Crab Salad Appetizer

Entertaining doesn’t have to mean working hard on elaborated dishes, and the following simple dish demonstrates exactly that. Quick and easy to assemble, this salad is always popular with guests.  The seasoning is fresh and fairly mild, so that the crab flavor is not overshadowed. Served in different ways, as shown here, it is a perfect dish for brunch or finger food buffet. Try it and enjoy.

Notes:
* Inari, are fried and marinated tofu skins pockets. They are available in Asian stores or online. They are used mainly for Inari sushi, but are wonderful for serving a variety of other foods as well. Their sweet-salty flavor complements the crab salad beautifully. Before using, drain them on paper towels, separate carefully and fill as close to serving as possible.
* Peppadaw are pickled peppers,  also known as sweet piquant pepper. They are about the size of cherry tomato and have a mild sweet and spicy flavor. They are available in specialty stores or online.

Makes: 12
Prep time: 20 minutes
Chilling time: 30 minutes

Ingredients:
For the salad:
1 6 oz (170 grams) can premium crabmeat, drained
1 Tbs mayonnaise
1 Tbs sour cream
½ tsp salt
1 Tbs sweet chili sauce
1 tsp fresh lemon juice
¼ tsp freshly ground black pepper
1 scallion, chopped
2 pickled peppadew, chopped (see notes)
1 Tbs chopped cilantro
1 Tbs chopped mint
For serving:
Fresh mint and cilantro leaves
Inari tofu skin pockets (see notes)
Romaine lettuce heart leaves

In a medium bowl, mix all the ingredients for the salad. Place in the fridge for 30 minutes or until ready to use, and up to a day.
Before serving, drain again, mix and adjust seasoning if needed.

To served in Inari tofu skin pockets: carefully separate and open the pockets. Fill with 1 heaped tablespoon of the salad. Garnish with fresh cilantro and/or mint leaves and serve.

Or place heaped teaspoons on fresh and crisp Romaine lettuce heart leaves.

Or simply place the salad in a medium bowl and serve with fresh Romaine lettuce leaves.