Crispy Kani Slaw with Spicy Mayo


Serves 8 appetizer portions

This is a recipe from “CHIC MADE SIMPLE” by Esther Deutsch. I like it so much that I keep it in my refrigerator for lunch, along side an omelette, atop a green salad or with crackers. I serve it as an appetizer on Shabbos too.

2 English cucumbers
10 ounces kani, (imitation crab meat) shredded
Black and white sesame seeds, garnish

1 cup mayonnaise (I use a little less)
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 tablespoons Sriracha sauce
1 teaspoon honey

Slice the cucumbers in half and scrape out the seeds. Slice them thin and mix with the kani.

For the dressing, mix all the ingredients together in a bowl. Stir in the cucumber and kani. Top with sesame seeds if using.

3 thoughts on “Crispy Kani Slaw with Spicy Mayo

  1. What type of sauce is Sriracha sauce? Where can one find this item?

    • It’s a latin spicy sauce, on the thicker side. Its available in supermarkets nationwide and many brands have a hecksher. It’s usually in the international aisle.

  2. Just made this last shabbos and my husband was a huge fan! Making it again this week. Thanks!