Japanese Kani Salad 

Ingredients 

• 5 oz real or imitation crabmeat
• 1/2 English cucumber 
• 1/2 cup frozen or canned corn

For the Ponzu Mayonnaise Dressing

• 2 Tbsp Japanese Kewpie mayonnaise
• 1 Tbsp ponzu (you can make my Homemade Ponzu recipe)
• 1 Tbsp toasted white sesame seeds
• 1/2 tsp soy sauce

Instructions 

1. If you‘re using imitation crab, cut the sticks in half crosswise. Then, shred 5 oz real or imitation crabmeat into thin strips. Peel ½ English cucumber in a striped pattern. Cut the cucumber in half lengthwise, then cut diagonally into thin slices.
2. In a medium bowl, combine the shredded imitation crab, cucumber slices, and ½ cup frozen or canned corn (defrosted/drained) To the same bowl, add the dressing ingredients: 2 Tbsp Japanese Kewpie mayonnaise, 1 Tbsp ponzu, 1 Tbsp toasted white sesame seeds, and ½ tsp soy sauce. Combine well. Serve the salad in individual bowls or a large serving bowl. Enjoy!

To Make Ahead of Time

1. Keep the salad ingredients and dressing ingredients in separate containers in the refrigerator. Mix together right before you serve.