Japanese Crab Salad
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Japanese crab salad is one of my go to dishes when I want something impressive but don't have much time. The beauty of it is that there's absolutely no cooking involved, which means dinner can be on the table in just 20 minutes. Soft shell crab is the star here, tender and delicious, while the vibrant mix of greens, carrots, and cucumber keeps things fresh and light. The sesame oil and yuzu dressing ties everything together with authentic Japanese flavors that taste way fancier than the effort requires. Plus, all those raw vegetables mean you're getting loads of vitamins and nutrients without any of the fuss. It's simple, healthy, and genuinely delicious.
Ella x
Ingredients
- 400soft-shell crab
- 2mixed greens
- 1carrots
- 1cucumber
- 60sesame oil
- 120soy sauce
- 30yuzu juice
- 2ginger
- 4scallions
- 2sesame seeds
- 1salt
- 1black pepper
Detail level
Instructions
- 1
Rinse the mixed greens in a fine mesh sieve under cold running water, then pat dry with paper towels.
- 2
In a large bowl, whisk together the sesame oil, soy sauce, yuzu juice, grated ginger, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 3
Add the softened sesame seeds to the bowl and whisk until well combined.
- 4
Add the mixed greens to the bowl and toss to coat with the dressing.
Tip: Massage the greens for 2-3 minutes to release their natural oils.
- 5
In a separate pan, heat 1 tablespoon of sesame oil over medium heat.
- 6
Add the sliced scallions to the pan and cook until slightly caramelized, about 3-4 minutes.
Tip: Flip the scallions halfway through cooking.
- 7
Once the scallions are cooked, add them on top of the mixed greens.
- 8
Cut the soft-shell crab into bite-sized pieces and add to the bowl.
Tip: Toss gently to combine.
- 9
To serve, divide the salad among individual plates and garnish with additional scallions if desired.
- 10
Serve immediately and enjoy!
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