Spicy Sriracha Crab and Cucumber Salad

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!

This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful! This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make your own 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!

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!

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!

This Spicy Sriracha Crab and Cucumber Salad is refreshing and flavorful! This Japanese-inspired salad is my absolute favorite sushi restaurant appetizer. Make your own at home with the recipe for this quick and easy recipe!

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
Course: Salad
Cuisine: Japanese
Keyword: Spicy Sriracha Crab and Cucumber Salad
Prep Time: 18 minutes
Total Time: 18 minutes
Servings: 1 servings
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 large cucumber
  • rice vinegar to taste
  • 4 oz quality jumbo 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

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!

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!

If you get a chance to try this crazy delicious Spicy 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 mushrooms next!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating




Questions & Reviews

  1. 5 stars
    I tried this but with some black vinegar infused with garlic and soy (brine from a Chinese pickles recipe). This was SO delicious!!! Can’t get over how good it is. Thank you for sharing! The restaurant I’ve had it at doesn’t include avocado. I love the avocado addition!

    1. Hi Kaeen! No noodles here 🙂 The cucumber is either cut into “cucumber noodles” with a spiralizer or made into ribbons using a veggie peeler.

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    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!

    1. 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

  6. 5 stars
    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!

  7. 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!?!?!?!?

  8. 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.