Description
A vibrant and flavorful Spicy Crab Salad featuring shredded crab sticks, fresh veggies, and a creamy, zesty dressing.
Ingredients
Scale
- 16 oz shredded crab sticks (kani)
- 1 medium English cucumber, cut into thin julienne
- 1 medium carrot, peeled and cut into thin julienne
- ½ cup Kewpie (Asian mayo) or regular mayo with 2 teaspoons rice vinegar
- 1½ – 2 tablespoons Sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame seed oil
- 1½ tablespoons lime or lemon juice
- Salt and pepper to taste
Instructions
- Cut the cucumber and carrot into thin julienne.
- Shred the kani.
- Make the dressing by mixing together the mayo, soy sauce, Sriracha, lime juice, sesame seed oil, and season with salt and pepper.
- Add the veggies and kani into the bowl with the dressing.
- Gently mix until well combined.
Notes
Always taste as you go to ensure the dressing meets your flavor expectations. Adjust seasonings to perfectly match your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: crab salad, Asian salad, fresh salad, spicy salad, seafood salad
