Japanese Crab Corn Salad. A creamy, simple and delicious corn salad with imitation crab meat, tobiko and Kewpie mayo. A super easy salad recipe ready in 5 minutes!
Jump to:
What is Japanese Crab Corn Salad?
Japanese Crab Corn Salad is a chilled creamy salad packed with corn, imitation crab meat, kewpie mayo and tobiko fish roe. The creamy sweet corn with the chewy imitation crab meat and the crunch from the tobiko tastes like heaven! The best part is that it's so easy to make at home with 4 simple ingredients in little time!
You'll often find a variation of this Japanese corn salad with or without the imitation crab meat at Japanese restaurants. It's usually served as an appetizer or side dish. It's so delicious and addictive in flavor - you cannot stop at one spoonful! I created this recipe in 2021 because I noticed this Japanese salad recipe was missing from the internet and I had to fill that void!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Canned corn niblets: strained of liquids. Or substitute with cooked sweet corn on the cob rinsed under cold water and remove the corn niblets with a sharp knife. The latter is for best taste but it will take longer.
- Imitation crab meat: or substitute with cooked crab meat but I do recommend the first for a sweeter taste. Cooked crab meat has a stronger seafood taste.
- Japanese mayo: aka Kewpie mayo or substitute with normal mayo. Japanese mayo comes in a clear plastic tube with a red cap.
- Tobiko fish roe: Tobiko is a sweet fish roe that bright orange in color and they're tiny little fish eggs from flying fish. When you bite down on them, they pop in your mouth and are usually found in sushi. You can use frozen tobiko. This is found at most Asian grocery stores in the seafood section or frozen seafood section.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Japanese Crab Corn Salad
- In a large mixing bowl, add strained canned corn.
- Chop imitation crab into 1-inch long pieces and add it to the corn. Mix well with a spatula.
- Then add Japanese mayo and fish roe into the corn mixture and mix well. Serve with more mayonnaise and tobiko on top as a garnish. Enjoy cold.
Expert Tips
- Use Japanese mayo over normal mayo for the most creamy taste.
- Make sure to buy Tobiko fish roe as there are many types of fish roe available. These are very tiny and are bright orange in color. They're probably the most popular kind at the Asian grocer.
- Make sure to thaw the tobiko sweet fish in advance in the fridge, as it usually comes frozen.
- If you want the very best Japanese corn salad, substitute the canned corn with sweet corn on the cob and remove the corn niblets with a knife.
Storage
Leftovers will last up to 3 days stored in an airtight container in the refrigerator.
Other recipes you may like!
- Spicy Asian Cucumber Salad
- Korean Potato Salad
- Korean Cucumber Salad
- Watermelon Basil Salad
- Asian Salad With Sesame Lemon Dressing
- Dill Pickle Potato Salad
- Tuna Pasta Salad
📖 Recipe
Easy 5-min. Japanese Crab Corn Salad
Ingredients
- 500 ml canned corn strained of liquid
- 1 cup imitation crab meat thawed
- ⅓ cup Japanese mayo or sub with normal mayo
- 1.5 tablespoon tobiko fish roe (make sure it's thawed if frozen)
Instructions
- In a large mixing bowl, add strained canned corn.
- Chop imitation crab into 1-inch long pieces and add it to the corn. Mix well with a spatula.
- Then add Japanese mayo and tobiko fish roe into the corn mixture and mix well. Serve with more mayonnaise and tobiko on top as a garnish. Enjoy cold.
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!