Kani Salad

Japanese, Salad, Seafood

Prep Time: 25 mins Cook Time: 25 mins Servings: 4 Source:

Ingredients

1 small serrano chile, stemmed, seeded, and minced

2 tablespoons (30ml) rice vinegar

1/4 teaspoon kosher salt; for table salt, use a pinch

1 small shallot (1 ounce; 28g), finely chopped

1 medium celery stalk (1 3/4 ounces; 50g), finely chopped

1/2 cup mayonnaise (3 1/2 ounces; 100g)

1/4 cup crème fraîche or sour cream (2 ounces; 60g)

2 tablespoons finely chopped fresh cilantro leaves and tender stems

1/2 teaspoon instant dashi powder, such as Ajinomoto

1 pound (454g) flake-style surimi seafood (imitation crab), patted dry (see notes)

Directions

In a medium bowl, stir together chile, vinegar, and salt. Let stand 10 minutes.

Meanwhile, place shallot in a fine-mesh sieve and rinse under hot water. Drain thoroughly.

Add rinsed shallot, celery, mayonnaise, crème fraîche, cilantro, and dashi powder to vinegar mixture, stirring with a silicone spatula until dashi powder dissolves.

Add surimi, and gently toss to combine.

Serve immediately.