Japanese Crab Corn Salad. A creamy, simple and delicious salad containing imitation crab meat, corn, sweet fish roe and Kewpie mayo. It’s a great side dish for any meal especially with some sushi. This is like the Kani salad with corn but without the cucumber, ponzu sauce and with fish roe. My salad recipe only takes less than 5 minutes to prepare at home.
There are many crab salad recipes online but there’s one that seems to be surprisingly missing from the internet and it’s this Japanese Crab Corn Salad! I searched high and low and wasn’t able to find this simple 4 ingredient salad so I decided to post a recipe for it. This is a salad that you would usually find at Japanese or Ramen restaurants. It’s absolutely delicious and I still remember my first time having this salad.
What does it taste like?
It's sweet and creamy thanks to the kewpie mayo. The crunchy corn along with the chewiness of the imitation crab meat compliment each other so well. Then with the little pops you get from the fish roe, it's like heaven in your mouth! Whoever invented this salad should deserve an award it's so good! The best part is that it's so easy to make!
Easy to make!
This Japanese crab recipe with corn is super easy to make and if you buy canned corn, there is no cooking involved! If you buy frozen corn, you’ll have to boil it and cool it down with cold water but that’ll only take 5 minutes. You are simply chopping up your imitation crab meat (or if you want to skip the cutting board and knife, you can peel the crab meat). Then mixing that with your corn, mayo and fish roe. That’s it! In fact, when this salad is presented, it’s not even mixed yet haha! They present it with the corn and crab meat mixed and then the mayo squeezed over top with fish roe sprinkled over.
Tips for making Japanese crab corn salad recipe
- To make the best salad, I would suggest using frozen corn that are cut off the cob already and then boiled and rinsed under cold water. I find they taste better than the canned version. But for speed or if time is of the essence, use canned corn. In the recipe card I will list canned corn since most people are short on time.
- Use fresh sweet fish roe. I like using the fresh kind that can be found at Asian grocers that have a fresh sushi section. But if you can’t find it fresh, use the frozen kind.
- Kewpie Japanese Mayo is key for this recipe. It has a delicious creamy texture that is sweeter than normal mayonnaise brands. I highly recommend it but if you can’t find this at your Asian grocer, use the normal kind.
FAQ
Can I use real crab meat?
Yes, you may but it may not taste the same as the Japanese crab corn salad.
Can I use normal mayo?
Yes, you may but the Japanese crab salad with corn usually requires Kewpie mayo because it’s sweeter and creamier.
May I use frozen fish roe if I can’t find the fresh kind?
Yes!
Other recipes you may like!
- KOREAN POTATO SALAD
- KOREAN CUCUMBER SALAD
- WATERMELON BASIL SALAD
- ASIAN SALAD WITH SESAME LEMON DRESSING
- SESAME PEACH AVOCADO SALAD
- DILL PICKLE POTATO SALAD
- MANDARIN AVOCADO SALAD
- TUNA PASTA SALAD
For this recipe
You will need the following ingredients for this Japanese crab salad recipe:
- 500 ml canned corn, strained of liquid
- 1 cup imitation crab meat, thawed
- ⅓ cup kewpie mayo
- 1 tablespoon fish roe, fresh kind (if you are using frozen kind, make sure it’s thawed)
How to make Japanese crab salad with corn
- Strain the liquid from your canned corn and add it to a large mixing bowl.
- Next peel or chop your crab meat into bite size pieces and add to the mixing bowl with the corn. Mix this together.
- Then squeeze Kewpie mayo in the middle of the salad and add 1 tablespoon of fish roe over the mayo. Serve and when ready to enjoy, mix everything together.
Give it a try!
Well, I hope you give my Japanese Crab Corn Salad a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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5-min. Japanese Crab Corn Salad
Ingredients
- 500 ml canned corn strained of liquid
- 1 cup imitation crab meat thawed
- ⅓ cup Japanese mayo
- 1 tablespoon fish roe fresh kind (if you are using frozen kind, make sure it’s thawed)
Instructions
- Strain the liquid from your canned corn and add it to a large mixing bowl.
- Next peel or chop your crab meat into bite size pieces and add to the mixing bowl with the corn. Mix this together.
- Then squeeze Kewpie mayo in the middle of the salad and add 1 tablespoon of fish roe over the mayo. Serve and when ready to enjoy, mix everything together.
Notes
- To make the best salad, I would suggest using frozen corn that are cut off the cob already and then boiled and rinsed under cold water. I find they taste better than the canned version. But for speed or if time is of the essence, use canned corn. In the recipe card I will list canned corn since most people are short on time.
- Use fresh sweet fish roe. I like using the fresh kind that can be found at Asian grocers that have a fresh sushi section. But if you can’t find it fresh, use the frozen kind.
- Kewpie Japanese Mayo is key for this recipe. It has a delicious creamy texture that is sweeter than normal mayonnaise brands. I highly recommend it but if you can’t find this at your Asian grocer, use the normal kind.
Heidi | The Frugal Girls
This really is the ultimate side dish recipe you've created. It's such a fun way to elevate the flavors of regular corn!