Avocado Crab Salad with Wasabi Mayo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Japanese-style salad with tender imitation crab, ripe avocado, and spicy wasabi-infused mayo. This japanese-inspired seafood (vegetarian) ready in about 15 minutes pairs imitation crab sticks, ripe avocado, wasabi paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 2 ripe avocados into 1/2-inch cubes. Set aside.
  2. Step 2: In a large bowl, combine 8 oz imitation crab sticks, 3 tbsp Japanese mayo, 1 tsp wasabi paste, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Mix until well combined.
  3. Step 3: Add diced avocado and 1/2 cup sliced red radishes, gently tossing to avoid mashing avocado.
  4. Step 4: Transfer to a serving bowl, top with 1 tbsp toasted sesame seeds. Serve chilled with chopsticks.

Frequently asked questions

How long does Avocado Crab Salad with Wasabi Mayo take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado Crab Salad with Wasabi Mayo?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Avocado Crab Salad with Wasabi Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado Crab Salad with Wasabi Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado Crab Salad with Wasabi Mayo vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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