Sriracha Crab Salad

A year or so ago, I was over at K2's house around lunch time and she offered me a bite to eat.  She's made a crab salad the day before, and as soon as I had a bite I knew that I should relieve her of it entirely...although her husband, E, allowed as how maybe I should put the fork down and step away from his intended lunch.

The salad had Sriracha in it, and that was my first experience of the hot sauce that has suddenly become ubiquitous.

I still have 9/10 of my original bottle - a  little goes a very long way!

Here's my own version of Sriracha Crab Salad, because you know I had to come home and play around with it a little...

The players (fair warning, this is a "some" recipe...nothing measured, just some of this, some of that):
Surimi, about half a pound
Crab legs - I prefer snow crab - about half a pound in shell
Onion - I like how purple onion adds color, plus I had some that wanted using
Cucumber, about half of one
Broccoli slaw.  I use pre-made because I am lazy.
Mayo
Sriracha

Aaaaaand...action!

I started with an empty bowl.  Like a blank canvas, it waits to become something more.  Let's not disappoint!

First I sliced the surimi on a sort of diagonal and dumped it unceremoniously in the bowl.

Next I cleaned the crab.  I like to clean my own, but the market has lots of pre-shelled choices.  One reason I like to shell my own?  I buy crab legs when they are on sale and freeze them for later use, and I am never certain whether I am going to steam them and eat them hot or use them in a salad or pasta.

So, cleaned and hopefully without any shell-y bits, in goes the crab.

Next, I chopped the onion fine.  I used two thin-to-medium-thick slices.  I like onion.

Now for the cucumber.  I slice it into quarters, slice off the seedy bit, and then cut it into the thinnest slices I have the patience for.  It works well if you confetti cut it, too, but I kind of like the texture and presentation of the thin strips.

Possibly the easiest of the ingredients to prepare is the broccoli slaw.  I had to open a bag.  I tossed in a large handful and then another smaller sprinkle.  If you don't like raw broccoli, I understand.  I don't, either.  Broccoli slaw, however, gives this a nice crunch and has none of the bitterness or pungency of raw broccoli florets, and so far I haven't gotten it stuck between my teeth (yes, that is important!).  It adds a little healthiness as well, and I need all the healthy I can get!

Finally, a generous dollop or three of mayonnaise and a swirl or two of Sriracha.  In the beginning, less is more.  Mix it all up really well and take a taste.  Adjust the mayo and Sriracha if you need to, a little at a time, until your mouth is happy. 

I plated it with Honeycrisp apple slices and Kalamata olives.

If you try this, please let me know if you made any changes and how you like it!