Make the Japanese-American sushi restaurant favorite at home with this delicious kani salad recipe.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 2 people
Calories 249 kcal
(1 Japanese or 2 Lebanese)
(a.k.a. harusame or bean thread noodle)
(or imitation crab)
(such as Kewpie)
Bring a pot of water to a boil.
Cut the ends off of the cucumber and slice it in half lengthwise. Slice the cucumber into thin slices at an angle to create long crescents. Put them in a strainer and toss with the salt. Let the cucumbers sit while you prepare the other ingredients.
Boil the glass noodles according to the package directions (mine took 3 minutes), then drain the noodles and rinse them with cold water to chill.
Drain and rinse the noodles under cold water to chill them and then dump them out onto a cutting board. Cut the pile of noodles in half, and then in half again in the other direction. Add the noodles to a bowl.
Pull the crab apart into thin strips and add them to the bowl with the noodles.
Give the cucumbers a massage like you're kneading dough until they become translucent without any opaque bits remaining.
Squeeze as much liquid as you can out of the cucumbers. You'll need to use a massaging motion with your hands while you squeeze to get the most water out. The more you squeeze the cucumbers, the crunchier their texture will be. Add the cucumbers in with the crab.
Add the mayonnaise, and zest half a lime into the salad using a microplane. Stir the kani salad to combine.
Amount Per Serving
Calories from Fat 144
% Daily Value*
Saturated Fat 2g13%
Vitamin A 35IU1%
Vitamin C 11.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.