Crab & Wasabi Appetizers
Prep time
Total time
Crab salad appetizers are delicious with a hint of wasabi.
Recipe type: Seafood
Cuisine: Seafood
Serves: ~12
  • 1 can fancy lump crab meat
  • 1 Tb. mayonnaise
  • 1 Tb. celery, minced
  • Dash kosher salt
  • Dash freshly ground black pepper
  • Sprinkle of lemon juice (optional)
  • 2 Tb. mayonnaise
  • ½ - 1 tsp. wasabi powder (depending on how spicy you like it)
  • ¼ c. dried wasabi peas
  • Low sodium soy sauce (a splash on top of each serving)
  • 1 package small rice crackers
  1. Drain liquid from the crab. (Optional - rinse slightly under water to eliminate some sodium).
  2. In a small bowl, combine crab, 1 Tb. mayonnaise, celery, salt, pepper (and lemon, if using); refrigerate until ready to use (see Notes).
  3. In another bowl, combine 2 Tb. mayonnaise with wasabi powder; refrigerate until ready to use.
  4. Place peas in a small resealable bag or piece of plastic wrap and seal well. Place on a cutting board and mash with a rolling pin, meat tenderizer or heavy wooden spoon until crumbly. Set aside until ready to assemble.
  5. Place a small dollop of wasabi mayonnaise on each cracker. Top with a scant 1 tsp. of crab salad. Add a dab of soy sauce on top, then top with crushed peas.
It's ideal to refrigerate the crab salad for about 1 hour for maximum flavor, but if you don't have much time (like I did), refrigerate as long as you can, then serve.
Recipe by My Delicious Blog at