Brazilian recipe
Mushroom and Kani-Kama Salad (Salada de cogumelos)
A light and practical salad that combines fresh cremini mushrooms with the delicate taste of crab sticks and a special citrus zest.
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Ingredients
8 cremini mushrooms
1 cup cooked spinach
4 sticks of kani-kama (imitation crab)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lime juice to taste
Drops of brandy to taste
1 cup cooked spinach
4 sticks of kani-kama (imitation crab)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lime juice to taste
Drops of brandy to taste
Where to find ingredients
You can find fresh mushrooms, spinach, and light mayonnaise in the produce and pantry aisles of local supermarkets like Massy Stores or Popular Discounts. Kani-kama is typically located in the frozen seafood section. If unavailable, imitation crab flakes can be used as a substitute.
Preparation method
- Allow the kani-kama sticks to thaw completely
- Cut the sticks into small pieces
- Slice the cremini mushrooms
- In a bowl, toss the sliced mushrooms with the cooked spinach and the crab stick pieces
- Add the light mayonnaise
- Fold in the orange juice
- Season with the lime juice and brandy
- Toss everything gently
- Divide the salad into individual plates or bowls to serve
Observations
This recipe serves as an excellent choice for a quick side dish or a sophisticated appetizer. The contrast between the earthy mushrooms and the mild flavor of the crab sticks creates a well-balanced and highly flavorful dish.
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