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Kawaii but realistic jellyfish salad with pear and imitation crab, thinly shredded jellyfish, surimi crab, cucumber, and pear tossed in sesame dressing in a glass bowl
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Jellyfish Salad with Pear & Imitation Crab

This ultra-refreshing salad layers crisp jellyfish with juicy pear and tender artificial crab (imitation crab / surimi), all tossed in a light sesame-rice vinegar dressing. Cool, crunchy, and delicately sweet—perfect as a chilled appetizer.
Course Appetizer, Cold Dish, Salad, Side Dish
Cuisine asian, Chinese, Seafood
Keyword artificial crab salad, Asian pear salad, chilled appetizer, Chinese jellyfish salad, cold seafood salad, imitation crab salad, jellyfish pear salad, jellyfish salad, jellyfish salad with crab, light seafood salad, sesame jellyfish salad
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 140kcal
Cost $16 for entire recipe

Equipment

  • Large mixing bowl
  • Medium bowl (for dressing)
  • Fine-mesh strainer or colander
  • Cutting board
  • Sharp chef’s knife
  • Measuring spoons
  • Whisk or small fork
  • Ice bath (large bowl + ice)

Ingredients

Salad

  • 8 oz dried salted jellyfish prepared (see prep below)
  • 6 oz artificial crab meat imitation crab sticks, shredded
  • 1 large Asian pear or ripe Bartlett pear peeled and julienned
  • 1 small English cucumber julienned
  • 2 scallions finely sliced
  • 1 tbsp toasted white sesame seeds
  • Optional: cilantro leaves thinly sliced red chile

Dressing

  • 2 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1½ tsp sugar or honey
  • 1½ tsp toasted sesame oil
  • 1 tsp neutral oil canola or grapeseed
  • Optional: ½ tsp chili oil

Instructions

🧂 Jellyfish Prep (Essential)

  • Rinse dried jellyfish thoroughly under cold running water.
  • Soak in plenty of cold water for 24–48 hours, changing water 3–4 times.
  • Pour hot (not boiling) water over jellyfish for 10–15 seconds until slightly curled.
  • Immediately plunge into ice water to keep it crisp.
  • Drain very well and slice into thin strips.

👩‍🍳 Instructions

  • Prepare crab: Gently shred imitation crab into thin strands; pat dry.
  • Make dressing: Whisk all dressing ingredients until smooth.
  • Assemble: In a chilled bowl, combine jellyfish, crab, pear, cucumber, and scallions.
  • Toss: Drizzle dressing over salad and toss gently to coat evenly.
  • Finish: Sprinkle with sesame seeds and optional herbs/chile.
  • Serve: Chill 5–10 minutes, then serve cold.

Notes

  • Jellyfish saltiness: Jellyfish varies by brand. Taste after soaking—if still salty, soak 4–6 hours longer with one more water change.
  • Do not boil jellyfish: Boiling makes it rubbery. Always use hot (not boiling) water and shock in ice water to keep it crisp.
  • Drain thoroughly: Excess water will dilute the dressing. Pat jellyfish and imitation crab dry before mixing.
  • Pear choice matters: Asian pear gives the best crunch. If using Bartlett or Bosc, choose firm-ripe fruit and cut just before serving.
  • Prevent browning: Toss pear lightly with a few drops of rice vinegar or lemon juice if prepping ahead.
  • Imitation crab handling: Gently shred by hand for best texture—don’t chop, or it will become mushy.
  • Balance the dressing: Start with half the dressing, toss, then add more to taste. Jellyfish releases moisture as it sits.
  • Make-ahead tip: Jellyfish can be prepped 1 day ahead and stored covered in the fridge; assemble the salad just before serving.

✨ Tips & Variations

  • Extra sweetness: Add ½–1 tsp pear juice to the dressing.
  • More seafood vibe: A drop of yuzu juice or lemon brightens the crab.
  • Crunch boost: Add thin carrot matchsticks or blanched snow peas.
  • Lower salt: Rinse jellyfish one extra time if sensitive to brine.