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Combine crab and cucumber in a large bowl, then make the kani salad dressing. You sometimes also see the cucumber plated beneath the kani salad (pictured below). This is one of those ‘personal preference’ decisions, but you can’t go wrong either way. Combine Kewpie mayonnaise, mirin, and sriracha in a small bowl, then whisk to combine.
Kani salad is low in carbohydrates with no starchy carbs used, except for the panko bread crumbs that are added for garnish Is Kani Salad real crab meat? Imitation crab is made from surimi which is fish flesh that has been deboned, washed to remove fat and unwanted bits, then minced into a paste.
Add the dressing to the crab and vegetables, and give it a good toss. Serve in a shallow bowl or serving plate, top with panko and sesame seeds if using, and drizzle with extra dressing. Store kani salad in the fridge in an airtight container for up to 3 days.
And as always, her version ended up being 10 times better than the restaurant’s. This kani salad (kani means crab in Japanese) is a great example of how brilliant she was (and still is) in the kitchen, and why everyone always wanted to come over to our place for dinner!