Best 2 Asian Crab And Cuke Salad Recipes

Indulge in a symphony of flavors with our Asian Crab and Cucumber Salad, a refreshing and vibrant dish that captures the essence of Southeast Asian cuisine. This delightful salad features succulent crab meat, crisp cucumber, and a medley of aromatic herbs, all tossed in a tangy and flavorful dressing. Accompany your main course with our delectable Sweet and Sour Fish, a classic dish that tantalizes the taste buds with its perfect balance of sweet, sour, and savory flavors. For a vegetarian option, try our Vegetable Pad Thai, a stir-fried rice noodle dish bursting with colorful vegetables, peanuts, and a savory sauce. And to satisfy your sweet cravings, whip up a batch of our Thai Mango Sticky Rice, a delightful dessert that combines the tropical sweetness of mango with the comforting chewiness of glutinous rice. With our diverse selection of Asian recipes, you'll embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Sunomono (Japanese Cucumber and Seafood Salad) image

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Provided by xerxes2695

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

Ingredients

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

Steps:

Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g

CRAB AND CUCUMBER SALAD WITH SWEET VINEGAR DRESSING (AMAZU)

Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu) image

Crab and Cucumber Salad is a simple salad, and the crab meat makes this salad a little bit luxurious. It is a refreshing light salad and the sweet vinegar dressing goes so well with the crab meat.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories Salad Side

Time 15m

Number Of Ingredients 7

Ingredients

100g / 3.5oz cooked crab meat ((note 1))
1 cucumber thinly sliced
50g / 1.8oz wakame seaweed ((rehydrated from about 5g / 0.2oz dried wakame, note 2))
½ tsp salt
3 tbsp rice wine vinegar
2 tbsp sugar
½ tsp light soy sauce

Steps:

Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
Squeeze the water out of the cucumbers and put it in a mixing bowl.
Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).
If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

Tips:

Use the freshest ingredients possible for the best flavor.
If you can't find fresh crab meat, you can use canned crab meat, but be sure to drain it well before using.
If you don't have rice vinegar, you can use white vinegar, but add a little sugar to taste.
If you don't have a bamboo mat, you can use a plastic wrap to roll the cucumber.
Be careful not to overcook the cucumber, as it should still be slightly crunchy.
Feel free to adjust the amount of mayonnaise and Sriracha to taste.
Serve the salad immediately, or chill it for later.

Conclusion:

This Asian Crab and Cuke Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover crab meat. The salad is easy to make and can be tailored to your own taste preferences. So, next time you are looking for a quick and easy salad, give this Asian Crab and Cuke Salad a try. You won't be disappointed!