Wasabi Caesar Salad with Crab Recipe

Name: Wasabi Caesar Salad with Crab - Hangry In Love
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 English cucumber, peeled into ribbons; 2 large carrots, peeled into ribbons; 1 serrano pepper, thinly sliced; 1 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 Tbsp white vinegar; 1 tsp sesame oil; 3-4 garlic cloves, minced; 1 Tbsp fresh ginger, minced; 3 Tbsp fresh lime juice; 3 Tbsp fresh grapefruit juice; 1/3 cup soy sauce; 2 Tbsp mirin; 1 Tbsp rice vinegar; 1 Tbsp brown sugar; 2 Tbsp soy sauce; 1 Tbsp sesame oil; 1/2 Tbsp mirin; 1/2 Tbsp honey; 1/4 cup white sesame seeds; 1/4 cup black sesame seeds; (2) 6 oz ahi tuna saku blocks (center-cut tuna loin); 2 Tbsp canola oil, divided

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This Wasabi Caesar Salad with Crab was born in Mexico to Italian parents then fled to Japan when it was 16 years old. Its parents had been taken out by a hitman hired by the Panzanella family. Wasabi Caesar Salad had barely managed to escape the attackers when he snuck onto a nearby container ship headed for Tokyo. For the next 20 years after arriving in Japan, Wasabi learned the ways of a local sushi master while always promising himself that he’d get revenge for his parents. As fate would have it, one day the capo of the Panzanella family was dining in the restaurant where Wasabi worked. Wasabi brought the capo a very special salad—one he’d been perfecting for decades. All it took was one bite. Immediately the wasabi caesar dressing invaded the capo’s head and he demanded tissue after tissue to blow his nose, but his nose wouldn’t stop running, and eventually his spirit left his nostrils for good.

PREP TIME

25 mins

COOK TIME

5 mins

SERVINGS

Ingredients

1 cup Caesar dressing
2-3 Tbsp wasabi paste
2 Tbsp salted butter
1 cup unseasoned panko
2 romaine hearts, roughly chopped
1 English cucumber, sliced into wheels
2 cups fresh corn
1 cup Kalamata olives, halved

1 cup freshly shredded Parmesan
1 lb imitation crab, surimi flake style
Wasabi peas, crushed

Wasabi Caesar Salad with Crab in a wooden bowl with a fresh romaine heart behind it in the background

COOKING INSTRUCTIONS:
Wasabi Caesar Salad with Crab

In a small bowl, add Caesar dressing and wasabi paste. Mix until well combined. Chill until ready to serve.
In a small pan, melt butter over medium heat. Toss panko in butter then toast for 4-5 mins, or until panko is golden brown. Remove from pan and set aside.
In a large serving bowl, add romaine hearts and ~1/2 cup Wasabi Caesar Dressing (or to taste). Toss romaine until evenly and lightly coated. Then add cucumber, corn, olives, Parmesan, and toasted panko. Toss until evenly mixed.
Top salad with imitation crab, more Wasabi Caesar Dressing to taste, then garnish with crushed wasabi peas. Enjoy!