Cucumber Crab Salad Recipes

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QUICK CUCUMBER AND CRAB SALAD



Quick Cucumber and Crab Salad image

Provided by Marina Rizhkov

Categories     American

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop cooked crab meat, English cucumber, green onion, parsley, dill, and celery. In a large bowl, mix chopped ingredients with vinegar, mayonnaise or sour cream, salt, and pepper. Enjoy! Refrigerate any leftovers.

CUCUMBER CRAB SALAD



Cucumber Crab Salad image

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

Provided by TishT

Categories     Crab

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 medium cucumbers, unpeeled and sliced thin
1 (6 ounce) package frozen crab, thawed or 1 (6 1/2 ounce) can crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce
2 tablespoons rice wine vinegar

Steps:

  • Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
  • Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
  • Lightly toss all ingredients together in a bowl and serve.

Nutrition Facts : Calories 90.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 881.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.8, Protein 10.5

WASABI LIME CRAB SALAD IN CUCUMBER CUPS



Wasabi Lime Crab Salad in Cucumber Cups image

Categories     Citrus     Shellfish     Vegetable     No-Cook     Cocktail Party     Mayonnaise     Wasabi     Crab     Cucumber     Radish     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
1/4 cup mayonnaise
4 teaspoons wasabi paste (Japanese horseradish paste)
2 tablespoons fresh lime juice
3/4 teaspoon salt, or to taste
6 medium radishes
1 (3-ounce) container radish sprouts or baby pea shoots
1/2 pound jumbo lump crabmeat, picked over
Special Equipment
a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Prepare cucumber cups:
  • Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
  • Prepare filling:
  • Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
  • Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
  • Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

CRAB CUCUMBER BITES



Crab Cucumber Bites image

I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 7

3 medium cucumbers
2/3 cup reduced-fat cream cheese
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1/3 cup finely chopped sweet red pepper
2 green onions, sliced

Steps:

  • Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CUCUMBER CRAB PASTA SALAD



Cucumber Crab Pasta Salad image

This is best when it has time to chill. I've only had this using imitation crab, let me know if you used real crab with it. This is another recipe from my dad that people ask for every time they eat it. It's a good make ahead dish for pot lucks, etc. Prep time does not include chill time, although you could keep all your ingredients (including prepared noodles) in the fridge until you have time to assemble it.

Provided by Brittta

Categories     Crab

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (16 ounce) box medium shell noodles
1 English cucumber, sliced
2 (8 ounce) packages imitation crabmeat
1 1/2 tablespoons dried dill (or to taste. Can use fresh.)
salt (optional)
pepper (optional)
1 (16 ounce) bottle kraft creamy cucumber salad dressing

Steps:

  • Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio.
  • Do not use noodles larger than the medium shells. You can use smaller shell noodles, though.
  • Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them.
  • Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices.
  • Chop the imitation crab into chunks and add to the noodles.
  • Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
  • If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
  • Chill until serving.
  • If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving.
  • Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
  • Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.

Nutrition Facts : Calories 217.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.1, Sodium 385.2, Carbohydrate 42.2, Fiber 1.9, Sugar 4.5, Protein 9.7

CUCUMBER CRAB SNACKS



Cucumber Crab Snacks image

These little appetizers are perfect for a fancy dinner party or if you're trying to clean out your refrigerator....Kids love them too!!!

Provided by Lisa

Categories     Appetizers and Snacks     Seafood     Crab

Time 15m

Yield 8

Number Of Ingredients 4

1 large cucumber, cut into 1/4-inch slices
1 (8 ounce) package whipped cream cheese
2 (6 ounce) cans crabmeat, drained and flaked
1 (8 ounce) jar cocktail sauce

Steps:

  • Spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. Place in the refrigerator to chill, or serve right away.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 8.1 g, Cholesterol 64 mg, Fat 8.8 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 4.8 g, Sodium 600 mg, Sugar 5.7 g

CUCUMBER-CRAB CANAPéS



Cucumber-Crab Canapés image

Categories     Shellfish     Appetizer     No-Cook     Cocktail Party     Crab     Cucumber     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 28 canapés

Number Of Ingredients 6

1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber

Steps:

  • Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
  • Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

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