Beirut - Lebanon

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Kani Salad

This quick and easy Kani Salad recipe is quite refreshing with sweet notes from ripe mangoes that is a contrast to the lightly savory flavors of Kani and creamy mayo.

  • Prep Time 10 Minutes
  • Cook Time10 Minutes
  • Servings4 Servings
Kani Salad

Cooking Directions

  1. Peel the carrots and trim off the ends. Cut into 2 or about 3-inch long.
  2. Do the same with the cucumber but do not include the core with seeds.
  3. Get the shredded Crabs
  4. Peel the ripe mango. Cut the flesh into thin slices until you reach the core. Do the same to the other side of the core. Stack the slices together and cut into strips.
  5. In a large bowl, add the cucumber, carrots, shredded carb, mango and Japanese mayo. Squeeze the juices of half a lemon on top and toss.
  6. Season with salt and pepper as needed and give it another toss until all ingredients are well blended.
  7. Serve immediately or refrigerate until ready. Serve on top of a bed of iceberg or romaine lettuce.


  • 145 grams Shredded Crab
  • 1 medium carrot
  • 2 medium cucumber (or 1 large)
  • 1 piece ripe mango
  • 1/2 cup mayonnaise
  • half lemon
  • salt
  • ground pepper

Used Product

Crab Shredded

Processed from high-quality surimi; shredded.

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