Spicy Sriracha Crab and Cucumber Salad (Kani Salad) Recipe (2024)

FAQs

What is spicy kani salad made of? ›

Spicy kani salad is one of those rare recipes that is packed with flavor, but surprisingly so. It has only a few ingredients – imitation crab, a dressing (made from mayonnaise, sriracha, and a bit of mirin or rice vinegar), and cucumber.

Kani is made from a white fish like pollock, processed and mixed with starch to mimic crab legs. It can also refer to lobster or shrimp. The shape, texture, and even flavor all mirror real crab meat. Keep in mind that Kani sushi combines both Kani and Sushi.

Imitation crab meat, also known as surimi, is typically precooked during the manufacturing process. As a result, it can be consumed without further cooking, although it is often reheated or served cold in various dishes. Some common dishes that use imitation crab meat include crab cakes, salads, dips, and sushi rolls.

It's a highly processed food containing minced fillet, egg whites, salt, sugar, and other additives to make it look like real crab meat. It's more affordable, but less nutritious, than fresh crab meat. The decision is yours to make as to which you'll buy for dinner.

Can you eat imitation crab raw? Yes. It is pre-cooked, so you are able to eat it straight from the package. Many people use it as part of a larger recipe though, adding it to cream of crab soup, crab Rangoon or crab salad.

Crab is packed with protein, which is important for building and maintaining muscle. Crab also contains high levels of omega-3 fatty acids, vitamin B12, and selenium. These nutrients play vital roles in improving general health while helping prevent a variety of chronic conditions.

The ADA's list of the best proteins for a diabetes-friendly diet includes: Fish high in omega-3 fatty acids, such as salmon, sardines, albacore tuna, mackerel, and rainbow trout. Shellfish, including clams, crab, imitation shellfish, lobster, oysters, scallops, and shrimp. Skinless chicken.

Contrary to popular belief, imitation crab is actually made with real fish meat — generally not crab meat though.

You can find imitation crab either in the refrigerated or frozen section of stores. They sell several types, including flake-style, chunks, sticks, and shreds. Since imitation crab is precooked, you can use it straight from the package for cold dishes, such as dips and salad, or add it to dishes you heat.

Is crab high in mercury? ›

Shellfish like scallops (. 003), crab (. 065), and shrimp (. 009) are all relatively low in mercury.

The most obvious sign that imitation crab has gone bad is a fishy smell, so toss it out if the odor is strong. Whenever leftovers look slimy or taste sour you can bet the imitation crab is past its prime and needs to go in the garbage, even if you haven't reached the sell-by date that's on the package.

You only need 3 ingredients, being cucumber, imitation crab, and mango plus the dressing. It can all be made within 15 minutes in prep time, which makes this a great last minute meal too! To describe the taste, it reminds me of a California sushi roll with similar flavours and ingredients, minus the rice.

Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. Helps provide protection from heart disease and aids brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour. And it's not just any old Omega-3 – it's the long chain variety.

In Japan, imitation crab meat is referred to as kanikama. In the U.S., it is often referred to simply as kani. Imitation crab is a key ingredient in California sushi rolls, along with avocado and cucumber, and is used as a crab substitute in Japanese cuisine.

Spicy Kani Roll is a popular Japanese sushi roll that is creamy, yet spicy. It features shredded kani crab sticks tossed in a spicy Kewpie mayo sauce, then rolled in seasoned sushi rice, nori, and your choice of sesame seeds or tobiko.

The word Kani translates to “crab” in Japanese, and is used to make many variations of sushi rolls. Its usually made with surimi which is an imitation crab meat from processed white fish, typically aslaska pollock. It's flavored, colored and shaped to resemble more expensive seafood such as crab, lobster and shrimp.

In Thai cooking, the nation's spicy salad is called som tam, or sometimes som tum. It is derived from Laos to the north of Thailand from a dish called tam mak hoong or the Cambodian version is known as bok l'hong.