There's nothing quite like having the desire to use a few ingredients in your fridge, doing a quick Google search, and finding something that incorporates it all right away.
I've been on a mission to clear out my fridge and freezer as much as possible over the next week, go away for a week, and come back and restock (hopefully in a more rational and less "oh my god that looks good!" way). So the lone remnants in my fridge that caught my eye -- imitation crab, lemons, some almost-bad celery, and a jar of horseradish I don't use nearly enough. A quick "crab salad" search brought up this result over at RecipeZaar. Imitation crab meat. Celery. Lemon juice. Horseradish. It answered every whim!
Horseradish mixed with dill, mayo, and lemon and added to seafood is just divine. This shouldn't really come as a surprise considering the fact that horseradish is the backbone of cocktail sauce, but how many of us actually horse up our salads? It's a woefully underused ingredient.
And if you decide to follow the recipe, I urge you to get creative. Mix up the mayo/lemon/etc beforehand with the spices until you get a sauce that makes you wow, then add it to your collection of crab and veggies. I just did it by eye and taste, and it was so very worth it.
Fresh ginger is notoriously difficult to grate. The root plant can be quite tough and is very fibrous, so it easily gets caught up in blades. Finely dicing ginger by hand works well in terms of getting around those fibers, but takes a very sharp knife and a steady hand. The best option is usually a microplane, the same kitchen tool used for tasks such as shredding parmesan cheese and zesting citrus, as its small and ultra-sharp grates cut the ginger down into fine fragments. If you find yourself grating a lot of ginger at home, however, a better gadget might be the triangular 
I'll blame it on the time of the year, but the first thing that I thought when I heard about the 
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