Avocado and crab meat salad
8 servings
60 minutes
Avocado and crab meat salad is a true embodiment of the sophistication of Pan-Asian cuisine. Its history traces back to the trend of combining fresh seafood with soft, buttery textures that gained popularity in Asia. Tender crab meat, shredded into strands, harmoniously blends with the creamy flesh of avocado, creating a balance of flavors. Japanese Kewpie mayonnaise adds a savory depth to the salad, while flying fish roe provides a light salty note. Refreshing lemon juice and spicy chili sauce add brightness, and corn lettuce leaves bring freshness. The dish is not only exquisite but also versatile: it can be served as a light appetizer, part of a festive table or an accompaniment to sushi. The harmony of flavors and airy texture make it special in the world of gastronomy.
1
Put the salad bowls in the freezer to chill.
2
In a medium bowl, mix mayonnaise, the juice of one lemon, chili sauce, sesame seeds, and salt.
- Japanese mayonnaise (Kewpie-style): 200 g
- Lemon: 1 piece
- Chili sauce: 1.5 teaspoon
- Toasted sesame seeds: 5 tablespoon
- Salt: to taste
3
Disassemble the crab sticks into fibers.
- Crab sticks (surimi): 15 pieces
4
Peel the avocado and cut it into cubes.
- Avocado: 5 piece
5
Mix avocado, crab sticks, and flying fish roe.
- Avocado: 5 piece
- Crab sticks (surimi): 15 pieces
- Flying fish roe (tobiko): to taste
6
Add mayonnaise sauce to taste.
- Japanese mayonnaise (Kewpie-style): 200 g
7
Place some leaves of corn in each salad bowl and top with salad.
- Lamb's lettuce (mache): 100 g
8
Garnish with sesame seeds and green onions.
- Toasted sesame seeds: 5 tablespoon