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 an Japanese or Asian themed meal.
Course:
Salad
Cuisine:
Japanese
Servings: 8
Calories: 116kcal
Author: Vicky Berman
Ingredients
7ozcrab stickimitation crab meat - splurge and get the good stuff - fish cake!,
1cupdiced shrimpabout 3/4 pound uncooked shrimp with shell on
for garnish: thinly sliced avocado and cucumber cut into matchsticks
Instructions
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.
Nutrition Facts
Seafood Salad with Asian Flavors
Amount Per Serving
Calories 116
* Percent Daily Values are based on a 2000 calorie diet.