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Easy 5-min. Japanese Crab Corn Salad

Christie Lai
A creamy, delicious corn salad with imitation crab meat, tobiko and Kewpie mayo. This quick, easy and simple Japanese crab corn salad is ready in 5 minutes with minimal ingredients! A great side dish or appetizer for the family to enjoy!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer, Side Dish
Cuisine Japanese
Servings 2 as a side
Calories per serving 466 kcal

Ingredients
 
 

  • 12 fl oz. canned corn niblets
  • ½ cup imitation crab meat thawed if frozen
  • ⅓ cup Japanese mayo or regular mayo, add more as needed
  • 1.5 tablespoon flying fish roe aka tobiko, thaw if frozen

Instructions
 

  • Open the canned corn with a can opener and strain the corn using a fine sieve to remove as much liquid as possible. Transfer the corn niblets to a large mixing bowl.
  • Chop imitation crab into 1-inch long pieces and add it to the corn. Mix well with a spatula.
  • Then mix in Japanese mayonnaise and flying fish roe into the corn mixture. Enjoy immediately or chill in the fridge for 1 hour until it's cold.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Nutrition
Calories: 466kcal | Carbohydrates: 32g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 966mg | Potassium: 235mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg