Brazilian recipe
Light Mushroom and Crab-Stick Salad (Salada de cogumelos)
A straightforward and elegant salad combining earthy mushrooms with the delicate flavour of crab-style sticks and a zingy citrus dressing.
0.0 / 5 by 0 Reviews
Ingredients
8 button mushrooms
1 cup cooked spinach
4 crab-style sticks (kani-kama)
1 1/2 tbsp light mayonnaise
1 tbsp orange juice
Squeeze of lemon juice, to taste
Dash of brandy, to taste
1 cup cooked spinach
4 crab-style sticks (kani-kama)
1 1/2 tbsp light mayonnaise
1 tbsp orange juice
Squeeze of lemon juice, to taste
Dash of brandy, to taste
Where to find ingredients
Button mushrooms are readily available in the fresh produce section of any UK supermarket. Cooked spinach can be found in the chilled salad or frozen food aisles. Crab-style sticks, often labelled as 'surimi' or 'kani-kama', are a staple in the chilled fish counter, typically near the prawns. Any standard supermarket own-brand brandy will be perfectly suitable for this recipe.
Preparation method
- Ensure the crab-style sticks are fully defrosted before you begin
- Slice the crab-style sticks into small, bite-sized pieces
- Clean and thinly slice the button mushrooms
- In a mixing bowl, toss the sliced mushrooms with the cooked spinach and crab-style stick pieces
- Stir in the light mayonnaise until well coated
- Incorporate the orange juice into the mixture
- Season with a squeeze of lemon juice and a dash of brandy
- Toss everything gently to combine the flavours
- Divide the salad into individual dishes or bowls to serve
Observations
This recipe is a brilliant option for a quick side dish or a sophisticated starter. The contrast between the fresh mushrooms and the subtle taste of processed fish protein sticks (kani-kama) creates a beautifully balanced and moreish dish.
Ratings and comments