Mini Mushroom Crab Salad

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA


Yield: 40 pieces


6 oz Shemiji mushrooms

8 oz Button mushrooms

2 lbs Snow crab

8 oz Mayonnaise

40 pc Shrimp cracker

20 oz Spring mix

3 oz Soy sauce

3 oz Mirin

1 oz Salad oil


Deep fry shrimp crackers until crispy.

Thinly slice Shimeji and button mushrooms. Sautee mushrooms in soy sauce, Mirin and salad oil. Reserve.

Mix snow crab with mayonnaise. Combine snow crab mix with mushrooms and fill shrimp toasts. Serve atop spring mix.


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