The BEST Spicy Crab Kani Salad
Thinly shredded imitation crab tossed in a homemade Asian-inspired Sweet and Spicy Mayo Sauce, makes the BEST Spicy Crab Kani Salad. Better than any take-out you've ever had! And unlike the restaurant version, this healthier recipe is Gluten-Free with 30% less carbs.
Print Recipe
Sweet and Spicy Mayo Sauce 1/2 cup mayonnaise 3 tablespoons Sriracha Hot Sauce 1/2 teaspoon toasted sesame oil 1 tablespoon coconut aminos or soy sauce 2 teaspoons Golden Monk Fruit Sweetener or sugar Optional Garnishes Tobiko scallions sliced diagonaly cucumber shredded or thinly cut into strips pork panko tempura bits
Combine all sauce ingredients and mix well.
Shred imitation crab, toss with sauce. Can be served immediately to made up to 2 days in advance. Garnish as desired.
Calories: 154 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 579 mg | Potassium: 10 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 17 IU | Vitamin C: 4 mg | Calcium: 2 mg | Iron: 1 mg
Course: Salad
Cuisine: Asian
Keyword: gluten free, grain free, keto, low-carb, pescatarian, seafood
Servings: 8 servings
Calories: 154 kcal