Curry Kani Salad | Imamother

Amarante

Wed, Jun 05 2024, 9:59 am

My friend had me over for lunch yesterday and served this.

It was quite good so I asked for the recipe.

It would probably make a good wrap or sandwich.

Curry Kani Salad

Excerpt From: Rocco DiSpirito - Everyday Delicious

Serves 4

Total Time: 10 minutes
Ease of Preparation: Easy

THE WORD KANI in “kani salad” (a mayo-based dish popular in Japan) is short for kani kama, the imitation crab sticks used by Japanese sushi restaurants. Kani kama is a great back-pocket ingredient, not only because it’s available year-round, but also because it’s made of finfish rather than crab, which makes it perfect for serving a crowd while accommodating crustacean allergies or kosher diets.

As with many mayo-based salads, the addition of the slightly spicy Madras curry here brings the flavor to the next level. If you’re a big fan of curry, take things up a notch by toasting the spices in a small sauté pan for a minute or two until aromatic before stirring them into the mayo.

1 pound imitation crab, shredded
2 tablespoons sliced scallions
¼ cup minced celery
1 apple, cored and cut into matchsticks
¼ cup raisins, soaked in warm water for 10 minutes and drained
1 cup mayo
1 teaspoon Madras curry powder, plus more if needed
Juice of 1 lime, plus more if needed
2 tablespoons salted roasted peanuts
2 tablespoons minced fresh tarragon
Salt
8 Boston lettuce leaves

In a large bowl, combine the imitation crab, scallions, celery, apple, raisins, mayo, curry powder, lime juice, coarsely chopped peanuts, and tarragon. Season with a pinch of salt.

Taste and adjust the seasoning with more salt, lime juice, and curry powder to your preference.

Serve with the lettuce leaves.