Crab Recipe

Prepare crab

If using fresh lump crab, gently pick through the meat to remove any shells and shred lightly with a fork. If using only imitation crab (surimi), shred or chop it into 1/2-inch pieces so it blends well with the dressing.

In a medium bowl combine Japanese mayonnaise, sriracha (or togarashi mayo), soy sauce, rice vinegar, sesame oil, and masago. Whisk until smooth and uniform.

Add shredded imitation crab and/or lump crab to the dressing. Fold gently until the crab is evenly coated. Stir in thinly sliced scallions, salt, and black pepper. Taste and adjust seasoning: a squeeze of lemon or an extra teaspoon of mayo for creaminess, more soy for saltiness, or more masago for texture.

If making maki rolls: place a nori sheet shiny side down on a bamboo rolling mat. Wet your hands and spread ~1/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice.

Arrange a line (about 2–3 tablespoons) of the crab salad across the rice about 1 inch from the bottom edge. Add a few cucumber julienne strips and 2–3 slices of avocado alongside the crab filling.

Using the mat, roll tightly away from you, pressing firmly to form a compact roll. Seal the top edge with a little water. Slice each roll into 6–8 pieces with a very sharp, slightly wet knife.

If serving a la carte (crab on its own): spoon generous mounds (about 1/3 cup) of crab salad into small lettuce cups or onto chilled appetizer spoons. Garnish with avocado slices, cucumber matchsticks, and microgreens or shiso leaves.

Plate the rolls or a la carte portions. Garnish with pickled ginger, a sprinkle of toasted sesame seeds, extra masago, and lemon wedges on the side. Offer soy sauce and wasabi for the table.

Whisk together Kewpie mayonnaise, sriracha, and rice vinegar in a small bowl until smooth. Transfer to a squeeze bottle and drizzle lightly over sliced rolls or a la carte portions for added heat and visual appeal.

Serve immediately for best texture. Leftover crab salad can be refrigerated in an airtight container up to 24 hours; the texture will soften as the dressing absorbs into the crab.