Recipe: Kani Salad Turned Kani Sandwich

I've been having major cravings for the taste of the kani sandwich I ate at Bankok about two years ago. It's actually just a 7Eleven kani sandwich, but the taste was far cry from the 7Eleven sandwiches being sold here in Manila, the kani sandwich in Bankok is actually really good. Their breads are better there...and the filling is actually spread on enough to taste, unlike here wherein you barely taste what's between those two slices of bread. For probably three consecutive days I ate that fake-crab-and-egg sandwich, sometimes two if I'm in the mood to splurge. For one...it was one of the cheapest items there, and that added up to the happy memory. I usually ate it with chocolate flavored soy milk or a large cup of milk tea being sold by a middle-aged lady in front of the shop. Those were fond mornings indeed...  

So yeah, and since it's a Holy Thursday today, Lenten rituals calls for abstinence from red meat...and this became my solution to that, a perfect excuse to create a recipe based on that memory. But as it eventually turned out, I had forgotten the taste of the sandwich, so I ended up making a nice kani salad instead...but also slathered it on bread and topped it with another bread turning it into a sandwich anyway.

In my unprofessional field of home cooking, I find no need in exact measurements as it is unnecessary to repeat the exact taste over and over, so instead I'll just put in the ingredients I used and leave it according to personal taste. 

Kani Salad Ingredients:

Kani (fake Japanese crab sticks) - I used about a third of the pack
Cabbage thinly sliced
Carrots also thinly sliced
Cucumber also thinly sliced with the skin left on, but seeds disposed
Celery chopped (I just noticed there's a lot of C's going into the dish)
Green Apple sliced in the same way as you did with the other ingredients
Japanese Mayo (the Kewpie brand, the one with the creepy baby for a mascot)
Regular Mayo (like any brand of any kind)
Sesame Seeds
Nori (Japanese dried seaweed--the kind the use for maki rolls)
Paprika or Cayenne Pepper (only if you like that slight kick in the end)
Romaine Lettuce or Iceberg Lettuce
Salt and Pepper to taste (but I didn't add any...just so you know...)

Kani Salad Procedure:

1. Slice everything up in uniformity, turning everything into long strands of things.
2. Combine the mayo with a 50:50 ratio just to complicate the taste a bit.
3. Mix all things pretty.
4. Refrigerate the pretty mixed up thing.
5. Scoop a dollop of the refrigerated pretty mixed up thing on a lettuce leaf. 
6. Top off with nori bits and sesame seeds and the spicy stuff before serving...or not if you don't want to...

Kani Sandwich Ingredients: 

The kani salad we just made
Slightly toasted white bread...you know, just slightly warm and un-golden brown
Hard boiled egg or sunny side up will work differently (I made both versions)
Romaine Lettuce or Iceberg Lettuce

Kani Sandwich Procedure: 

Go figure how you're gonna turn that into a sandwich...or ask wife to make you one is also an option.

So right after that little demo, I had to take a pretty photo, I wound up messing the dining table, eating a very late breakfast in the end. Of course the random bits of fruit and veggies on the table are just for show but not part of the recipe.