Crab Salad

Here’s my quick crab salad recipe I love whipping up whenever i’m in the mood for something savory, refreshing, and delicious— it almost gives me California roll vibes, but deconstructed ! You can enjoy just as is, over rice, or even in a seaweed snack wrap ! In this recipe video, I also did a quick japanese mayo comparison between traditional japanese mayo and kewpie “japanese style mayo” I found from my local Costco . Spoiler alert —just add a pinch of msg into the japanese style mayo, it will taste super similar and give you that umami flavor that you taste in traditional Japanese mayo (:

What you’ll need:

Servings: 2-4

• 6 imitation crab sticks

• 1-2 English cucumbers

• 2 T japanese mayonnaise

• 1/2 T sriracha

• 1 tsp ponzu sauce

• 1 tsp sesame oil

• 2-4 chopped green onions

• 1 T masago

• sesame seeds

• furikake

• seaweed snacks (optional)

Instructions:

1. Start off by rinsing green onions and cucumber. Pat dry.

   -Chop green onions

   -Shred cucumber longways to create noodle-like strands

   -Set aside

2. Prepare imitation crab sticks:

   -If using frozen, boil them in hot water for just a 2-3 minutes to defrost.

   -Next let them cool slightly before shredding with fingers into skinny strands

   -Place crab strands into a large mixing bowl, along with cucumber strands, masago, and chopped green onions .

3. Season with japanese mayo, sriracha, ponzu, and sesame oil . Mix gently to combine .

   *You can substitute ponzu with soy sauce and lemon juice

4. Transfer a portion to an individual serving bowl and garnish with sesame seeds and furikake . Enjoy right away !

   *Any leftovers can be saved by placing in an airtight container and kept in the refrigerator for up to 3 days .