Creamy Corn and Crab Salad
Bright, crisp, and slightly sweet, this creamy corn and crab salad blends juicy corn kernels with shredded crab and a lightened-up, Japanese-inspired dressing.
Equipment
- mixing bowl
- small saucepan
- strainer or colander
- knife and cutting board
- measuring spoons
Ingredients
- 2 cups fresh sweet corn kernels about 2 ears of corn, or substitute 1 canned sweet corn, drained well
- 200g imitation crab sticks
- 1 tbsp toasted sesame seeds
- ΒΌ cup nori strips
For the dressing:
- 3 tbsp Japanese mayo
- 1 tbsp light soy sauce
- 1 tsp rice vinegar
- 2 tbsp yogurt optional
Instructions
- Start by boiling the fresh corn kernels for 2 to 3 minutes, then drain them completely and set them aside to cool. If you are using canned corn, give it a good rinse under cold water and drain it well to remove any excess liquid.
- Next, prepare the imitation crab sticks. Cut each stick in half first, then gently pull the fibers apart to shred them into thin strips. Transfer the shredded crab into a mixing bowl along with the cooled corn.
- Now, build the creamy dressing right in the bowl. Add the Japanese mayo, a splash of light soy sauce, rice vinegar, and the yogurt for that bright, balanced base.
- Sprinkle in the toasted sesame seeds for crunch. Top it off with the nori strips, then give everything a gentle, thorough toss until the corn and crab are evenly coated in the dressing.
- For the best flavor and texture, cover the bowl and let it chill in the fridge for at least 15 to 20 minutes before serving. This gives the cold ingredients time to settle and blend together. Transfer to a plate or serving bowl, and enjoy!