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Asian Californian Mexican Faux Crab Salad Recipe

Craving a fusion fiesta? This Asian Californian Mexican Faux Crab Salad delivers a vibrant explosion of flavors! Inspired by a popular food blog, this recipe cleverly adapts a beloved dish to be kosher-friendly. Get ready for a delicious mix of your favorite Asian, Californian, and Mexican ingredients in one incredible salad. Easy to make in just 15 minutes, it's perfect for a quick weeknight meal or a fun appetizer.

Prep Time 10 mins
Cook Time 15 mins
Calories 108 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Asian Californian Mexican Faux Crab Salad 79

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Californian Mexican Faux Crab Salad

  • 1/2 cup finely chopped red bell pepper
  • Tomatoes (not included in recipe)
  • Scallions (not included in recipe)
  • Garlic Clove (not included in recipe)
  • 1/4 cup chopped cilantro, plus extra for garnish
  • 1/2 teaspoon sriracha (or more, to taste)
  • 2 tablespoons fresh lime juice
  • Salt & Freshly Ground Black Pepper (not included in recipe)
  • 1 large avocado, diced
  • 2 tablespoons lime juice
  • Sour Cream (not included in recipe)
  • Surimi (not included in recipe, hearts of palm used as faux crab)
  • Toasted sesame seeds, for garnish
  • Nori (not included in recipe)
  • 1 teaspoon sesame oil
  • 1 (14.75 ounce) can hearts of palm, drained and roughly chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground cumin

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How to Make Asian Californian Mexican Faux Crab Salad

  1. Prepare the avocado: Dice 1 large avocado and gently toss with 1 tablespoon lime juice to prevent browning.
  2. Combine the faux crab: In a large bowl, combine 1 (14.75 oz) can of hearts of palm (drained and roughly chopped), mimicking the texture of crab meat, with 1/2 cup of finely chopped red bell pepper, 1/4 cup chopped red onion, and 1/4 cup chopped cilantro.
  3. Make the dressing: Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon sesame oil, 1/2 teaspoon sriracha (or more, to taste), and 1/4 teaspoon ground cumin in a small bowl.
  4. Assemble the salad: Add the diced avocado to the crab mixture. Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately: Enjoy the refreshing and flavorful salad as is, or serve it over a bed of mixed greens for added texture.
  6. Optional Garnish: Garnish with toasted sesame seeds and extra cilantro for added visual appeal and flavor.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

7g

Fat

6g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Lunch Seafood American Asian Mexican Southwestern United States Dinner Party Kosher Crab Dietary Shellfish Brunch Presentation Served Cold