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Super Easy Crab Salad/ https://www.hwcmagazine.com
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5 from 1 vote

Asian Crab Salad

Asian crab salad is made with gluten-free imitation crab, crunchy celery, toasted almonds, fresh spring veggies and a delicate curry Japanese mayo dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Mains
Cuisine: Japanese
Servings: 4
Calories: 268kcal
Author: HWC Magazine

Ingredients

  • ¼ cup almonds toasted sliced
  • 2 cups celery (cut on a bias)
  • 1 cup imitation crab gluten-free
  • cup mayonnaise (We used Japanese Kewpie Brand but can exchange with vegan or gluten-free Mayo as desired)
  • 1 teaspoon curry powder dried
  • cup edamame beans (shelled)
  • salt and white pepper to taste
  • cup peas thawed, previously frozen
  • 8 romaine lettuce leaves optional

Instructions

  • Add sliced almonds to a dry pan and toast until just slightly toasty around 2 minutes . Remove from pan and allow to cool.
  • In a medium bowl, add celery, imitation crab meat, mayonnaise, curry powder, edamame beans, salt , white pepper to taste, frozen peas and toss.
  • Lay out your lettuce cups on a plate, spoon in the crab salad and top with roasted almonds. (Optional) or just enjoy as is or on top of cracker or in a sandwich.
  • Enjoy!

Notes

If you are diabetic or want to reduce the carbohydrates please exchange imitation crab with real cooked crab meat or canned crab. In addition, remove the peas and add a low carb vegetable like cucumber instead. 
Leftover Asian crab salad, if stored in a sealed container in the refrigerator,  can last 3 to 4 days. As this kani salad recipe contains mayonnaise, please do not keep it out of the refrigerator for extended periods of time. The FDA recommends items made with mayonnaise not to be kept out of the refrigerator for more than 2 hours. 

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 418mg | Potassium: 418mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5197IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg