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crab & seaweed salad

Edible kelp, a popular variety of seaweed, steals the spotlight in our Crab & Seaweed Salad recipe. This Maine seafood packed recipe is a remarkable source of iodine, a mineral vital for healthy thyroid function. The thyroid ensures proper metabolism, brain development, and energy production. In addition, sea vegetables like kelp contain significant amounts of iron, calcium, and magnesium, promoting strong bones, improved blood circulation, and muscle function. The lean protein content in crab meat supports muscle growth and repair, aids in weight management, and contributes to a healthy immune system. 

In addition to this Crab & Seaweed Salad’s nutritional value, sea vegetables and crab meat bring a unique oceanic flavor and texture to this easy to make dish. Our high-quality edible kelp adds depth and character to each bite and an umami-rich taste enhancing the overall flavor profile of the seaweed salad. It complements the delicate sweetness of crab meat, white rice, and lettuce creating a harmonious balance that delights the taste buds. The gentle brininess of roasted sea vegetables on this light yet filling lunch or side dish imparts a refreshing and oceanic essence, transporting you straight to the beach or a coastal town with every mouthful.

For this recipe, we used Organic Whole Leaf Sugar Kelp, but you could substitute our Organic Sugar Kelp Flakes or Organic Alaria Flakes. A range of seafood would be delicious on this salad, like Maine Lobster from Sea To Table or wild caught salmon. Including soy sauce would increase the depth of umami in this Crab & Seaweed Salad recipe as well as an acidity and bitterness to bring all the flavors together. 

Prep Time: 30 minutes

Makes: 2 servings

You’ll Need

  • 1 large leaf of Organic Whole Leaf Sugar Kelp (or 2 medium, several small)
  • ½ lb crab meat 
  • 1 cup white rice
  • ½ cup green lettuce or leafs, washed and finely chopped 
  • ¼ medium large cucumber, washed and chopped
  • ½ cup edamame 
  • 4-5 radish, washed and chopped
  • 1 tbsp spicy mayo 
  • Salt, pepper, lemon to taste
  • Sesame seeds 
  • Drizzle of soy sauce

Begin by cooking rice in a rice cooker or on the stove following the rice instructions. 

In a bowl of water, or under running water, rehydrate your Organic Whole Leaf Sugar Kelp. Once rehydrated, blot dry with a paper towel and open leaf so it is as flat as possible then place into an air fryer or oven at 350 degrees until crisp. Should only take a few minutes. Remove from oven or air fryer and set aside.

In a bowl, combine radish, cucumber, crab meat, edamame, spicy mayo, salt, sesame seeds, and a drizzle of soy sauce and mix well. Add more seasoning or mayo to taste. 

Once rice is complete, spoon onto a plate or into a bowl and top with chopped green lettuce and crab mixture. Squeeze lemon juice into the top and crumble your crispy Organic Whole Leaf Sugar Kelp on top of everything to finish off the Crab & Seaweed salad. 

Enjoy. Can be stored in the fridge for up to a week. Reheat or enjoy cold.