I have a confession to make: I’ve never used kani before as it wasn’t available in Israel until recently. Well, I’m hooked. Simple and so versatile to use in a salad. No cooking necessary. Here I used a variety of veggies to give texture and crunch, and added a simple mayo-lemon juice dressing. Feel free to vary quantities of kani and vegetables to your liking. Thanks to G.A. for the idea.

Directions

Prepare the Kani Platter

1. Defrost kani slightly and slice into thin strips. Place on a platter.

2. Place each vegetable into its own section on the platter. Scatter fresh parsley over all, if desired.

3. Mix dressing ingredients together. Serve on the side.

Tips:

If you prefer a spicier dressing, add a bit of sriracha sauce to it.

Notes:

This can be served in a bowl as a tossed salad as well. If doing so, cut the kani into small chunks. Add the other vegetables and toss with dressing. Garnish with parsley.