Step 1

Slice the vegetables. Peel the cucumber and cut it into slices, cut the mango into small cubes, and shred the lettuce. Make sure the corn is separated into individual kernels.

Step 2

Microwave the imitation crab meat for 40 seconds and pat dry. Then shred into thin strands.

Step 3

Mix the mayonnaise, soy sauce, mustard, sugar, lemon, salt, and Sriracha in a separate bowl.

Step 4

Toss the mixture, portion into separate bowls for each serving. Then top with a generous dollop of dressing and the sesame seed and red pepper flakes as garnish. Serve your spicy kani salad cold or at room temperature.