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Spicy Crab Salad
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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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