SPICY KANI SALAD
This is a gluten free Japanese crab salad that is served with cucumber and Sriracha mayonnaise. it is topped with crunchy panko breadcrumbs and served on top of lettuce. The spice level can be altered to your taste.
Ingredients
- 8 oz Crab meat imitation or lump
- ½ cup Cucumber seeded and sliced into matchsticks
- ¼ cup Mayonnaise
- 1-2 tsp Sriracha
- 1 tsp Lemon juice
- ½ tsp Mirin gluten free
- ¼ cup Panko breadcrumbs gluten free
- 1 tbsp Butter
- Sesame seeds (optional) for garnish
- Lettuce shredded
Instructions
- In a small skillet over medium heat brown the panko breadcrumbs in 1 tbsp of butter. Cook until light brown in color, about 5 minutes. Set aside to cool.
- In a small bowl combine mayonnaise, Sriracha, Mirin and lemon juice. Set aside in refrigerator.
- Slice seeded cucumber into small matchsticks and shred crabmeat. Place in a medium sized bowl.
- Add Sriracha mayonnaise to the cucumber & crabmeat mixture and mix well. Top with panko breadcrumbs and sesame seeds just before serving on top of lettuce.
Notes
CAL 200 CARB 14G FAT 13G PROTEIN 5G FIBER 0G SUGAR 4G