Recipe by Brynie Greisman

Kani Platter

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Kani Platter
Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Sesame - Soy - Egg - Gluten - Wheat
30 Minutes
Diets
- Pescatarian - Low Carb

I have a confession to make: I’ve never used kani before as it wasn’t available in Israel until recently. Well, I’m hooked. Simple and so versatile to use in a salad. No cooking necessary. Here I used a variety of veggies to give texture and crunch, and added a simple mayo-lemon juice dressing. Feel free to vary quantities of kani and vegetables to your liking. Thanks to G.A. for the idea.

Ingredients

Kani Platter

  • 5–6 pieces kani sticks

  • 8 ounces (225 grams) frozen edamame (soybeans), defrosted and shelled

  • 1 cup canned corn, such as Gefen

  • 2 scallions, chopped

  • avocado, sliced

  • toasted nori sheets, cut into pieces

  • crispy fried onions (I used French’s)

  • 2 stalks celery, chopped

  • handful fresh parsley, chopped, for garnish (optional)

  • Gefen Sesame Seeds, for garnish (optional)

Dressing

  • pepper, to taste

Directions

Prepare the Kani Platter

1.

Defrost kani slightly and slice into thin strips. Place on a platter.

2.

Place each vegetable into its own section on the platter. Scatter fresh parsley over all, if desired.

3.

Mix dressing ingredients together. Serve on the side.

Tips:

If you prefer a spicier dressing, add a bit of sriracha sauce to it.

Notes:

This can be served in a bowl as a tossed salad as well. If doing so, cut the kani into small chunks. Add the other vegetables and toss with dressing. Garnish with parsley.

Credits

Food and Prop Styling by Goldie Stern
Food Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

Recipe tags

9 days board brynie greisman kani platter platters sushi weeknight dinner
Kani Platter

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Yael
Yael
3 years ago

I love this concept! So easy and it looks impressive. I like adding shredded carrots and cucumbers to sushi salads and it works here too

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