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Crab Salad Appetizer

Crab Salad Appetizer

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There is something bright and fun about putting out this crab salad for an appetizer. It is a no-fuss, no-cook affair that is fresh, creamy and has just the right amount of spice. We use imitation crab and mix it in with some celery and green onions, then dress it with a spicy mayo of sriracha, sesame oil, lemon juice and seeds. Put it on top of ribbons of cucumber and carrot along with some thinly sliced red onion and you have a colorful dish that is as good for a quick chilled bite as it is for a party or a light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizers
Cuisine: Asian, Fusion, Japanese
Calories: 172
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the crab salad
  • 3 oz imitation crab meat shredded or chopped
  • 1/2 cup celery chopped
  • 1/3 cup green onions chopped
  • 1 medium cucumber sliced into ribbons
  • 2 medium carrots peeled and sliced into ribbons
  • 1/2 small red onion thinly sliced
For the spicy mayo dressing
  • 1/4 cup Japanese mayonnaise such as Kewpie, or regular mayonnaise
  • 2 tbsp sriracha
  • 1 dash salt or to taste
  • 1 dash black pepper or to taste
  • 1 1/2 tsp sesame oil toasted
  • 1 lemon juiced
  • 1 tbsp sesame seeds

Equipment

  • 1 cutting board
  • 1 chef’s knife
  • 1 vegetable peeler
  • 1 medium mixing bowl
  • 1 small whisk or spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 serving platter or 4 appetizer cups

Method
 

  1. Chop the celery and green onions. Use a vegetable peeler to slice the cucumber and carrots into long ribbons. Thinly slice the red onion.
  2. In a mixing bowl, stir together the mayonnaise, sriracha, salt, black pepper, toasted sesame oil, lemon juice, and sesame seeds until smooth and creamy.
  3. Add the imitation crab meat, celery, and green onions to the bowl with the dressing. Toss gently until everything is well coated.
  4. Arrange the cucumber ribbons, carrot ribbons, and sliced red onion on a serving platter or in small appetizer cups. Spoon the crab salad over the top.
  5. Sprinkle with extra sesame seeds or chopped green onions if desired. Serve chilled for the freshest flavor.

Nutrition

Serving: 165gCalories: 172kcalCarbohydrates: 11gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 424mgPotassium: 271mgFiber: 2gSugar: 4gVitamin A: 5292IUVitamin C: 14mgCalcium: 53mgIron: 1mg

Notes

  1. Kewpie mayonnaise gives the dressing a richer, slightly tangy flavor, but regular mayonnaise also works well.
  2. For easier serving, you can spoon the crab salad into cucumber cups, lettuce cups, small bowls, or appetizer spoons.
  3. If you want a milder version, start with 1 tablespoon of sriracha and add more to taste.

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