Japanese kani salad served in a bowl.

Japanese Kani Salad

Course: Condiments, Salad
Cuisine: Japanese
Keyword: crab, japanese mayonnaise, ponzu
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2
Author: Nami

This healthy and flavorful Japanese Kani Salad is so easy to whip up, and it's absolutely amazing when tossed in a light and refreshing ponzu mayonnaise dressing! It's guaranteed to be a hit with your entire family!



  • 5 oz imitation crab meat (kanikama) (142 g; I used 1 package of Japanese brand of kanikama)
  • ½ English cucumber (6 oz, 170 g)
  • ½ cup corn kernels (3 oz, 85 g)

Ponzu Mayonnaise Dressing:


  1. Cut the imitation crab in half (if necessary) and shred it. Peel the English cucumber with a stripe pattern. Cut the cucumber in half lengthwise and diagonally cut into thin slices.

    Crab Salad with Ponzu Mayo Dressing 1
  2. In a medium bowl, combine shredded imitation crab, cucumber slices, and corn. Add the dressing ingredients to the bowl and combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

    Crab Salad with Ponzu Mayo Dressing 2

If you make the salad ahead of time:

  1. Keep the ingredients and dressing ingredients separately in the refrigerator. Mix together right before you serve.

    Crab Salad with Ponzu Mayo Dressing 3

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.