Crab And Cucumber Salad With Sweet Vinegar Dressing Amazu Recipes

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SWEET AND SOUR CRAB SALAD



Sweet and Sour Crab Salad image

Categories     Salad     Quick & Easy     Mint     Basil     Crab     Cucumber     Summer     Cabbage     Cilantro     Gourmet

Yield Makes 4 to 6 (first course) servings

Number Of Ingredients 14

For dressing:
1/2 cup rice-wine vinegar (not seasoned)
2 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon hot red-pepper flakes
For salad:
1/2 seedless cucumber
1 pound king crab legs, thawed if frozen
1/2 pound Napa cabbage, cored and thinly sliced (4 cups)
1/3 cup torn basil leaves
1/3 cup torn mint leaves
1/3 cup torn cilantro leaves
Equipment:
an adjustable-blade slicer fitted with 1/4-inch julienne blade

Steps:

  • Make dressing:
  • Bring vinegar and sugar to a boil in a small nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and stir in garlic, red-pepper flakes, and 1/4 teaspoon salt. Cool to room temperature
  • Make salad while dressing cools:
  • Using slicer, cut cucumber lengthwise into long julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Discard core and pat cucumber strips dry.
  • Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
  • Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.

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