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Crab Stick Salad

Yields1 Serving

 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.