Ingredients
Units
Scale
- 12 ounces surimi sticks
- 1/4 cup Kewpie mayonnaise (see notes if using regular mayo)
- 1-2 tablespoons sriracha
- 1 tablespoon mirin
- 1 English cucumber, sliced thin
- Optional garnishes: diced chives, sesame seeds, fried shallots
Instructions
- Shred surimi into long pieces.
- Mix Kewpie mayo, sriracha and mirin until well combined. Drizzle over shredded surimi and toss to coat. Taste and adjust flavor with a pinch of salt, sugar or more sriracha to season to your liking.
- Serve over thinly sliced cucumbers, garnished with diced chives and sesame seeds or crispy fried shallots.
Notes
- Make a substitute for Kewpie mayo by combining 1 cup of regular mayonnaise with two tablespoons of rice vinegar and one tablespoon of sugar. Mix well and use for this recipe, or any other asking for Japanese mayo.
- Substitute rice vinegar + 1/2 teaspoon of white sugar for mirin, if needed.
- Keep leftover spicy crab salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4
- Calories: 194
- Sugar: 2.6 g
- Sodium: 303.8 mg
- Fat: 11.1 g
- Carbohydrates: 9.3 g
- Protein: 13.3 g
- Cholesterol: 31.3 mg