Crispy Rice Salad Recipe with Dungeness Crab

How to make it

1. Preheat the oven to 425°F (220°C).

   In a large bowl, combine the cooled rice and Crispy Rice Seasoning Ingredients: Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil, neutral oil, Lee Kum Kee Seasoned Rice Vinegar, honey, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Mix until the rice is evenly coated.

   Spread the rice onto a parchment-lined baking sheet in an even layer. Bake for 25–30 minutes, stirring halfway through, until golden brown and crispy. Let cool slightly.

   Air Fryer Method: Cook at 400°F (200°C) for 12–15 minutes, shaking halfway through.

2. In a small bowl, whisk together the Dressing Ingredients: Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar, lime juice, Lee Kum Kee Pure Sesame Oil, honey, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, peanut butter, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil until smooth and creamy.

   If needed, add 1–2 teaspoons of water to thin the dressing to your desired consistency.

3. In a large serving bowl, combine the crab meat, cucumber, cabbage, green onions, cilantro or mint, avocado, and sesame seeds.

    

   Add the crispy rice and drizzle with the creamy soy-citrus dressing. Toss gently to combine while keeping some texture from the crispy rice.

4. Transfer to a serving platter or individual bowls. Garnish with extra herbs, sesame seeds, and lime wedges.

    

    

   Find more salad recipe ideas with an Asian inspired twist on our recipes page!