This Japanese crab mayo salad is know as KANI-MAYO salad in Japan.
I'm using crab sticks instead of real crab meat to be economical on the budget.
This crab mayo salad is a perfect side dish along with curry. Great option for the sandwich.
Make a batch and you can store for 3days.
<JAPANESE CRAB MAYO SALAD>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 7 mins
½ onion( 120g / 4.2oz)
1 cucumber ( 180g / 6.3oz)
1 cup of canned corn
8 crab sticks
2 ½ tbsp of Japanese mayonnaise without MSG
1 tbsp of soy sauce
1 tsp of lemon juice
½ tsp of black pepper
1: Shred the cucumber and onion thinly. Sprinkle ½ tsp of salt and massage them. Wait for 5mins and squeeze the moisture.
2; In a bowl, add 1, crab sticks by shredding it and canned corn. Add dressing listed above. Toss everything together.
・You can swap crab stick for hum or canned scallop.
・Celery and cabbage are also great option in this recipe!
・If you don’t have Japanese mayo, please use any type of mayo on hand.
・Moisture will keep seeping out, so make sure to toss them before you serve if you are going to store the leftovers. Feel free to add extra mayo if it's too soggy.
<Recommended side dish>
Store it in a air-tight container in the fridge for 3 days.
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