This California roll-inspired imitation crab salad is fresh, filling, and crunchy. Better yet, this nutritious salad option will keep you full for hours.
Imitation crab is a versatile ingredient. You can use it to make rangoons, pasta dishes, sushi, ceviche, and more. I like to use imitation crab in salads, and this one is my favorite. I used imitation crab, cucumber, avocado, carrot, and quinoa to make it extra hearty. The main ingredients offer a delicious variety of textures and flavors made better with the soy vinaigrette. It adds a tangy, salty touch that’s also a bit sweet with some heat.
Why You’ll Love Imitation Crab Salad
Easy to make – Seriously, the hardest part is prepping the vegetables, which isn’t difficult.
Nutritionally sound – Imitation crab salad is packed with healthy whole foods and quinoa for an extra dose of protein. As for imitation crab, it isn’t as nutritionally valuable as real crab meat but is low in fat and calories.
Affordable – This recipe is a cheap, cheerful option for lunch, a light dinner, or a side. Cucumber, avocado, and carrot are inexpensive, a bag of quinoa will set you back $5, and eight ounces of imitation crab is only $2-3. That sounds like a money-saving option to me!
Tasty at any temperature – Slightly warm, room temperature, chilled – you name it, the salad is delicious, so don’t worry if you don’t have the patience to cool the quinoa thoroughly.
Imitation Crab Salad Ingredients Notes
To make imitation crab salad, you need the following:
- Imitation crab: There are several imitation crab options, including imitation crab legs, chunks, flakes, and shreds. Choose whatever you like.
- Cucumber: The cucumber’s light, refreshing crunch is unmatched.
- Avocado: It adds a cool, creamy element to the salad. Ensure that it is ripe.
- Quinoa: As mentioned, the salad is inspired by California rolls, so a rice-like element is needed, and quinoa is a healthier rice alternative. Stick with white or tri-colored.
- Soy sauce: The saltiness ensures the salad is seasoned well and adds rich umami flavor.
- Lemon juice: Fresh lemon juice adds a bright acidity to the dressing.
- Maple syrup: Since the soy sauce is relatively salty, maple syrup’s sweetness balances the vinaigrette’s flavor.
You’ll find the complete ingredients list with amounts in the recipe card below!
How to Make Imitation Crab Salad
Making imitation crab salad is a simple process that takes almost no time. To make it:
- Rinse the quinoa: Add quinoa to a strainer and rinse it under cold water to remove the bitter-tasting saponin from the exterior. Even if the packaging states that the quinoa has been washed, washing is still suggested.
- Cook the quinoa: Transfer the quinoa to a pot with broth, salt, and black pepper, and boil until all the liquid is absorbed.
- Cool the quinoa: Speed up the process by spreading it on a plate or platter, then transfer it to a large salad bowl with the other ingredients.
- Toss the salad: Toss the imitation crab salad ingredients together until they are well combined.
- Prepare the dressing: Whisk the soy sauce, lemon juice, oil, maple syrup, garlic, and chili flakes together in a small bowl until well combined.
- Dress and serve: Drizzle the dressing over the salad and give it another toss to distribute the vinaigrette evenly.
Variations, Substitutions, and Cooking Tips
Use rice – Swap the quinoa for white or brown rice if you’re not a fan of quinoa or happen to have leftover rice available.
Try real crab – If you have real crab meat, use it. Give it a rough chop and add it to the rest of the salad.
Swap crab for another protein – Chicken, fish, or tofu will do just fine.
Garnish with sesame seeds – They add a light, crisp crunch to the salad. You can use them as is, or toast them first.
Make it low carb – Replace the quinoa (or rice) in this imitation crab salad with greens, mushrooms, riced cauliflower, or broccoli.
Go creamy – If light vinaigrettes aren’t your thing, make a creamy dressing. A spicy kewpie mayo-based one isn’t a bad idea.
Make Ahead
You can make imitation crab salad ahead of time. To make ahead, instead of storing any that happens to be left over, assemble before serving (with the dressing and all) or brush the avocado with a bit of lemon juice instead of dressing the salad to prevent browning.
Storage and Freezer Tips
Imitation crab salad can be stored in an airtight container and refrigerated for up to 3 days, but I suggest eating it within a day or so when flavors and textures are at their peak. Although it will taste fine if you store the salad longer, the avocado will start to brown, and the cucumber will make the other ingredients soggy. The longer cucumber is refrigerated, the more moisture they release, and that excess moisture will water down the imitation crab salad.
Imitation Crab Salad
This California roll-inspired imitation crab salad is fresh, filling, and crunchy. Better yet, this nutritious salad option will keep you full for hours.
Ingredients
Salad
- 1 cup quinoa, rinsed and drained
- 2 cups reduced-sodium chicken or vegetable broth
- ¼ teaspoon fine sea salt
- 1/8 teaspoon black pepper
- ½ ripe avocado, diced
- ½ cup julienned cucumber
- ½ cup julienned carrot
- 2 green onions, thinly sliced
- 8 ounces imitation crab meat, chopped
- 2 sheets of nori, thinly sliced
- 1 tablespoon sesame seeds, for garnish
Vinaigrette
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegetable oil or neutral oil of choice
- 1 teaspoon maple syrup
- 2 garlic cloves minced
- 1/8 teaspoon red chili flakes
Instructions
- Pour the quinoa into a small saucepan with the broth. Add a pinch of salt and black pepper.
- Bring to a boil, reduce to a simmer, cover, and simmer for 15-20 minutes. Remove the quinoa from the heat once all the liquid is absorbed, and the tiny seeds have popped.
- Transfer the quinoa to a plate, fluff it with a fork, spread it out, and set it aside to cool.
- Add the quinoa to a large salad bowl once cooled. Follow with the avocado, cucumber, carrots, green onion, crab meat, and nori. Toss to combine.
- Whisk the dressing ingredients together in a small bowl.
- Drizzle the dressing over the salad, toss again, garnish with sesame seeds, and serve.
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