Sunday, March 11, 2012
My sister Cindy and I used to frequent this sushi place in Savannah. Cindy's favorite roll was a gunken-type sushi filled with some type of crab salad.
When I was home during December, she and I went back to that sushi place, and the crab gunken roll was nowhere to be seen. Needless to say, Cindy was heartbroken. I started thinking about the crab salad (and the shrimp salad, which used the same basic ingredients) and figured it couldn't be that hard to make.
Here is a shot of all the ingredients I used: 1 pouch of crabmeat, some lemongrass paste, Duke's mayonnaise, dijon mustard and chopped scallions. I think Japanese mayo would be a better choice, but I can't find it where I live. Japanese mayo seems to be a bit sweeter.
This tastes very similar to what I remember from the sushi place. Cindy will be the final judge, however. You could do this same thing with shrimp or chicken.
I'm planning to use my batch a couple of different ways. I have mini croissants to make sandwiches (adding sliced cucumber). I also have spring roll wrappers, so I'll wrap rice noodles, cucumber, avocado, mango and the salad. As an appetizer, I could serve this in little phyllo shells with a sliver of mango on the top. I also think this would be good in a quesadilla with monterrey jack and mango.
Sounds like maybe I should make another batch!