Peel the carrot and then slice it into thin matchsticks using a sharp knife. Place it in a medium-sized bowl.
Slice the cucumber in half longwise, cut it into thin matchsticks, and place them in the bowl. Add in the sweet corn.
Use your hands or two forks to thinly shred the crab. Add it to the bowl with the carrots and cucumbers.
Use your hands or salad tongs to mix the veggies and crab in the bowl. Set aside.
In a mixing bowl, whisk together the mayonnaise, ponzu, mirin, soy sauce, sesame oil, sake, and sesame seeds. Add to the salad and toss well until combined. Cover the bowl with plastic wrap and refrigerate until ready to serve.
Meanwhile, add the panko crumbs and garlic powder to a pan set over medium-low heat. Spread it out in one layer and stir continuously so that it doesn't burn. Let it cook for 3 to 4 minutes or until golden brown. Transfer to a plate and set it aside to cool for 5 minutes.
Remove the salad from the refrigerator. Serve kani salad in serving bowls and top with the toasted sesame seeds, green onions, and crispy panko.
Crab Sticks: Crab sticks, krab sticks, imitation crab (meat), or seafood sticks are a type of seafood and can be found in the refrigerated section at any well-stocked grocery store.
Japanese Mayonnaise: This mayonnaise incorporates yolks, resulting in a custardy texture and a richer flavor.
Shichimi Togarashi Seasoning: This is a Japanese spice blend with chili flakes, seaweed, and sesame seeds, amongst other things, and adds an umami flavor to dishes. Korean gochugaru chili powder is a good alternative, but add it to taste because it’s spicier.
For a complete meal, top the salad with tempura shrimp and add a side of fried rice.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Salads/Side Dishes, Side Dish, Side Dish/Appetizer, Side Dish/Salad
Cuisine: Japanese
Keyword: crab salad, Japanese crab salad, Japanese kani salad