When I lived in New Jersey I could go 5 miles in any direction and find a sushi place… and GOOD sushi too. I would always order “Kani salad” which (in the restaurants I’ve gone to) always had cucumber and crab dressed with some type of spicy mayo. Now that I live in North East Pennsylvania (NEPA) GOOD sushi is hard to find… I’m land locked here! And to be honest, the one restaurant that is decent is too far away.
I’ve been CRAVING a good Kani salad and it was snowing (like it does almost every day here in the mountains during winter). I didn’t want to drive 40 minutes for something I could easily make at home considering I had imitation crab (I know! Stick with me, it’s delicious I promise!), cucumber and mayo. But, I wasn’t quite sure how they made that awesome mayo sauce they dress the Kani with. So, I opened my spice cabinet and took out all my Asian spices and THERE IT WAS, the dried Sriracha seasoning that I bought a while back knowing ONE DAY, one day I would need it. Along with a couple added ingredients I found my new favorite Kani salad and I don’t have to go any where to get it… all is good in the world.
Spicy Cucumber Crab Salad
- 2 Large cucumber, julienned (cut into matchsticks)
- 1 lb. imitation crab, cut into bite sized pieces
- 1 Avocado, diced
- 3/4 Cup Mayo
- 1/2 Cup Panko Breadcrumbs
- 1 Tbsp. Sriracha Seasoning
- 1 Tbsp. Sriracha Sauce
- 1 Tbsp. Sesame Seeds
- 1 Tbsp. Canola or Coconut Oil
- In a small frying pan heat the oil and add the Panko (Don’t walk away, they brown fairly fast). Once they are golden brown remove from heat and place in a bowl (to avoid burning)
- In a bowl whisk together the Sriracha Seasoning, Sriracha Sauce and Mayo and set aside
- In a large bowl mix together the cucumber, crab, avocado and add the Mayo mixture.
- Top with Sesame Seeds and toasted Panko.
- I recommend chilling in fridge for an hour or two prior to eating.
I hope you enjoy!