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Japanese Crab Salad

Japanese Crab Salad

Japanese Crab Salad

Japanese Crab Salad



500 g crab stick, defrosted

1 carrot, medium

1 mango, medium

1 cucumber, medium

salt, to taste

pepper, to taste

Salad Dressing

½ cup mayonnaise, Kewpie

2 tsp. sriracha

½ lemon, juiced



Defrost the crab sticks and remove the wrappers. With your fingers, gently pry the strands of crab apart.

Peel the carrot and mango and julienne to the same length and thickness.

Julienne the cucumber with the skin on to the same length and thickness as the carrot and mango. Do not include the seeds, as the salad will get soggy.

Salad Dressing

In a small mixing bowl, add the Kewpie mayonnaise, sriracha sauce and the juice of ½ a lemon.

Mix until well combined.


In a mixing bowl, add all the ingredients together.

Add salt and pepper to taste.


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