Salade de kani (surimi)

Ingrédients

• 1 Japanese cucumber or 1/2 English cucumber, sliced thin (use the thinnest setting if you are using a mandolin)
• 3 ounces imitation crab (finely chopped lengthwise)
• 2 tablespoons shallot (minced)
• 2 1/2 tablespoons Japanese kewpie mayonnaise or regular mayonnaise
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 1/2 teaspoon soy sauce
• 1/4 teaspoon ground black pepper
• Use all the ingredients from above plus 1 tablespoon sriracha sauce or more.

Préparation

1. 1

   Remove excess water from the sliced cucumber: Take cucumber slices in the palm of your hands and squeeze out as much water as you can – be careful not to break the slices.

2. 2

   Cut the crab: Lightly shred or chop the imitation crab and set aside.

3. 3

   Put the salad together: Put cucumber, shallot, and imitation crab in a bowl and toss.

4. 4

   Make the dressing: In a separate bowl, whisk the mayonnaise, rice vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.

5. 5

   Add the dressing to the salad: Pour the dressing over the cucumber, shallot, and fake crab meat. Stir well until the vegetables and crab meat are evenly coated. Serve.