Asian Crab and Cuke Salad

Asian Crab and Cuke Salad

10 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
C.H.
Recipe by  C.H.

“This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

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Reviews (10)

Rate This Recipe
jocemalyn
9

jocemalyn

I'm eating this right now, and it's quite good. I did make a few changes however. I didn't add any salt, because the soy sauce made it salty enough. I didn't have white wine vinegar, but used brown rice vinegar. I think this made it taste very good. I also added a very small amount of garlic powder to the sauce.

Audrey
6

Audrey

This was very good, easy and healthy. It was a bit salty but I think it was because I doubled the vinegar and soy sauce to account for the extra crab meat I had. Also I dipped Wheat Thins into the salad which also had salt on them. I added a little bit of ground ginger. I will make this regularly especially in the summer. I think it would be good as a dip with cream cheese and avocado (there goes the healthy part). I am looking for suggestions of how other people served this salad. Update: I have made this a couple times now and each time I reduce the soy sauce and vinegar. The crab and cuke at the bottom of the dish get very strong soy sauce/vinegar taste from soaking up the juices. It becomes too strong to eat if it has sat for 1 to 2 days or so. So watch out how much you use.

JenM
5

JenM

This is actually pretty good. I think I will add some garlic powder and green onion next time, but a good place to start. Not the "prettiest" dish, since the soy makes the crab and cukes brown, but still tasty!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

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