This recipe is inspired by the crab salad I ate at Baku Palace in Sheepshead Bay a few weeks ago (my restaurant review will come soon, but for now the place is still without power since Hurricane Sandy). The original recipe was terribly deceptive, as the dish, priced at $20 for two people, consisted of julienned cucumber, ground walnut, and… surimi.
So, in order to get rid of the feeling of being cheated, I figured I’d do my own version at home, for about the same price but with real king crab. I added a couple of elements to the recipe and I’m serving it on toasted bread, but the spirit remains the same. Compared to many other posts on my blog, this is surprisingly quick and easy to make. And still delicious!