Crab Salad with Ponzu-Mayonnaise Dressing

Makes: 2 servings
This Japanese crab salad with Ponzu-mayonnaise dressing can be served with any Western or Asian meal. In our household, we always prepare this with miso soup together with the main dish, like Chicken Teriyaki and Katsudon. No need to go and spend money in a Japanese restaurant!

Crab Salad with Ponzu-Mayonnaise Dressing

What is ponzu sauce and where can I buy it?

Ponzu is a citrus-based Japanese condiment. It is tart and tangy, similar to a vinigraitte. Ponzu sauce is made by combining mirin, soy sauce, katsuobushi (dried bonito flakes), kombu (dried kelp), and finally the juice of a citrus, like lemon and orange. It is steeped overnight in the fridge, then liquid is strained to remove the katsuobushi flakes.

Ready-made Ponzu sauce can be purchased at Asian grocery stores or through online, like Amazon. If you wish to make your own, here’s a good recipe.

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Japanese Ponzu Sauce Crab Salad with Ponzu-Mayonnaise Dressing
Crab Salad with Ponzu-Mayonnaise Dressing

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Here’s what you’ll need…

TOOLS & EQUIPMENT:

  • whisk
  • small bowls
  • chopping board
  • knife

INGREDIENTS:

For the Salad:

  • 1 small bunch of romaine or iceberg lettuce, chopped into bite size
    • There is really no right amount of lettuce or eggs; use as much as you would like!
  • About 70 grams of Imitation crab meat
    • Nowadays, these are available in big local supermarkets.
  • 1 (or more) hard boiled egg, smashed with a fork
  • 1/2 cucumber, sliced (optional, but highly recommended)
  • 1/2 cup corn kernels (optional, but highly recommended)
    • The dressing goes very well with cucumbers and corn – they add texture and crunch too. I just didn’t have them at the time I took a photo.

For the Dressing:

  • 2 tablespoons Japanese Mayonnaise
    • I recommend Kewpie brand. If you can’t find Japanese mayo, use regular mayonnaise.
  • 1 tablespoon Ponzu
    • I use the Kikoman brand, and I can easily buy it in big local grocery stores, under Asian section.
  • 1 tablespoon toasted white sesame seeds
    • To toast your white sesame seeds: In a medium or large frying pan, spread about a cup of sesame seeds out in an even layer and cook over medium heat. Shake or stir the seeds constantly to keep the seeds moving, toasting them evenly and preventing burning, for about 5 minutes.
    • If you don’t have sesame seeds, use 1/8 to 1/4 teaspoon sesame oil(depending on how strong your sesame oil is).

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How to make Crab Salad with Ponzu-Mayonnaise Dressing

Steps in making Crab Salad with Ponzu-Mayonnaise Dressing

In a small bowl, combine all the ingredients for the dressing and mix well. Use a whisk to remove lumps. Set aside.

Steps in making Crab Salad with Ponzu-Mayonnaise Dressing

Wash and cut the lettuce into bite-size pieces. Flake the imitation crab meat and smash the hard-boiled egg with a fork.

If using cucumber, slice them into small pieces. If using corn kernels, cook them first (if from frozen) according to package instructions or drain the liquid (if using canned).

Steps in making Crab Salad with Ponzu-Mayonnaise Dressing

Combine all the salad ingredients in a serving bowl. When ready to serve, pour the dressing over the salad and mix well.

Crab Salad with Ponzu-Mayonnaise Dressing

Refreshing and delicious Japanese-style crab salad; the ponzu-mayonnaise dressing makes the difference!
Servings: 2 servings

Ingredients

For the salad:

  • 1 small bunch romaine or iceberg lettuce
  • 70 grams imitation crab meat
  • 1 piece hard boiled egg smashed with fork
  • 1/2 piece cucumber optional
  • 1/2 cup corn kernels - fresh or frozen optional

For the Ponzu-mayonnaise dressing:

  • 2 tablespoons Japanese mayonnaise
  • 1 tablespoon Ponzu
  • 1 tablespoon toasted white sesame seeds

Instructions

  • MAKE THE DRESSING. In a small bowl, combine all the ingredients for the dressing and mix well. Use a whisk to remove lumps. Set aside.
  • PREPARE THE SALAD INGREDIENTS. Wash and cut the lettuce into bite-size pieces. Flake the imitation crab meat and smash the hard-boiled egg with a fork. If using cucumber, slice them into small pieces. If using corn kernels, cook them first (if from frozen) according to package instructions or drain the liquid (if using canned). Combine all the salad ingredients in a serving bowl.
  • SERVE. When ready to serve, pour the dressing over the salad and mix well. 

* Adapted from Just One Cookbook

Japanese Crab Salad with Ponzu-Mayonnaise Dressing

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