Description
A refreshing crab salad with crisp vegetables and a creamy dressing, perfect for summer picnics and gatherings.
Ingredients
- 1 lb crab stick
- ½ large English cucumber (julienned)
- 1 large carrot (julienned)
- ½ cup Japanese mayonnaise (or regular mayo)
- 1 ½ tablespoons lemon juice (or more, to taste)
- Salt & pepper (to taste)
- 2 teaspoons sriracha (optional, for spice)
Instructions
- Whisk together the Japanese mayonnaise and lemon juice in a small bowl until smooth. Adjust seasoning with salt and pepper to taste. If you like it spicy, stir in the sriracha.
- Shred the crab stick by hand or with a fork, breaking it into bite-sized pieces.
- Combine in a large bowl the shredded crab stick, julienned cucumber, and carrot.
- Toss the mixture with your desired amount of dressing, ensuring everything gets coated.
- Serve immediately or chill in the refrigerator before serving for a refreshing touch.
Notes
Make the salad ahead of time but add the dressing right before serving for optimal crunchiness.
