Crab Salad with Cucumbers and Daikon
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
In our country, crab salad is considered a winter dish and is most often served at the New Year's table. But, really, why is that? In fact, if you move away from the mountain of rice and chopped eggs, crab salad fits perfectly into summer. Our recipe editor, Sarah Johnson, came up with an unusual recipe that includes fresh cucumber, daikon, sesame, and sriracha sauce. It turned out to be the perfect juicy summer appetizer that teases with exotic aromas and, to be honest, ignites the desire to drink. But in honor of the season — only mojito (you can find a non-alcoholic version through the link).
Ingredients
- Crab sticks in brine - 7.1 oz
- Cucumbers - 7.1 oz
- Daikon - 7.1 oz
- Mayonnaise - 2.5 oz
- Sriracha - 1 tablespoon
- Lemon - ½ pieces
- Cilantro - 3 sprigs
- Toasted Sesame - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Toast the sesame seeds in a dry skillet until golden brown.
Step 2
Mix the mayonnaise with the juice and zest of half a lemon, then add sriracha, salt, and pepper.
Step 3
Tear the crab sticks into strands.
Step 4
Grate the cucumbers using a grater designed for Korean-style carrots.
Step 5
Grate the daikon as well.
Step 6
Tear the leaves off the stems of the cilantro.
Step 7
Mix the cucumbers, daikon, and crab sticks.
Step 8
Add the prepared sauce and stir.
Step 9
Transfer the salad to a plate.
Step 10
Before serving, sprinkle with toasted sesame seeds.
Step 11
Garnish the finished salad with cilantro leaves.
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