Asian Lump Crab Meat Salad
Asian Lump Crab Meat Salad
MThis is the first time I have ever made an Asian dish that include almost no kind of soy sauce (tamari etc). It so amazing. All the Asian influence comes out in the toasted sesame seeds, the sriracha and the sesame oil.
This is an expensive dish. Jumbo Lump crab meat runs about $30 a pound. To save a bit you can use regular lump. I would not go all the way to canned crab or it would be lots of shreds. This is worth it – a nice splurge!
Servings: 4 appetizers or 2.5 entrees
Ingredients:
1lb jumbo lump crab meat, sorted with any shells removed.
2 celery stalks, finely diced, including leafy green tops
2 green onions, finely sliced
1 cup napa cabbage, thinly sliced, then diced (about 1/3 of a medium head)
1/4 cup mayonnaise
1 Tbsp. toasted sesame seeds
1 Tbsp. Sriracha hot sauce
1 tsp. sesame oil
1 tsp. agave
1 tsp. soy sauce
1 tsp. seasoned rice vinegar
1/2 Cup unseasoned panko bread crumbs
Optional for serving: shredded iceberg lettuce, sesame seeds, mandarin oranges, and minced cilantro.
Instructions:
Gently sort through the crab meat, ensuring any shells are removed and set aside. In a medium-sized mixing bowl combine the next 10 ingredients and stir to coat evenly. Gently fold the crab into the mixture. This salad can be made ahead of time to this point, and refrigerated for up to 24 hours. Fold in the Panko bread crumbs just before serving, so they maintain their crunch. Consistency should be light and fairly dry. Serve a scoop over thinly shredded iceberg lettuce and top with additional sesame seeds. I like serving as an appetizer in short-stemmed ice cream glasses or small bowls with chopsticks.
Enjoy!
Cheers,
Zola
