise with two tablespoons of rice vinegar and one tablespoon of sugar. Mix well and use for this recipe, or any other asking for Japanese mayo.
- Substitute rice vinegar + ½ teaspoon of white sugar for mirin, if needed.
- Keep leftover spicy crab salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: ¼
- Calories: 194
- Sugar: 2.6 g
- Sodium: 303.8 mg
- Fat: 11.1 g
- Carbohydrates: 9.3 g
- Protein: 13.3 g
- Cholesterol: 31.3 mg
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