This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful! This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy recipe!
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!
:: pin it ::
Spicy Sriracha Crab and Cucumber Salad
Prep
Total
Yield 1-2 servings
This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make it at home with the recipe for this quick and easy recipe!
Ingredients
- 1 large cucumber
- rice vinegar, to taste
- 4 oz quality (cooked) jumbo lump crab meat
- 1 TBSP homemade or store-bought mayo
- 2 tsp sriracha chili sauce, plus extra to taste
- 1/2 an 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 spiral slicer 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!
special diets and swaps
- GLUTEN-FREE? simply skip the panko and you’re good to go!
- This dish also be positively divine using tuna salad or 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 yield two appetizer-sized bowls to share or one large bowl, perfect for a light lunch!
Kaeen
You forgot the noodles in the ingredient list? What kind oF “noodles?”
Jenn
Hi Kaeen! No noodles here 🙂 The cucumber is either cut into “cucumber noodles” with a spiralizer or made into ribbons using a veggie peeler.
Lisa Mallahan
Really enjoyed this — was a great use for CSA cucumbers, when I’m not particularly a cucumber fan. Easy to make, and delicious — thanks for the recipe!
Jenn
So thrilled you enjoyed it Lisa! 🙂 Thank you!
Melissa
Absolutely fantastic! I made this tonight and it was the perfect summer meal. It was super fresh, cool and spicy and crunchy and the avocado was perfect! Will definitely put this in rotation!
Stacey
This was delicious and easy!, and surprisingly filling. I didn’t have crab so I did it with some tuna and fantastic. I will make this regularly. Thank you for the new staple!
Jenn
So glad you enjoyed it Stacey! I love the tuna twist – totally trying that! <3
SC
Looks sooooo good! And healthy!
Jenn
Thank you! 🙂 It’s super refreshing!
Joanna
This was so good! Living in Colorado, finding good-quality crab isn’t the easiest task, but I have much experience with imitation (and I don’t mind it), so that’s what I used. I also only had half a cucumber, so I used zucchini in place of the rest. I didn’t use the sesame/chia seeds, but did everything else. It was an awesome, filling lunch! I really liked the Sriracha bite too. I found it on Pinterest. Thank you! I’ll definitely make this one again!
Jenn
Thank you Joanna! The restaurants that inspired this dish always use imitation crab and I love it that way too! So thrilled you found me on Pinterest and loved the recipe! <3
Kara
This dish has become a go-to recipe this summer – every ten days or so after discovering this blog. I think I made it for the fifth time tonight! Not traditional, but I have added sweet cherry-type tomatoes (halved). THANK you!
Jenn
Aww thank you Kara!!! I’m so glad you love it! Cherry tomatoes sound awesome!
Meghan McCarthy
If my Hubby tried to hide cheese from me, I’d have to hurt him.
Jenn @ Peas and Crayons
You can sub it for a seafood that you’re more comfortable or jump right outta that comfort zone girly! BUT OMG HOW HAVE YOU NEVER HAD SRIRACHA!?!?!?!?
Jenn @ Peas and Crayons
Thanks Julie! It was so stinkin’ good!
Jenn @ Peas and Crayons
Thanks Shannon!
Shannon
This looks so delicious. I am definitely going to try it. I love Sriracha!
Julie @ Coastal Runner Girl
Oh wow, this looks delicious!! 🙂
Alysia @ Slim Sanity
Hmm… I think I might be able to eat this. I’m weird when it comes to seafood. But this sounds pretty legit, even though (fun fact!) I have never had Sriracha.
Rachel Rinderknecht
Yum! This looks incredible, and I think that it is simple enough for me to tackle it 😉
Rachel
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