Mock Crab Salad

None

I can’t tell you how often I make this treat, and at the drop of a hat. I always notice with pleasure it’s a huge hit with the young crowd. If I don’t have time to thaw the fish, I simply dip the sealed container in warm water for a few minutes. I trust you will welcome the serving suggestions I have included, but most often I serve it by itself: It’s that good!

Ingredients

1 pound frozen mock crab chunks, thawed and thinly crumbled
3 ribs celery, peeled and sliced very thin
1 long seedless cucumber, halved lengthwise and sliced very thin
1 bunch scallions, sliced very thin
1⁄4 cup toasted sesame oil
2 tablespoons soy sauce
2 tablespoons bottled hot sauce

Directions

Mix all ingredients together in a bowl. Serve at room temperature in any of the following ways:

Alone — Tossed with 8 ounces cellophane no — dles, soaked in hot water, drained and cut up (adjust the seasonings to accommodate the bulkier salad)

On top of salad greens - As hors d’oeuvres on endive leaves or cucumber rounds

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