Kani Salad with imitation crab and celery in a creamy mayo dressing is a refreshing seafood salad that’s sure to be family favorite. It’s ready in minutes and can be enjoyed as is, tossed with salad greens or used as sandwich fillings.
I was initially going to call this crab salad but I didn’t want purists looking for the real deal come pounding at my door. Instead of lump crab meat, this delicious seafood salad is actually made with Kani kama, or more commonly known as imitation crab.
Imitation crab meat is made with surimi, a gelatinous paste composed of white-fleshed fish (most often pollock), seafood extracts and a starch binder. Quite similar taste to real crab yet cheaper in cost and lower in fat and cholesterol, Kani has become a popular alternative for lump crab meat in many dishes such as sushi (California roll, anyone?), soups and salads.
If you’ve never tried Kani Kama before, this Kani salad is a delicious introduction to this mock crab meat. I like to enjoy this seafood concoction over a crisp bed of lettuce with a dash or two of hot sauce but it’s just as wonderful sandwiched between buttery croissants or slathered over crunchy tostadas.
And it’s amazing as a dip, too! Bring a bowlful to a potluck with a large bag of Ritz crackers or pita chips and you’ve got yourself a party hit!
- 1 pound imitation crab meat, flaked
- 2 tablespoons freshly-squeezed lime juice
- 2 stalks celery, chopped
- 2/3 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon Old Bay seasoning
- salt and pepper to taste
- In a bowl, combine imitation crab meat and lime juice. Stir gently and allow to stand for 2 to 3 minutes.
- Add celery, mayonnaise, sugar, Old Bay seasoning, and salt and pepper to taste. Toss gently until well distributed. Chill for about 1 hour before serving.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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