Allergic to crabs? Then, this salad recipe is perfect for you!
Kani (カニ, 蟹) is a Japanese work for crab but this salad is most popularly prepared using "surimi" (fish paste-a Japanese substitute ingredient for shellfish). I have tried using real crab lumps but the kani sticks makes this recipe much more easier & convenient. Real crab meat would be a great option for a paleo diet.
It's cucumber season and if you have planted some in your backyard like I did, you'll be wondering what to make next other than pickles. This salad makes for a fine accompaniment with any protein. It feels light and the cucumber makes it taste so refreshing.
Trivia: Cucumber is a proven effective cure for hangovers. With the salt rich crab sticks, it pairs perfectly well to hydrate and replenish sodium chloride in the body. It also easily takes care of that dreaded alcohol morning breath and much needed fiber that aids to detox after that night of "a little too much."
Kani Salad (Japanese Cucumber & Crab Salad)
Ingredients:
4 sticks Crab sticks (surimi)
2 pcs. Cucumbers (cut into spiral noodles or julliene cut, do not include the seeds)
1/2 cup Shredded Nori (optional)
*You may add carrots or iceberg lettuce if you like but it this particular recipe I decided to add nori (roasted seaweed) to give it an extra umami flavor.
Dressing:
1 tbps. Ginger (finely minced)
1 tbsp. Dark Sesame Oil
1/4 cup Mayonnaise
To taste Wasabi or Togirashi for spice (Hot sauce would make for substitute)
Garnish: Optional
Masago (Capelin Roe) or Tobiko (flying fish roe)
Furikake or Roasted Sesame Seeds with Nori
Instructions:
Add together all the ingredients for the dressing and mix well. Set aside to chill. (Making the dressing ahead allows the ginger flavor to incorporate well with the other ingredients.)
Prepare the cut vegetables & shred crab sticks in threads, toss to combine.
Add in the dressing and mix until homogenous.
Garnish and serve cold
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