Crab Stick Salad
AuthorAmy Erez
12 oz crab sticks (found in Japanese markets, these are actually made with fish)
⅔ cup mayonnaise
3 tbsp jalapeño, minced
2 scallions, chopped
1 stalk celery, chopped
1.70 oz red onion, minced
2 tbsp rice vinegar
1 dash white pepper, garlic powder, salt
1
Defrost crab sticks if frozen. Remove plastic wrapping from crab sticks.
2
Separate into crab sticks strands and chop into pieces about 1” long.
3
Prepare other ingredients and mix into crab.
4
Stir well and refrigerate at least one hour before serving.
Delicious served as part of a Chirashi Bowl or as a main dish salad on a hot summer day.
Ingredients
12 oz crab sticks (found in Japanese markets, these are actually made with fish)
⅔ cup mayonnaise
3 tbsp jalapeño, minced
2 scallions, chopped
1 stalk celery, chopped
1.70 oz red onion, minced
2 tbsp rice vinegar
1 dash white pepper, garlic powder, salt
Directions
1
Defrost crab sticks if frozen. Remove plastic wrapping from crab sticks.
2
Separate into crab sticks strands and chop into pieces about 1” long.
3
Prepare other ingredients and mix into crab.
4
Stir well and refrigerate at least one hour before serving.
Delicious served as part of a Chirashi Bowl or as a main dish salad on a hot summer day.
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