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+ servings
japanese crab corn salad

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!
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 4 as a side
Calories per serving 248 kcal


  • 500 ml canned corn strained of liquid
  • 1 cup imitation crab meat thawed
  • 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.
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!
Calories: 248kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 596mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg