One of my favorite sushi places in Seattle always starts your meal off with a simple crab noodle salad. It’s such a refreshing way to start off your meal. They use imitation crab, which is common in Japanese kani salad. However, imitation crab is not gluten free, so we get to use REAL crab for this recipe.
All the recipes for kani salad that I found did not have noodles in them, but used imitation crab as the “noodle”. However, since the dish that inspired me had glass noodles, I wanted to use a similar noodle in our recipe. Also because lump crab doesn’t look like noodles like in a kani salad.
I’ve seen kelp noodles at my local grocery store many times before, but never had the chance to try them. We’re always looking for new gluten free noodle options, so we thought we’d give this one a try.
Surprisingly, the noodle had a bit of a crunch to it, which I didn’t expect. This actually worked really well for this salad and added some extra texture to the salad.
This salad is nice and fresh and is a perfect alternative to your classic summer salad. However, keep in mind that since there is crab, leftovers should be refrigerated immediately.
Keep your crab in your noodles, not the floor,
Your favorite alternative chefs, K & T
Crab Noodle Salad
Ingredients
- 8 oz lump crab meat
- ½ cucumber julienned
- 12 oz kelp noodles
- Salt and pepper to taste
- Sesame seeds
Sauce
- ¼ cup Japanese mayonnaise
- 1 tsp lemon juice
- 1 tsp maple syrup
- 1 tsp Sesame oil
- 1 tsp sriracha
Instructions
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Whisk together all sauce ingredients.
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In a medium sized bowl, toss together crab meat, cucumber, kelp noodles, and sauce. Season with salt and pepper to taste.
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Sprinkle with sesame seeds before serving.