This kani salad recipe is creamy, slightly spicy, and comes together in less than five minutes! It's so easy to prep and tastes like something you'd find at a Japanese restaurant.
In a bowl, add the crab meat, julienned cucumber and carrot.
In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, and sriracha, if using it.
Combine the dressing over the salad and mix until well combined.
Transfer to a serving dish and sprinkle with the panko breadcrumbs.
Notes
TO STORE: Leftovers can be stored in the refrigerator for up to three days. Try to keep the dressing separate from the salad, so that it remains crunchy and fresh.