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+ servings
3.6 from 10 votes
seafood salad
Seafood Salad with Asian Flavors
Prep Time
15 mins
Total Time
15 mins
Seafood salad takes on an Asian flair and is made with crab, shrimp, tobiko and mayo with some added spice as well. Gluten-Free and Dairy-Free. A perfect appetizer to an Japanese or Asian themed meal.
Course: Salad
Cuisine: Japanese
Servings: 8
Calories: 116 kcal
Author: Vicky Berman
  • 7 oz crab stick imitation crab meat - splurge and get the good stuff - fish cake!,
  • 1 cup diced shrimp about 3/4 pound uncooked shrimp with shell on
  • 3/4 cup tobiko fish roe
  • 1/2-3/4 cup mayonnaise
  • 1 green onion thinly sliced
  • Tabasco or Sriracha to taste
  • for garnish: thinly sliced avocado and cucumber cut into matchsticks
  1. Bring water to a boil in a pot, add shrimp and cook until white and cooked through 2-3 minutes. 

    Cut crab sticks into 4 pieces and crumble them with your hands.

  2. In a large bowl combine crab, shrimp and fish roe. Mix. Add scallions or chives. Mix.
  3. Add 6 tablespoons mayonnaise and 1 tablespoon Sriracha. Mix. Add more mayonnaise if needed. Serve garnished with thinly sliced avocado, cucumber in matchsticks.
  4. Add Tabasco to taste to add a bit of a kick.
Nutrition Facts
Seafood Salad with Asian Flavors
Amount Per Serving
Calories 116
* Percent Daily Values are based on a 2000 calorie diet.