3 tablespoons mayonnaise
2 tablespoons lemon juice
1 (16 ounce) can sliced perilla (spice)
1 (4 ounce) can crabmeat
1 (6 ounce) can crabmeat, drained
1 (6 ounce) can vegetable oil
1 head fresh ginger root vegetables, halved
1 (8 ounce) package cream cheese, diced
1 (4 ounce) can tomato paste
1 cup chopped celery
In a small saucepan, whisk together mayonnaise, lemon juice and onion juice; adjust to taste. Remove from heat and stir in crabmeat before serving.
In a large bowl, mix lemon juice, crabmeat, vegetable oil, ginger, carrot and Juliage; mix well.
Spread the mixture onto a large skillet. Top with crushed shrimp and vegetables.
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