Spicy Japanese Style Crab Salad

Crab salad

 It is December. It's cold outside and I am already wishing it was spring. Winter is beautiful in its own way, but I love spring. I love watching the world turn green again. Maybe because I am thinking about planting our garden,  I decided we were having a salad for lunch. This salad would be prefect for a spring day. Strangely, it was also perfect for a cold December day. The crab salad surrounded by veggies was a bit of spring. My only regret was I could not find sesame seeds. I searched everywhere for them; I am sure I will find them after we have eaten the salad. So I used panko (Japanese breadcrumbs) instead.

Dressing
1/2 Cup (120 g) of Mayonnaise
1 Tbsp of Rice Wine Vinegar
1/2 Tsp of Sugar
1/2 Tsp Sriracha
1/4 Tsp of Grated Fresh Ginger

In a medium sized bowl whisk ingredients together until well combined. Taste and add more Sriracha if needed. (I would prefer this with a teaspoon of hot sauce but that would be too spicy for Katie).

Dressing

Crab Salad

8 oz (227 g) Crab or Fake Crab
1 Tsp of Sesame Seeds or Panko
One Cucumber, Thinly Sliced
A Couple of Handfuls of Baby Carrots
Several Ribs of Celery, Chopped in Pieces

To assemble the salad, mix the crab with the dressing and surround with the veggies.

The bottom line: will I make this again? Yes. It is wonderful. I will change out the veggies for what is in season.