{"id":20267,"date":"2011-06-15T21:25:52","date_gmt":"2011-06-16T01:25:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20267"},"modified":"2011-06-16T23:03:20","modified_gmt":"2011-06-17T03:03:20","slug":"persian-cucumber-boats-with-imitation-crab-salad%e3%81%8b%e3%81%ab%e3%81%8b%e3%81%be%e3%82%b5%e3%83%a9%e3%83%80%e3%81%ae%e3%81%9b%e3%83%9a%e3%83%ab%e3%82%b7%e3%83%a3%e3%81%ae%e3%81%8d%e3%82%85","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20267&lang=en","title":{"rendered":"Persian Cucumber Boats with Imitation Crab Salad
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\"\"<\/a><\/p>\n

Persian Cucumber Boats with Imitation Crab Salad<\/strong>
\nJune 5, 2011<\/em><\/p>\n

I had so much fun making cucumber boats with smoked salmon cream cheese<\/a>, I decided to make another version, this time with imitation crab salad. My imitation crab salad was made with imitation crab, green onion, tobiko (fish roe), mayo, wasabi, sugar, and salt. These are great as they are but I enjoyed them with a drizzle of thick teriyaki sauce. I used imitation crab meat, but of course, you can make this with real crab meat, too.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u3071\u308a\u3071\u308a\u3068\u65b0\u9bae\u3067\u307f\u305a\u307f\u305a\u3057\u3044\u306e\u3067\u3001\u30d8\u30eb\u30b7\u30fc\u3067\u7f8e\u5473\u3057\u3044\u30b9\u30ca\u30c3\u30af\u3068\u3057\u3066\u3001\u304a\u85a6\u3081\u3002<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Persian Cucumber Boats with Imitation Crab Salad June 5, 2011 I had so much fun making cucumber boats with smoked salmon cream cheese, I decided to make another version, this time with imitation crab salad. My imitation crab salad was made with imitation crab, green onion, tobiko (fish roe), mayo, wasabi, sugar, and salt. These […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,9],"tags":[],"class_list":["post-20267","post","type-post","status-publish","format-standard","hentry","category-other","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20267"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20267\/revisions"}],"predecessor-version":[{"id":20436,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20267\/revisions\/20436"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}