Kani Salad with imitation crab, celery, and a creamy mayo dressing is a refreshing seafood salad that’s sure to be a 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 to 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.
If you’re looking for something satisfying but effortless, this no-cook recipe hits all the right flavor notes. It’s fresh, crunchy, and ready in minutes. Perfect for a light lunch or a healthy side dish!
Ingredient notes
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 in taste to real crab yet cheaper and lower in fat and cholesterol, Kani has become a popular alternative to lump crab meat in many dishes, such as sushi (California roll, anyone?), crab and corn soups, and Mexican crab cocktail.
The dressing is a simple mix of mayonnaise, Old Bay seasoning for a savory-spicy kick, sugar to balance the flavors with a touch of sweetness, and salt and pepper to taste.
A generous drizzle of freshly-squeezed lime juice adds a bright, fresh taste and counteracts fishy odors. Chopped celery brings a refreshing crunch and a subtle peppery flavor.
How to make kani salad
Flake the imitation crab and drizzle with lime juice. Add the celery, mayonnaise, and seasonings, and gently toss to combine. Refrigerate for about 1 hour to chill and allow the flavors to meld.
Quick tip
Hand-shred the kani along its natural grain rather than chopping it with a knife for better texture and an authentic crab look.
Serving suggestions
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.
You can also serve it over sushi rice or quinoa with diced cucumbers, shredded carrots, and steamed edamame for a hearty lunch bowl. 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!
Storage instructions
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Due to the mayonnaise content, this imitation crab salad does not freeze well, as the dressing may separate during freezing and thawing.
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Ingredients
- 1 pound imitation crab meat flaked
- 2 tablespoons freshly-squeezed lime juice freshly squeezed
- 2 stalks celery chopped
- 2/3 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon Old Bay seasoning
- salt and pepper to taste
Instructions
- 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.
Notes
Nutrition Information
“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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