Imagine a salad that’s both simple and fancy at the same time. That’s what Crab and Cucumber Salad is all about. It’s like a light, refreshing treat with crab meat that feels a bit luxurious. The dressing, made with sweet vinegar, adds a nice touch to the crab.
In Japan, they see it more as a side dish than a big salad. You’ve got thinly sliced crab mixed with cut-up veggies, all coated in a spicy mayo sauce. And to top it off, there are these crunchy breadcrumbs that add a nice texture. It’s a flavor explosion in every bite!
Cucumber Crab Salad Recipe
Equipment
- Large mixing bowl
- Knife
- Mixing spoon
Ingredients
- 2 Cucumbers
- 1 cup Crab meat fresh or canned
- 1/4 Red onion thinly sliced
- 1 cup Cherry tomatoes halved
- 1 tbsp Rice vinegar diced
- 1 tbsp Lime juice
- 2 tbsp Fresh parsley or dill chopped
- 2 tbsp Olive oil
- Salt (for taste)
- Pepper (for taste)
Instructions
- Start by washing the cucumbers really well with water to make sure they’re clean.
- If you want, you can peel off the skin of the cucumbers.
- Slice the cucumbers into thin slices.
- If you’re using imitation crab meat, you can just open the package. But if you have real crab meat, take it out of the shell and chop it into little pieces.
- Take a big bowl and put the cucumber slices and crab meat inside.
- Next, Mix some mayonnaise into the bowl with the cucumbers and crab. Add enough so that everything gets a nice coating, but not too much.
- Squeeze some lemon juice into the bowl.
- Sprinkle a little salt and pepper on top.
- If you like extra crunch and flavor, you can chop up some celery or herbs like parsley and add them in.
- Mix everything together gently so that all the ingredients get evenly coated with the mayo and seasoning.
- You can serve it right away, or if you have time, cover the bowl and put it in the fridge for a while to chill.
Notes
- To make the salad lighter, swap out mayonnaise for Greek yogurt.
- Change up the taste by using cilantro or parsley instead of celery or other herbs.
- Keep the salad fresh by storing it in a sealed container in the fridge. It will be good for up to 4 days.
- Don’t freeze the salad because it won’t taste as good when you thaw it out. Just keep it chilled in the fridge.
- For a full meal, serve the salad on a bed of lettuce or mixed greens. It adds a nice crunch and makes it more filling.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 113 kcal |
| Carbohydrates | 18g |
| Protein | 9g |
| Fat | 0.5g |
| Fibre | 3g |
| Sugar | 3g |
| Cholesterol | 9mg |
| Iron | 1mg |
| Calcium | 75mg |
How Can I Keep Extra Salad Fresh?
Absolutely! Storing leftover salad in an airtight container in the fridge is a smart move. It helps maintain freshness and prevents it from spoiling too quickly. Your salad should stay good for around two days in the fridge, but it’s always best to use your judgment. If it looks or smells off before then, it’s safer to toss it out. Keeping an eye (and nose) on your leftovers is key to enjoying them safely.
What Type of Crab Can I Use?
Some people used fake crab sticks, but you can use real crab if you like! Fake crab tastes similar to real crab, but real crab might give your dish a different flavor. Just make sure whichever crab you choose is cooked properly before adding it to your recipe.
If you’re not sure about cooking or what type of crab to get, ask the people at your seafood store for advice. They can help you pick the freshest option. Trying different kinds of crab can add fun flavors and textures to your meal!
Should I Eat the Salad with Soy Sauce?
This salad tastes great just as it is—no need for soy sauce. Sometimes, simple is best, and if you’re happy with how your salad tastes without any extra sauce, then that’s perfect! Enjoy your meal just the way you like it. If you ever want to try adding something new in the future, you can always experiment with different flavors. But for now, savor the deliciousness of your salad as it is!
