Brazilian recipe
Mushroom and Crab Stick Salad (Salada de cogumelos)
A light and practical salad that combines fresh button mushrooms with the delicate taste of imitation crab meat and a zesty citrus touch.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 imitation crab meat sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice
A few drops of cognac
1 cup cooked spinach
4 imitation crab meat sticks (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
A few drops of lemon juice
A few drops of cognac
Where to find ingredients
Find fresh button mushrooms, spinach, and crab sticks in local supermarkets or specialized grocery stores. Light mayonnaise can be found in the pantry aisle, while citrus fruits and cognac are available in the produce and spirits sections respectively.
Preparation method
- Allow the crab sticks to defrost completely.
- Cut the crab sticks into small pieces.
- Slice the button mushrooms.
- In a bowl, mix the sliced mushrooms with the cooked spinach and the crab stick pieces.
- Add the light mayonnaise.
- Incorporate the orange juice.
- Season with the drops of lemon juice and cognac.
- Mix everything gently.
- Distribute the salad into individual plates or bowls to serve.
Observations
This recipe is an excellent choice for a quick side dish or a sophisticated appetizer. The contrast between the earthy mushrooms and the delicate flavor of the crab sticks creates a balanced and highly flavorful dish.
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