Updated: Mar 4
This Japanese crab mayo salad is know as KANI-MAYO salad in Japan.
I'm using crab sticks (imitation crab) instead of real crab meat to be more budget friendly.
This crab mayo salad is a perfect side dish to go along with curry. It is also a great option for a sandwich.
Make a batch and you can store it for 3 days.
<JAPANESE CRAB MAYO SALAD>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 7 minutes
½ onion (120g)
1 cucumber (180g)
1 cup canned corn
8 crab sticks/imitation crab
½ teaspoon salt
2½ tablespoons Japanese mayonnaise
1 tablespoon soy sauce
1 teaspoon lemon juice
½ teaspoon black pepper
1. Shred the cucumber and onion thinly. Sprinkle with salt and massage it in. Wait for 5 minutes and then squeeze out the moisture. Shred the crab sticks.
2. In a bowl add in the onions, cucumber, crab sticks and canned corn. Add in the dressing listed above. Toss everything together.
・You can swap crab stick for ham or canned scallops.
・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.
・The moisture will keep seeping out, so make sure to toss the salad before you serve it. Feel free to add extra mayo if it's too soggy.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 3 days.
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