Japanese Kani Salad (Crab Stick Salad)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Japanese Kani Salad (Crab Stick Salad)

 

Light, creamy, slightly tangy – a sushi restaurant favorite!

Ingredients:

1 cup imitation crab sticks (kanikama), shredded

1/2 cucumber, julienned

1/4 cup julienned carrots (optional)

2 tbsp Japanese mayonnaise (Kewpie preferred)

1 tsp rice vinegar

1 tsp sugar

1/2 tsp soy sauce (optional)

1/2 tsp sesame oil

Toasted sesame seeds (for garnish)

Scallions or tobiko (optional, for garnish)

 

Instructions:

 

1. Mix mayo, rice vinegar, sugar, sesame oil, and soy sauce in a bowl.

2. Add crab sticks, cucumber, and carrots. Toss gently to coat.

3. Chill and garnish with sesame seeds or tobiko.

Creamy Crab Salad

Great as a dip, on crackers, or in lettuce wraps.

Ingredients:

1 cup real or imitation crab meat, chopped or shredded

1/4 cup cream cheese, softened

2 tbsp sour cream or Greek yogurt

2 tbsp mayonnaise

1 tsp lemon juice

1/4 tsp Old Bay seasoning (optional)

2 tbsp chopped green onions

Salt and pepper to taste

Instructions:

1. In a bowl, combine cream cheese, sour cream, mayo, lemon juice, and seasoning until smooth.

2. Fold in crab meat and green onions.

3. Serve chilled with crackers or in sandwiches.

Crab Pasta Salad

Cold, creamy, and perfect for potlucks or meal prep.

Ingredients:

2 cups cooked pasta (elbow, rotini, or shells)

1 cup imitation or real crab meat, chopped

1/2 cup diced celery

1/4 cup diced red onion

1/2 cup mayonnaise

2 tbsp sour cream

1 tsp Dijon mustard

1 tsp lemon juice

Salt & black pepper to taste

Optional: chopped dill, paprika for garnish

Instructions:

1. In a large bowl, whisk mayo, sour cream, mustard, lemon juice, salt, and pepper.

2. Add pasta, crab, celery, and onion. Toss until well mixed.

3. Chill for at least 1 hour before serving.