Snow Crab Salad Recipe

Name: Sushi Takumi Japanese Restaurants Snow Crab Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz imitation or real snow crab meat; 1 each ripe avocado; 2 tbsp smelt roe (masago or tobiko); 2 cups mixed salad greens (thinly sliced or microgreens); 0.5 each cucumber, seeded and thinly sliced; 1 tbsp sesame seeds, toasted (white or mixed); 1 tbsp scallions, thinly sliced (for garnish); 3 tbsp mayonnaise (preferably Japanese/Kewpie); 0 to taste Japanese-style mayonnaise (optional for extra creaminess); 1 tbsp plain Greek yogurt; 1 tsp light soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp honey or mirin; 0.5 tsp fresh lemon juice; 0.5 tsp freshly grated ginger; 0.25 tsp garlic, finely grated or minced; 0.125 tsp white pepper; 1 tsp water (to thin, if needed); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.5 tsp toasted sesame oil (optional drizzle)

Inspired by Sushi Takumi Japanese Restaurant

Time20m

Serves2

Snow crab, smelt roe, avocado and sesame seeds with creamy sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

12 oz imitation or real snow crab meat

1 each ripe avocado

2 tbsp smelt roe (masago or tobiko)

2 cups mixed salad greens (thinly sliced or microgreens)

1/2 each cucumber, seeded and thinly sliced

1 tbsp sesame seeds, toasted (white or mixed)

1 tbsp scallions, thinly sliced (for garnish)

Creamy Sesame Sauce

3 tbsp mayonnaise (preferably Japanese/Kewpie)

0 to taste Japanese-style mayonnaise (optional for extra creaminess)

1 tbsp plain Greek yogurt

1 tsp light soy sauce

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp honey or mirin

1/2 tsp fresh lemon juice

1/2 tsp freshly grated ginger

1/4 tsp garlic, finely grated or minced

1/8 tsp White pepper

1 tsp water (to thin, if needed)

Finishing & Seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 tsp toasted sesame oil (optional drizzle)

Method

Salad Prep

Prepare crab

If using frozen snow crab, thaw completely in the refrigerator and pat dry. Flake or chop the crab meat into bite-size pieces, removing cartilage. Place in a bowl and lightly season with 1/8 tsp kosher salt and a small pinch of white pepper; toss gently and set aside.

Prepare vegetables

Wash and spin the salad greens or microgreens, then place on a serving platter or divide between plates. Peel, pit, and cut the avocado into 1/2-inch cubes; to prevent browning, toss the avocado gently with the 1/2 tsp lemon juice. Thinly slice the cucumber and scatter evenly over the greens.

Creamy Sesame Sauce

In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey or mirin, 1/2 tsp lemon juice, 1/2 tsp grated ginger, 1/4 tsp minced garlic, and 1/8 tsp white pepper. Whisk until smooth. If the dressing is too thick for dressing the salad, add up to 1 tsp water, 1/4 tsp at a time, until it reaches a creamy pourable consistency. Taste and adjust seasoning with a pinch of salt or a little extra soy sauce if needed.

Optional: for a silkier, lighter sauce, transfer the mixture to a small blender or use an immersion blender and pulse once or twice until fully emulsified.

Assembly & Finish

Place the seasoned crab meat in the center of the greens (or divide evenly across plates). Arrange the avocado cubes around or on top of the crab and scatter the sliced cucumber.

Drizzle 2–3 tbsp of the creamy sesame sauce over each serving (or toss gently with the greens if you prefer the dressing distributed). Reserve about 1 tsp of dressing to dot on top for presentation if desired.

Garnish each portion with 1 tbsp smelt roe sprinkled over the crab and avocado, 1 tsp toasted sesame seeds, and a light scattering of sliced scallions. Finish with a very light drizzle (about 1/2 tsp) of toasted sesame oil for aroma and an extra tiny pinch of black pepper.

Serve immediately. If preparing ahead, hold the avocado separate and dress the salad just before serving to prevent sogginess and browning.