in Spain

Surimi Salad – Crab Meat Cocktail

updated

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Ingredients for 2 servings:

  • 120 g surimi
  • 1 handful of romaine lettuce (iceberg lettuce will work in a pinch)
  • 70 g mayonnaise
  • 30 g ketchup
  • 1 shot of brandy
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Spanish tapa, ideal when you need something quick

Combine mayonnaise, ketchup, and brandy in a small bowl (cocktail sauce) and season with salt and pepper. Carefully mix in the surimi sticks, cut into approximately 1.5 cm long rolls. Don’t use too little cocktail sauce, as it also serves as a salad dressing for the romaine lettuce. Chop the lettuce and place it in serving bowls. Top with the cocktail sauce and the surimi rolls and serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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