Mock Crab Salad with Tehina Sauce

Mock Crab Salad with Tehina Sauce
Prep time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • 2 pounds mock crab, thawed, flaked
  • 1 seedless cucumber, halved lengthwise and sliced very thin
  • 6 ribs celery, peeled and sliced very thin
  • 1 bunch scallions, sliced very thin
Tehina sauce:
  • 1-2 tbsps bottled hot sauce
  • 1 pound silken tofu
  • ¼ cup toasted sesame oil
  • ¼ tehina [tahini]
  • 2 tablespoons grated fresh ginger
  • ⅓ cup soy sauce
  • ⅓ cup brown rice vinegar
  1. Place all salad ingredients in a platter.
  2. Make the sauce: place all but last ingredients in a food processor, and process until smooth.
  3. Toss the salad with the sauce.
Some brands of mock crab contain dairy, so be sure to check the ingredients carefully
To make this dish gluten-free, also keep an eye on the brand of crab or use real crab, and choose wheat-free tamari instead of soy sauce.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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