Crab Salad, JOC Style

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

5 oz real or imitation crabmeat (1 package of a Japanese brand of kanikama) 1

½ English cucumber (6 oz, 170 g; or use Persian or Japanese cucumbers with less seeds) 6 170

½ cup frozen or canned corn (2.8 oz, drained; run frozen corn under cold water to defrost) 2.8

2 Tbsp Japanese Kewpie mayonnaise (you can make homemade Japanese mayo)

1 Tbsp ponzu (you can make my Homemade Ponzu recipe)

1 Tbsp toasted white sesame seeds

½ tsp soy sauce

Directions

If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.

In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

To Make Ahead of Time

Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.

To Store

You can store the leftovers in an airtight container and keep it in the refrigerator for up to 3 days.

Notes

Omit veggies and use for crab salad bowls

Nutrition

• Calories: 121 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 7 mg
• Sodium: 370 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 3 g