Kani, in japanese, means crab. The word became popular here more or less when sushi became a thing, and those crab sticks were everywhere. However, today we’re gonna use real crab meat, not fish sticks. Keep reading to find out more!
As someone who grew up in a city that, before industrialization, supported itself solely on fishing and such, I’ve been around crabs a fair share. You have to get in there, crabs still half live and foaming at the mouth, and open them up to see just how meaty they are. It sucks.
Fortunately for you, you can now buy crab meat already packaged or canned, so there’s no excuse not to make this recipe!
Let’s make crab salad!
Keto Crab Salad
- 10 Ounces of crab meat
- Kelp noodles, about 12 ounces
- 1 carrot
- Half a cucumber
- Lemon juice
- Sesame oil
- Mayonnaise. If you can get your hands on it, use japanese mayonnaise. They make it differently over there and it honestly tastes a lot better.
How to make
- Cut up carrots and cucumber into thin sticks, no longer than your little finger. Toss in a bowl.
- Dry crab meat, toss in the bowl.
- Rinse kelp noodles under warm-hot water for a few minutes or until they soften. Add to the bowl.
- In a smaller bowl, combine wet ingredients; 1 teaspoon lemon juice, sesame oil and sriracha, then add ¼ cup of mayonnaise. Mix well.
- In a bigger bowl, combine all ingredients together until you’re satisfied.
- Garnish with algae or sesame seeds, or both.
This is a great dish if you want to keep your fiber intake high, as well as get a lot of water that’s rich in vitamins and electrolytes, such as the water in cucumber and kelp. Overall, a very healthy dish, which just so happens to be delicious.