Easy 5-min. Japanese Crab Corn Salad
Christie Lai
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!
Prep Time 5 minutes mins
Cook Time 0 minutes mins
Total Time 5 minutes mins
Course Appetizer, Side Dish
Cuisine Japanese
Servings 4 as a side
Calories per serving 248 kcal
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)
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.
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Calories: 248 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 3 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 4 g | Trans Fat: 0.04 g | Cholesterol: 48 mg | Sodium: 596 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 67 IU | Vitamin C: 1 mg | Calcium: 20 mg | Iron: 1 mg