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–+ servings
This is a picture of a real crab kani salad served in a lettuce cup.

Real Crab Kani Salad Recipe

This kani salad recipe with real crab is creamy, crunchy, and fresh with a simple dressing that makes an easy lunch, light dinner, or cold side.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 228kcal
Author: Ruth Truett

Equipment

  • chef's knife
  • mixing bowl
  • cutting board
  • spatula

Ingredients

  • 2 (8 oz containers) lump crab
  • 2-3 Persian cucumbers, julienned or cut into thin strips
  • 1 carrot, julienned or cut into thin strips
  • 2 green onions, thinly sliced
  • ½ cup mayonnaise
  • 2 tablespoon sriracha
  • 2 teaspoon rice vinegar
  • 1-2 tsp soy sauce
  • 2 tablespoon sesame seeds
  • shirataki noodles or rice noodles optional for tossing with the salad

Instructions

  • Gently mix everything together. Enjoy! 

Notes

And, of course, if you want to use crab stick instead, it will be absolutely delicious!

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 4g | Protein: 2g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 450mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2666IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 1mg
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