Crab Stick (Kani) Salad Recipe

This Japanese crab stick salad recipe is a cinch to make.

You can recreate you favorite crab stick salad or kani salad at home with this easy recipe. If salads are a little too light for your taste, try wrapping this up in a whole-wheat tortilla to make it a full meal. 

Crab Stick (Kani) Salad Recipe

Chino L. Cruz
This Japanese crab stick salad recipe is a cinch to make.
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 10 minutes
Course Salad
Cuisine Japanese
Servings 4


Crab Stick (Kani) Salad Ingredients

  • 1/3 Cup Japanese mayonnaise
  • 1 tablespoon chili soybean paste or tobanjang
  • 1/3 Cup rice wine vinegar
  • 1/4 teaspoon sesame oil toasted
  • 1 bag Salad greens mixed
  • 1 Cup crab stick (kani) shredded
  • 1 large Cucumber seeded and cut into strips
  • Japanese rice crackers crushed
  • 4 12-inch Flour tortillas warmed


  • Make the dressing: Whisk together Japanese mayonnaise, chili soybean paste (tobanjang), rice wine vinegar, and toasted sesame oil until well combined.
  • Toss together salad greens, shredded crabstick (kani), and cucumber. Toss salad with dressing. Top with crushed Japanese rice crackers, if desired. If using in a wrap, divide salad into 4 portions and wrap in flour tortillas.
Tried this recipe?Let us know how it was!

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