Home » Salads » Spicy Sriracha Crab and Cucumber Salad
Published: June 13, 2014Updated: April 19, 2022Author: Jenn Laughlin
Jump to Recipe Pin the Recipe
This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful!This Japanese-inspired kani salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy dish!
I swore I would take a break from veggie noodles and get back to work on some of the other recipes I have up on the testing block, but then I found a secret cucumber in my crisper.
It’s like reaching in to Narnia every time I open that plastic bin, I never know what on earth is creeping around.
Last time it was a brick of sharp cheddar (darling if you’re going to try to hide the cheese from me, don’t put it in with the veggies!) and this time it was a perfectly ripe cucumber.
So I had to noodle-ize it. I. Had. To.
This salad is my absolute favorite appetizer to order from Japanese restaurants and sushi bars. It’s typically dubbed the Kani Salad and loaded with imitation crab meat, but I was lucky enough to have the real deal on hand from my crab dip faceplant. It’s divine and quite the textural smorgasbord! [crunchy. crisp. tender. awesome.]
Skip the go-to tuna salad for lunch today and make this instead!
Spicy Sriracha Crab and Cucumber Salad
A Japanese restaurant Kani Salad copycat with a tasty twist!Cucumber noodles make the perfect base for this fun and fiery sriracha crab salad and the delectable crunch of panko-crusted avocado makes the perfect topper. Grab your chopsticks and meet me in the kitchen!
Spicy Sriracha Crab and Cucumber Salad
This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy recipe!
5 from 10 votes
Print RecipePin Recipe Rate Recipe
Course: Salad
Cuisine: Japanese
Keyword: Spicy Sriracha Crab and Cucumber Salad
Prep Time: 18 minutes minutes
Total Time: 18 minutes minutes
Servings: 1 servings
Author: Jenn Laughlin - Peas and Crayons
Ingredients
- 1 large cucumber
- rice vinegar to taste
- 4 oz qualityjumbo lump crab meat (the pre-cooked kind)
- 1 TBSP homemade or store-bought mayo
- 2 tsp Sriracha plus extra to taste
- 1/2-1 avocado sliced
- a pinch of salt
TASTY TOPPINGS:
- 1-2 tsp toasted sesame and/or chia seeds
- 1 TBSP panko breadcrumbs (optional - skip for paleo/GF)
Instructions
First peel the skin from your cucumber.
Next, use a spiralizer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
Next, use a fork or your fingers to shred the crab.
Combine with mayo and sriracha and set atop the noodles.
Top with sliced avocado. I added extra after the photo was snapped; helloooo healthy fats.Sprinkle avocado with a teeny pinch of salt to season.
Garnish with sesame/chia seeds and optional panko and dig in!
Notes
If paleo or gluten-free simply skip the optional panko topping.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 446kcal, Carbohydrates: 24g, Protein: 27g, Fat: 28g, Saturated Fat: 4g, Cholesterol: 53mg, Sodium: 1376mg, Potassium: 1127mg, Fiber: 11g, Sugar: 6g, Vitamin A: 363IU, Vitamin C: 35mg, Calcium: 150mg, Iron: 3mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets andswaps
- GLUTEN-FREE? simply skip the panko and you’re good to go!
- This dish also be positively divine usingtuna salador topped with sliced seared sesame tuna steaks. Restaurants typically serve this dish up with imitation crab, so feel free to follow suit if you’re a fan!
- SPIRAL SHENANIGANS: This recipe utilizes one of my all-time favorite tools: a spiralizer! You can also use a sharp veggie peeler to make thin veggie noodles, or simply chop the cucumber. I love the combination of the cool cumber noodles with the crab salad!
The ingredient’s above yieldtwo appetizer-sized bowls to share or one large bowl, perfect for a light lunch!
If you get a chance to try this crazy deliciousSpicy Sriracha Crab and Cucumber Salad, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your cucumber creations. I can’t wait to see what you whip up!
Crazy for crab? Try my crab stuffed mushroomsnext!
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
Learn More
