Creamy, spicy, and full of flavor. Chef Brandon brings a Creamy Sriracha Crab Salad to Cooking Creations. Also known as a Kani Salad, this recipe is a Japanese style salad that is quick and easy and pairs great with everything from burgers to filet mignon. So, grab a cutting board and let’s get started.
1 package Imitation Leg Style Crab Meat
1 English Cucumber, Julienned
3 Green Onions, Julienned
1 Carrot, Julienned
3 /4 C. Mayonnaise
2 Tbsp. Sriracha Sauce
1 Tbsp. Lemon Juice
1 Tbsp. Sugar
1 tsp. Toasted Sesame Seeds
Salt and Pepper to Taste
1. Run a fork through each crab stick in order to break into thin julienne strips.
2. Toss together crab, cucumbers, Onions, and Carrots.
3. In a separate bowl mix salad dressing ingredients.
4. Fold dressing into crab mixture until coated.
5. Serve chilled and enjoy.
This salad is best served fresh due to the water content of the cucumber, it can get runny after sitting for long periods of time. It’s so good that it won’t make it that long and you’ll be asked for seconds before you even put the cutting board away! Share your photos by using #FourWindsCasino or emailing photos to firstname.lastname@example.org. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step by step videos.
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