Mango kani salad is a cold, spicy imitation crab salad made with shredded kani, fresh mango, crunchy vegetables, masago, and a creamy spicy mayo dressing. The mango adds sweetness and gives this salad a light Florida Keys twist.
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Mango kani salad is a cold Japanese-style crab salad made with shredded imitation crab, mango, cucumber, carrots, masago, and a creamy mayo dressing.
Tree-Ripened Mangoes
It's mango season in South Florida, and they are everywhere right now. Nothing beats the taste of a tree-ripened mango.
Mango gives kani salad a little Florida Keys twist. It adds sweetness, color, and a fresh bite that works really well with the spicy mayo dressing.
We make this salad when mangoes are at their best, and it is one we look forward to every summer.
Where To Buy Tobiko
Tobiko is the tiny fish roe often used on sushi rolls. You can find it at Asian markets, including H-Mart in New York, Chicago, and Los Angeles.
In the lower Keys, check the freezer at Tindahan The Little Asian Store in Big Pine Key.
If there is no Asian market near you, ask your local sushi counter if they'll sell you a small amount. For this recipe, you only need a tablespoon or two, and I was able to buy some from the sushi chef at my grocery store.
Kani Salad Dressing
- Mayonnaise (Kewpie Japanese mayonnaise or regular mayonnaise)
- Sriracha sauce
- Rice vinegar
- Sugar
- Lime juice
- Sesame oil
- Soy sauce or tamari, for gluten-free
- Salt and freshly ground black pepper
Salad Ingredients
- Imitation crab sticks
- Shredded carrot or bagged matchstick carrots
- English cucumber or Persian cucumber
- Fresh mango
- Green onions
- White or black sesame seeds, or furikake seasoning
- Masago or tobiko
See the recipe card below for exact amounts and instructions.
How to Make Mango Kani Salad
- Start by shredding the imitation crab into thin strips. You can pull the crab apart by hand or slice it thinly with a knife.
- Next, prep the cucumber, carrot, mango, and green onions. Cut the cucumber into thin matchsticks. Shred the carrot on the large holes of a box grater, or use bagged matchstick carrots.
- Peel the mango and cut it into thin strips or small cubes.
- In a medium bowl, whisk together the mayonnaise, sriracha, rice vinegar, sugar, lime juice, sesame oil, soy sauce, salt, and pepper.
- Add the shredded crab, cucumber, carrot, mango, green onions, and 1 teaspoon of tobiko to a large bowl. Pour the dressing over the top and toss gently so everything is coated.
- Cover the bowl and refrigerate the salad for about an hour. This gives the dressing time to settle into the crab and vegetables.
- Before serving, transfer the salad to a clean bowl. Sprinkle sesame seeds or furikake over the top, then add the remaining tobiko or masago.
Serving
Serve mango kani salad cold, right after mixing or after it chills for about 1 hour. It makes a great lunch, appetizer, or side dish with sushi, poke bowls, grilled fish, or shrimp.
Add sliced avocado, extra mango, or a sprinkle of furikake just before serving. You can also spoon it over lettuce cups or serve it with rice crackers for a light appetizer.
Storage and Leftovers
Store leftover mango kani salad in an airtight container in the refrigerator for up to 2 days. Stir before serving.
The cucumber and mango will release some liquid as they sit, so this salad is best the day it is made. If needed, drain off a little liquid and add a spoonful of extra dressing before serving.
Do not freeze kani salad. The creamy dressing, cucumber, and mango will not hold their texture after thawing.
More Crab and Surimi Recipes
FAQs
Kani is imitation crab meat. It is usually made from white fish that is shaped and flavored to taste like crab.
Yes, you can use real crab meat, but imitation crab is more traditional for kani salad. Real crab is softer and more delicate, so fold it in gently.
Use a ripe but firm mango. It should be sweet, but not so soft that it falls apart when mixed into the salad.
Yes, you can make it a few hours ahead and keep it chilled. For the best texture, add the tobiko, sesame seeds, or furikake right before serving.
Yes. You can leave out the masago or tobiko. The salad will still taste good, but the fish roe adds a little briny flavor and a pop of texture.
Masago and tobiko are both small orange fish roe used on sushi. Tobiko comes from flying fish and has a larger, crisp texture. Masago comes from capelin and is smaller, softer, and usually less expensive. Either one works in mango kani salad
Mango Kani Salad
Ingredients
Kani Salad Dressing
- ¼ cup mayonnaise Kewpie Japanese mayonnaise or regular mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon lime juice
- ½ teaspoon sesame oil
- ½ teaspoon soy sauce or tamari for gluten-free
- Pinch of salt and freshly ground black pepper
Salad Ingredients
- 6 ounces imitation crab sticks shredded
- ¾ cup shredded carrot or bagged matchstick carrots
- 1 cup English cucumber or Persian cucumber thinly sliced or julienned
- 1 cup fresh mango thinly sliced or diced
- 2 green onions thinly sliced, white and light green parts
- 1 tablespoon white or black sesame seeds or furikake seasoning
- 1 tablespoon masago or tobiko divided
Instructions
- Shred the imitation crab into thin strips. You can pull the crab apart by hand or slice it thinly with a knife.
- Cut the cucumber into thin matchsticks.
- Shred the carrot on the large holes of a box grater, or use bagged matchstick carrots.
- Peel the mango and cut it into thin strips or small cubes.
- In a medium bowl, whisk together the mayonnaise, sriracha, rice vinegar, sugar, lime juice, sesame oil, soy sauce, salt, and pepper.
- Add the shredded crab, cucumber, carrot, mango, green onions, and 1 teaspoon of tobiko to a large bowl. Pour the dressing over the top and toss gently so everything is coated.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate the salad for about 1 hour.
- Before serving, transfer the salad to a clean bowl. Sprinkle sesame seeds or furikake over the top, then add the remaining tobiko or masago.
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