Introduction 📜
This fresh and zesty crab salad is the perfect appetizer for warm-weather gatherings or seafood lovers looking for something light yet indulgent. Combining the richness of Kewpie mayo with the citrusy brightness of lime and the kick of serrano chile, it brings together bold flavor in a simple 10-minute prep. Featuring premium lump crabmeat, fresh herbs, and crunchy red onion, this salad is both refined and easy to make at home.
Nutrition Information 🧬
Calories: 220
Protein: 18g
Carbohydrates: 3g
Fat: 15g
Sodium: 430mg
Fiber: 1g
Quick Facts 📊
Cuisine: Fusion (Japanese–Latin American)
Prep Time: 10 min
Cook Time: 0 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container in the refrigerator for up to 1 day.
Freezing: Not recommended due to the delicate texture of the crabmeat and herbs.
Reheating: This salad is best served cold and should not be reheated.
Serving Suggestions 🍽️
Pair with crispy toast points, gourmet crackers, or fresh endive leaves. It’s excellent alongside a seafood platter or as part of a light brunch. Sparkling water with lime or a mild iced green tea are great drink pairings.
Recipe Origins 📜
This recipe draws inspiration from Asian fusion cuisine, blending Japanese-style Kewpie mayo with fresh herbs commonly used in Latin American dishes. The result is a vibrant salad that feels both festive and modern.
Common Mistakes ❌
Overmixing the crab: Stir gently to avoid breaking apart the lumps.
Skipping the herbs: Fresh mint and cilantro bring essential brightness—don’t omit them.
Using regular mayonnaise: Kewpie adds unique richness and sweetness; substituting changes the flavor profile.
Making too far in advance: This dish is best served fresh to preserve texture and taste.
Recipe Variations 🔄
Vegan Option: Substitute crab with hearts of palm or shredded jackfruit and use vegan mayo.
Gluten-Free Option: Serve with gluten-free crackers or fresh vegetables.
Low-Carb Option: Skip the toast or crackers and serve in lettuce cups or endive.
Frequently Asked Questions 🔍
Can I use canned crab?
Yes, but fresh lump crab offers a better texture and flavor.
Is Kewpie mayonnaise necessary?
It’s highly recommended, but you can substitute with a rich, egg yolk–based mayonnaise.
Can I make it spicier?
Add more minced serrano chile or include a dash of hot sauce to increase the heat.
Can I prepare it ahead?
Yes, up to 24 hours in advance. Add fresh herbs just before serving for best flavor.
Ingredients
- 3 tablespoons Kewpie mayonnaise
- 3 tablespoons minced red onion
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced fresh mint
- 1 1/2 teaspoons minced serrano chile
- Kosher salt, to taste
- Black pepper, to taste
- 8 ounces lump crabmeat, cooked and picked over
- Toasts, crackers, or endive spears, for serving
Instructions
Step 1
In a medium bowl, stir together Kewpie mayonnaise, red onion, lime zest, lime juice, cilantro, mint, and serrano chile until well combined.
Step 2
Season the mixture lightly with salt and pepper to taste.
Step 3
Gently fold in the crabmeat, being careful not to break up the lumps. Mix just until evenly coated.
Step 4
Taste and adjust seasoning with more serrano chile, salt, or pepper as needed.
Step 5
Serve immediately with toast points, crackers, or endive leaves.
