By Jessica B. •
6 min read
Japanese Crab Corn Salad is a delightful dish that combines creamy textures and vibrant flavors in just five minutes. I created this recipe in 2021 after realizing it was missing from the culinary landscape. This chilled salad features sweet corn, chewy imitation crab meat, and the unique crunch of tobiko, all brought together with the rich taste of Kewpie mayo.
Ingredients & Substitutes
To create my delicious Japanese Crab Corn Salad, I use the following ingredients. Depending on your accessibility or preferences, I also provide some substitutes.
Main Ingredients
- 1 cup sweet corn
I recommend using fresh or frozen corn. If unavailable, canned corn works well too. Drain and rinse thoroughly. - 1 cup imitation crab meat
Look for claw or leg imitation crab. If you prefer seafood, you can substitute with real crab meat or even shredded cooked chicken for a different flavor. - 2 tablespoons tobiko (fish roe)
Tobiko adds a delightful crunch and vibrant color. If you can’t find tobiko, consider using masago or skipping it entirely if you’re avoiding fish ingredients. - 3 tablespoons Kewpie mayo
This Japanese mayonnaise provides the signature creamy texture. If you can’t find Kewpie mayo, regular mayonnaise will suffice, but the flavor may differ slightly. - 1 teaspoon sesame oil
This oil enhances the umami flavor. You can substitute it with olive oil for a milder taste. - Chopped green onions for garnish
Fresh green onions provide a pop of color and freshness. If green onions are unavailable, finely chopped chives work as a good alternative.
- 1 teaspoon soy sauce
This ingredient adds saltiness and depth. You can skip it or use low-sodium soy sauce if you’re watching your salt intake. - Sriracha for spice
If you like heat in your salad, a dash of Sriracha will elevate the flavor. You can skip it or use a milder chili sauce if preferred.
Gather these ingredients, and feel free to mix and match substitutes based on your taste or dietary needs. Each ingredient plays a crucial role in the delightful combination of flavors and textures that make this salad a standout dish.
Instructions
- Prepare Sweet Corn
If using fresh corn, remove the kernels from the cob. For frozen corn, thaw it in the microwave until tender. If using canned corn, drain it well. Aim for about 1 cup of corn. - Chop the Imitation Crab Meat
Take 1 cup of imitation crab meat and chop it into bite-sized pieces. You can also use real crab meat for a more authentic flavor if preferred. - Combine Ingredients
In a large mixing bowl, add the prepared sweet corn and chopped imitation crab meat. Measure and add 1/4 cup of tobiko for a delightful crunch and burst of flavor. - Mix the Dressing
In a separate small bowl, whisk together 1/4 cup of Kewpie mayo, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and a dash of Sriracha for heat. Adjust the Sriracha to taste based on your spice preference. - Combine Salad with Dressing
Pour the dressing over the corn and crab mixture. Gently fold everything together until well coated. - Add Chopped Green Onions
Chop 2 tablespoons of green onions and sprinkle them into the salad. Fold gently to incorporate, adding a fresh onion flavor.
FAQ
Can I use real crab instead of imitation crab meat?
Yes you can use real crab meat if you prefer. Fresh or canned crab meat works well. Just be sure to flake it into bite-sized pieces for the best texture.
What type of corn should I use?
Fresh sweet corn is ideal for this salad but frozen or canned corn can also be used. If using frozen corn make sure to thaw it thoroughly before mixing it with the other ingredients.
Is Kewpie mayo necessary for this recipe?
While Kewpie mayo adds a unique flavor I find that regular mayo can be substituted in a pinch. For a similar taste you can blend regular mayo with a bit of rice vinegar or lemon juice.
How can I make this salad spicier?
You can increase the amount of Sriracha in the dressing for more heat or add extra toppings like sliced jalapeños or a sprinkle of red pepper flakes.
Can I make this salad ahead of time?
Yes I recommend preparing the ingredients and mixing the salad a few hours in advance. However I suggest adding chopped green onions just before serving to keep them fresh and crunchy.
How long does Japanese Crab Corn Salad last in the refrigerator?
This salad typically stays fresh for up to three days in the refrigerator. Make sure it is stored in an airtight container to maintain its flavors and textures.
Delicious Japanese Crab Corn Salad Recipe – Quick and Easy to Make
Ingredients
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 cup imitation crab meat (or real crab shredded chicken)
- ¼ cup tobiko (or masago)
- ½ cup Kewpie mayo (or regular mayo)
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon soy sauce (or low-sodium soy sauce)
- 1 tablespoon Sriracha (adjust for heat preference)
- 2 green onions (chopped, or substitute with chives)
Instructions
- Prepare Corn: If using fresh corn, boil a pot of water and cook for 3-5 minutes until tender. Drain and let cool. If using frozen corn, thaw it completely. For canned corn, simply drain and rinse.
- Chop Crab Meat: Cut the imitation crab meat into bite-sized pieces. Place in a mixing bowl.
- Combine Ingredients: Add the sweet corn and tobiko to the bowl with the crab meat. Stir gently to combine.
- Make Dressing: In a small bowl, whisk together Kewpie mayo, sesame oil, soy sauce, and Sriracha until smooth and well-combined.
- Mix Dressing with Salad: Pour the dressing over the salad mixture and stir until all ingredients are evenly coated.
- Add Green Onions: Fold in the chopped green onions for a fresh burst of flavor.
- Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld. For the best texture, add green onions just before serving.
Nutrition
I hope you’re excited to try making Japanese Crab Corn Salad. It’s a dish that brings a burst of flavor and texture to any meal. Whether you’re enjoying it as a side or a light main course, this salad is sure to impress.
Feel free to experiment with the ingredients to find your perfect combination. I’d love to hear how your version turns out. Don’t hesitate to share your thoughts or any twists you add to the recipe. Enjoy your culinary adventure and happy cooking!
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