Monday, March 5, 2012

Crab and Rice Salad

Honesty time: it's not real crab.  Surimi treated to taste like crab tastes pretty much like the real thing. The texture is different.  Just like Turkey Ham doesn't taste like real ham, but close enough.

The seasoning for the rice is almost the same as for sushi rice.  You could easily add avocado and roll this salad in seaweed to make California rolls.

I used regular long-grain rice this time.  Short-grain Calrose (sushi) rice makes it a bit creamier, for those who thought I was going to be using mayo in this salad. I don't really like mayo.  It has its place, but nothing should ever go for a swim in it.

1 lb cooked crab (or krab) meat
2 carrots, finely chopped
1 C finely chopped green onion
2 C cooked white rice
3 Tb seasoned rice wine vinegar
1/2 tsp sugar

1.  Stir vinegar and sugar into rice while still warm.  Let cool to room temperature.  If rice starts to get hard, add more vinegar.

2.  Stir in carrots, green onion, and crab meat.  Chill until ready to serve.

Serves 4 as a main dish, 6 as a side

Difficulty rating  π

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