Kani Salad
Prep: 15 minutes
Cook: 5 minutes • Serves: 4
1/2 cup plain panko breadcrumbs
1/3 cup sriracha mayonnaise
2 tablespoons rice vinegar
2 teaspoons granulated sugar
8 ounces imitation crab sticks, cut into 2-inch x 1/4-inch-thick strips (about 2 cups)
1 mango, peeled and cut into 1/4-inch-thick strips
1/2 small English cucumber, seeded and cut into 2-inch x 1/4-inch-thick strips
1 cup shredded carrots
2 tablespoons toasted sesame seeds
1/3 cup sriracha mayonnaise
2 tablespoons rice vinegar
2 teaspoons granulated sugar
8 ounces imitation crab sticks, cut into 2-inch x 1/4-inch-thick strips (about 2 cups)
1 mango, peeled and cut into 1/4-inch-thick strips
1/2 small English cucumber, seeded and cut into 2-inch x 1/4-inch-thick strips
1 cup shredded carrots
2 tablespoons toasted sesame seeds
1. In small skillet, toast breadcrumbs over medium-low heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2. In large bowl, stir mayonnaise, vinegar and sugar; fold in crab, mango, cucumber, carrots and sesame seeds. Makes about 5 cups.
3. Serve salad topped with breadcrumbs.
Approximate nutritional values per serving (1-1/4 cups):
301 Calories, 17g Fat (1g Saturated), 31mg Cholesterol,
485mg Sodium, 31g Carbohydrates, 2g Fiber, 8g Protein