The Pioneer Woman Tasty Kitchen
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Spicy Crab Salad

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Level: Easy

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Description

Japanese Kani Salad is a tribute to balance: cool and spicy, silky and crisp, sweet and tart, light and filling. The spicy dressing caresses the smooth cooling ribbons of cucumber, crab meat and mango, sprinkled with crunchy panko. A symphony of contradiction in every bite.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Mayonnaise
  • 2 Tablespoons Rice Vinegar
  • ½ teaspoons Sugar
  • 1 teaspoon Sriracha
  • ½ teaspoons Paprika
  • ½ teaspoons Grated Ginger
  • 1 pinch Salt
  • _____
  • FOR THE SALAD:
  • 4 sticks Kani (1/2 Lb. Imitation Crab)
  • 1 whole Cucumber, Peeled And Shredded
  • 1 whole Firm Mango, Peeled And Shredded
  • ¾ cups Panko Breadcrumbs

Preparation

Whisk the dressing ingredients together. Taste for seasoning and set aside.

Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and mango in a food processor (or julienne by hand) and place in the bowl.

Toss with the dressing and top with panko immediately before serving.

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