Japanese crab salad

Japanese crab salad

I have been told off by my brother in low for liking them, the crab sticks I mean. Because, well, lets put it like that, they are an highly processed food.

I usually don’t buy highly processed foods, except tofu, sauces and mayonnaise, but I kind of have a crush on crab sticks. They may not be the healthiest food in the universe, but they taste nice, they get digested easily by my touchy stomach and don’t have a massive amount of calories and fat.  

I eat them for breakfast, if I am in the mood for something salty and quick to prepare, I have them as snack and most of the time as a savory treat with mayo, ketchup, Worcestershire sauce and garlic powder.

I buy Tesco crab sticks, which have a pretty decent list of ingredients after all (Surimi (45%), Water, Wheat Starch, Potato Starch, Rapeseed Oil, Sugar, Salt, Free Range Egg White Powder, Flavouring, Crab Extract (Crustacean), Colour: Lycopene, Free Range Egg Powder), nothing compared with some USA products out there, so I don’t feel too guilty for enjoying them, often.

One day I was practicing my favourite hobby, googling, to see if I could find some ideas on how to serve them, instead of my classic two ways (the mayo-ketchup-worchestersauce-garlic from above, and onions-garlic-vinegar- from my mum’s recipe list) and I stumbled upon this Japanese salad that has them as the star. Well, it seems that it is not a real Japanese recipe, but what Americans thought was pretty Japanese, like their Italian (what??) pasta primavera, to clarify.

I didn’t follow anybody’s recipe, i just put things together as I felt like.

And here you have it, my version of Japanese crab salad.

Japanese crab salad
Serves 1
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Total Time
20 min
Total Time
20 min
  1. 1 carrot (julienne)
  2. 1/4 cucumber (julienne)
  3. 6 crab sticks (julienne)
  4. 3 tbsp Japanese mayo
  5. 1 tsp soy sauce
  6. 1 tsp sesame oil
  7. 1 pinch of salt
  8. 1/3 tsp garlic powder
  9. toasted sesame seeds to garnish
  1. Once you have all the ingredients julienned, just mix them all together and season to taste.
  2. Garnish with sesame seed and voila, the salad is ready.
  1. I suggest to prepare this salad right before eating it, otherwise it will get soggy.
  2. If you really want to prepare it in advance then salt cucumber and carrots separately and wait until they release their liquid, then squeeze it out, drain them and mix to the other ingredients.
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