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Gluten-Free Mango-Crab Kani Salad
Prep time
Cook time
Total time
Simple but delicious gluten-free Kani salad.
Author: Jan Withington
Recipe type: Salad
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 dungeness crab, cooked and deshelled
- Kewpie Japanese Mayo - GF
- 1 ripe mango, cut into strips
- 2 large carrots, peeled and cut into strips
- 2 cucumbers, peeled and seeded, cut into strips
- ½ lemon juice
- salt and pepper
- fresh parsley, chopped
Instructions
- In a large bowl, mix the vegetables, lemon juice, and the crab meat. Season with salt and pepper.
- Squeeze a generous amount of the Japanese mayo on top.
- Garnish with chopped parsley. Yum!
