Japanese crab salad
4 servings
15 minutes
Japanese crab salad is an exquisite dish embodying the sophistication of Japanese cuisine. Its roots trace back to traditional recipes that combine fresh seafood with spicy, harmonious flavors. Tender crab meat complemented by cream cheese and aromatic soy sauce is enriched with the sharpness of wasabi and mustard, creating a balance between softness and brightness of taste. The tartness of lime and freshness of ginger add special depth, while two types of onion contribute spicy notes. All this is carefully arranged on salad leaves, transforming into a light, refreshing dish. This salad is perfect as an appetizer for sushi or rolls and also as a standalone dish for seafood lovers who appreciate subtle gastronomic nuances.
1
Divide the crab meat into small pieces.
- Crab: 200 g
2
Chop the green onion finely.
- Spring onion: 1 bunch
3
Slice the onion into thin half-rings.
- Onion: 0.5 head
4
Grate the lime zest and ginger on a fine grater.
- Lime: 1 piece
- Ginger: 1 teaspoon
5
Mix soy sauce with cheese, mustard, and wasabi for the dressing. Add lime zest and ginger.
- Soy sauce: 1 tablespoon
- Cream cheese (Philadelphia): 30 g
- Mustard: 1 teaspoon
- Wasabi: 0.5 teaspoon
- Lime: 1 piece
- Ginger: 1 teaspoon
6
Mix crab meat with two types of onion, pour with dressing, and place on lettuce leaves.
- Crab: 200 g
- Spring onion: 1 bunch
- Onion: 0.5 head
- Mixed salad leaves: 150 g
