Brazilian recipe
Mushroom and Crab-Style Seafood Salad
A light and practical salad that combines fresh button mushrooms with the delicate flavor of processed seafood sticks and a special citrus touch.
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Ingredients
8 button mushrooms
1 cup cooked spinach
4 sticks of processed fish-based seafood (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
1 cup cooked spinach
4 sticks of processed fish-based seafood (kani-kama)
1 1/2 tablespoons light mayonnaise
1 tablespoon orange juice
Drops of lemon juice to taste
Drops of cognac to taste
Where to find ingredients
You can find fresh button mushrooms and spinach in the produce section of most grocery stores. The processed fish-based seafood sticks are typically found in the refrigerated seafood or sushi-ingredient aisle of supermarkets.
Preparation method
- Allow the processed seafood sticks to thaw completely
- Cut the sticks into small pieces
- Slice the button mushrooms
- Mix the sliced mushrooms with the cooked spinach and seafood pieces in a bowl
- Add the light mayonnaise
- Incorporate the orange juice
- Season with the drops of lemon juice and cognac
- Mix everything delicately
- 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 starter. The contrast between the mushrooms and the delicate flavor of the seafood sticks creates a balanced and very tasty dish.
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