Crab and mizuna salad

#dishes/main #active-time/30-to-60mins #dietary/gluten-free #meals/dinner #cuisines/japanese #seasons/winter #seasons/spring
America's Test Kitchen salad cookbook
Servings: 4

Ingredients

• 12oz lump crabmeat
• 1/3 cup mayonnaise
• 2 scallions, white parts minced, green parts sliced thin
• 2 tbsp minced fresh shiso
• 2 tbsp unseasoned rice vinegar, divided
• 4 tsp minced pickled ginger
• 2 tsp wasabi paste, divided
• 1/4 cup extra virgin olive oil
• 1/4 tsp salt
• 8 oz mizuna or baby arugula
• 1 cup Quick pickled Daikon radish and carrot

Instructions

1. Make Quick pickled Daikon radish and carrot, if not already available.
2. Press crab dry with paper towels, then toss gently with mayonnaise, scallion greens, shiso, 2 tsp vinegar, pickled ginger, and 1/2 tsp wasabi in bowl; season with salt to taste.
3. Whisk oil, salt, scallion whites, remaining 4 tsp vinegar, and remaining 1.5 tsp wasabi together in a large bowl. Add mizuna and pickled vegetables and toss gently to combine, then divide among individual plates. Serve, topping individual portions with crab mixture.

Journal

• 2026-02-11: made with Maria for dinner, and it came out very well. Only ended up needing 60g (less than 1/3 cup) of kewpie mayonnaise.