Seafood salad takes on an Asian flair and is made with crab, shrimp, tobiko and mayo with some added spice as well. Gluten-Free and Dairy-Free. A perfect appetizer to a Japanese or Asian themed meal. Ready in minutes.Seafood salad might currently be my favorite salad. My family’s favorite cuisine is Japanese and one of our favorite restaurants is Fugakyu in Brookline, MA. It took me a while to warm up to Japanese food. I remember distinct memories of my parents desperately trying to explain to me that sushi was indeed much more delicious, sophisticated and healthier than chicken fingers and fish sticks. I wasn’t having it though.
Sushi was weird and I wasn’t going anywhere near it.
Then one magnificent day something happened. A light bulb went off. I was finally off of the chicken fingers diet and ready to accept my new grown up food and my cuisine of choice just so happened to be Japanese. I must have been 12 or 13 at the time and ever since then it’s been true love.
I live for Japanese food these days. Sushi rolls and sushi in general are simply the greatest foods in the world if you ask me. I mean is there anything better than a soft shell crab roll or simpler yet a sushi bowl?
Basically any time I’m finishing up my Japanese dining excursion, I’m always already planning for my next dinner out. I mean how could you not love Japanese food? All that fresh fish and those sharp flavors, oh I love it. Tell me you’re with me?
Unfortunately I still do not get to eat it as often as I like — why does it have to be one of the more expensive cuisines out there?
After countless meals at Fugakyu, my mom decided to create a seafood salad of her own – inspired by their seafood salad.
They of course serve their salad in a martini glass over a bed of shredded daikon but we have our own fancy martini serving glasses as well, and their seafood salad includes octupus whereas ours most certainly does not; but nevertheless our salad is truly just as good, if not better.
In this seafood salad we combine crab, shrimp and tobiko (the fish roe), all chopped up and mixed with mayo, sriracha and Tabasco. The tobiko, you know those tiny little red beads you see on the outside of the California roll can be purchased at your local Asian supermarket. The imitation crab you can find at the regular grocery store.
With this seafood salad you’ve got a delicious yet lightly spicy seafood concoction, topped off with mayo as the creamy sauce that brings all the ingredients together. For a spicier kick the Sriracha and Tabasco work well together since the acidity level of each is different so subtle spicy flavor really differs in the two hot sauces. I like to mix the Sriracha into the salad and then sprinkle a few drops of Tabasco when the salad has been plated.
Most importantly make sure to buy the good imitation crab meat – it will say fish cake on it – trust me – it makes a world of difference. Also, feel free to adjust the quantity of mayonnaise to your liking. Coming from a Russian family, naturally we frequently go overboard on the mayo but you can add as much or as little as you like to this seafood salad.
Lately I’ve been all about the healthier paleo mayo made with avocado oil. I’ve tried out two brands – the Primal Kitchen one and the Chosen Foods one, and I have to say I prefer the flavor of the Chosen Foods one (as do my parents). So if you’re looking to switch over to a healthier mayonnaise I highly recommend the Chosen Foods brand! It also is organic, gluten-free, dairy-free, Whole30 approved and paleo friendly!
I love eating this seafood salad as an appetizer before my Asian themed dinner, but it works great as a full lunch as well. If you want to mimic the Japanese restaurant eating experience in your home, serve this with hot sake and use chopsticks for eating!
Recipe inspired by Fugakyu
- 7 oz crab stick imitation crab meat - splurge and get the good stuff - fish cake!,
- 1 cup diced shrimp about 3/4 pound uncooked shrimp with shell on
- 3/4 cup tobiko fish roe
- 1/2-3/4 cup mayonnaise
- 1 green onion thinly sliced
- Tabasco or Sriracha to taste
- for garnish: thinly sliced avocado and cucumber cut into matchsticks
Bring water to a boil in a pot, add shrimp and cook until white and cooked through 2-3 minutes.
Cut crab sticks into 4 pieces and crumble them with your hands.
In a large bowl combine crab, shrimp and fish roe. Mix. Add scallions or chives. Mix.
Add 6 tablespoons mayonnaise and 1 tablespoon Sriracha. Mix. Add more mayonnaise if needed. Serve garnished with thinly sliced avocado, cucumber in matchsticks.
Add Tabasco to taste to add a bit of a kick.
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