Dungeness Crab Salad For Sushi And Poke

Dungeness Crab Salad for Poke and Sushi

If you're looking for a creamy crab topping for poke bowls or sushi, try this Dungeness Crab Salad. It uses just four ingredients; there's no cooking, and you can mix it all in one bowl.

Living in the Pacific Northwest means I have easy access to the best crab in the world. Not only is it available in almost every local grocery store, but you can also catch Dungeness crab in many locations along the coast and in the Puget Sound region. There are even spots where you can catch it off a dock or pier if you don't have a boat (or friends with a boat). If you ever get the chance to go crabbing, I highly recommend it. It is SO fun!

Why You'll Love This Dungeness Crab Salad

• Just four ingredients - Crab, Kewpie mayo, sesame oil, and rice vinegar. That's all you need.
• No cooking required - Just mix it, chill it, and you're finished.
• It works for both poke and sushi - Try it in bowls, hand rolls, sushi bakes, or on crispy rice.
• It's easy to make ahead - Crab salad keeps well in the fridge until you're ready to put your bowls together.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Dungeness crab meat - Use cooked, picked crab meat. If you can't find Dungeness, lump blue crab, snow crab, or king crab are good substitutes. Imitation crab works too, but the flavor and texture will be different.
• Kewpie mayo - Kewpie is made with egg yolks, so it's richer and a little tangier than regular mayo. I do not recommend subbing in regular mayo.
• Sesame oil - Use toasted sesame oil for the best flavor. A little goes a long way!
• Rice vinegar - I prefer unseasoned rice vinegar, but sushi rice vinegar also works in this recipe.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Mix - Add all of the ingredients to a bowl. Gently mix until everything is evenly combined.
2. Chill - Cover the bowl and refrigerate until you're ready to use.

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Recipe Tips

• Check for shell - Even well-picked crab can have a few small pieces left. Biting into a chunk of shell is the worst, so take your time and do your best! Even if you buy pre-shelled lump crab meat, there can be some remnants left behind.
• Pat the crab dry - Excess water will dilute the dressing.
• Fold, don't stir - Use a spatula and a gentle touch to keep some nice chunks of crab. If you mash it into a paste, you'll lose a lot of the texture.
• Keep chilled - This salad is best served cold, especially in sushi rolls or over warm rice, where the contrast is really nice.
• Spice it up - A little sriracha or chili garlic sauce turns this into a spicy crab salad.
• Pair it with good rice - If you want to make a full sushi night, check out my King Salmon Nigiri with Lemon for tips on seasoning and shaping the rice.

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Recipe FAQ

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More Recipes Like This

• Spicy Dynamite Rolls
• California Roll Bowl
• Salmon Sushi Stack (No Rolling Required)
• Bluefin Tuna Poke Bowl

Serving Suggestions

• Vietnamese-Style Spring Rolls
• Spring Roll Bowls
• Miso Soup Recipe
• Asian Cucumber Salad
• Quick Cucumber Kimchi
• Togarashi Aioli Recipe (works as a drizzle for the spicy rolls and poke bowls)

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