Kani Salad Imitation Crab Salad Food

IMITATION CRAB SALAD

Imitation Crab Salad image

Make and share this Imitation Crab Salad recipe from Food.com.

Provided by Sassy Cat

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package imitation crabmeat
2 green onions, also called spring onions, sliced
1/4 cup celery, chopped, use the middle, tender ribs with tops
1/2 tablespoon lemon juice, fresh (I used lime)
1/4 cup light mayonnaise
1/4 teaspoon dill weed
1 teaspoon horseradish, prepared
2 -3 cups salad greens
1 teaspoon parsley
1 lemon, cut into wedges

Steps:

Cut crab into bite-sized pieces.
Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
Place the salad greens on 2 plates for large portions and 3 plates for small portions.
Divide crab mixture among the plates; sprinkle with the parsley.
Place lemon wedges on plate.
Serve.

Nutrition Facts : Calories 236.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 33.1, Sodium 1232.8, Carbohydrate 26.4, Fiber 3, Sugar 10.5, Protein 10.5

KANI SALAD (IMITATION CRAB SALAD)

Kani Salad (Imitation Crab Salad) image

I love this salad because it's not really a salad and it has one of my favorite foods, Kani! Kani is a Japanese sushi item, also called imitation crab and crab stick. This dish is great at parties.

Provided by Nicola Kwan

Categories Lunch/Snacks

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

10 imitation crab sticks
2 tablespoons mayonnaise
1 cucumber
2 tablespoons of flying fish roe

Steps:

Shred up the kani so it is in very thin strips.
Cut the cucumber so it is in kani size strips.
Mix with the mayonnaise.
If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it.
Refrigerate for 2 hours.
Add the flying fish roe and mix.

KANI SALAD (JAPANESE CRAB SALAD)

Kani Salad (Japanese Crab Salad) image

A quick and easy 10 minute Japanese kani salad recipe made with shredded crab sticks, cucumbers, and a creamy sesame mayonnaise dressing.

Provided by Joyce Lee

Categories Appetizer Salad

Time 10m

Number Of Ingredients 9

Ingredients

14 oz imitation crab sticks ((approx. 2 cups or 12 sticks. shredded into thin strips))
1/2 cucumber ((approx 1 cup.))
1 stalk green onion
3 tablespoons Japanese fish roe/eggs ((Optional))
7 tablespoons Japanese Kewpie Mayonnaise ((or regular mayonnaise))
1½ teaspoons soy sauce
2 teaspoons honey ((or maple syrup, or sugar))
2½ tablespoons toasted sesame seeds
2 tablespoons Sriracha chili sauce ((Optional - To make it a spicy kani salad, highly recommended))

Steps:

If your crab sticks are frozen, defrost them in the fridge for a few hours until they are pliable before using them.
Toast the sesame seeds it in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
Finely slice the green onions and place them into the bowl with the crab.
(Optional) If you are using Japanese fish roe/eggs, add them into the bowl with the crab meat.
Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put it in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
In a small bowl, mix all the kani salad dressing ingredients together (including the toasted sesame seeds) and pour it into the bowl with the crab meat.
Mix everything together and garnish with toasted sesame seeds and green onions and serve!

Nutrition Facts : Calories 273 kcal, Carbohydrate 6 g, Protein 7 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 569 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 21 g, ServingSize 1 serving

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