Japanese Cucumber Crab Salad Recipes

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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

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.

CRAB AND AVOCADO SALAD WITH JAPANESE DRESSING



Crab and Avocado Salad with Japanese Dressing image

This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 15m

Yield 4 as a starter

Number Of Ingredients 11

2 tablespoons mirin
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar
Few drops sesame oil
1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
1 long red chile pepper, deseeded and finely chopped
1 1/4 cups crabmeat
Approximately 1 teaspoon lime juice
5 cups rocket salad
1 ripe avocado
1 to 2 teaspoons chopped chives

Steps:

  • In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.
  • To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.
  • To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.
  • Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.
  • Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
  • Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

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.

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

Make and share this Japanese Cucumber Salad recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  • In a large bowl, combine cucumbers, salt and pepper, mix well.
  • Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
  • Sprinkle with sesame seeds and mix.
  • Let marinate for 20 minutes before serving.
  • Adjust seasonings before serving.

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

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

  • Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  • Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

SPICY JAPANESE CRAB NOODLE SALAD



Spicy Japanese Crab Noodle Salad image

This is a cold noodle salad with crab, bean sprouts, red bell pepper, and cucumber in a spicy chile dressing. If you want to make it more substantial, you can add some squid rings.

Provided by Runira

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 33m

Yield 2

Number Of Ingredients 16

1 tablespoon red wine vinegar
1 tablespoon soy sauce, or more to taste
1 tablespoon sugar
1 ½ teaspoons mirin (Japanese rice wine)
1 ½ teaspoons sesame oil
1 teaspoon Chinese chili bean sauce (doubanjiang), or more to taste
1 teaspoon balsamic vinegar
salt to taste
4 ounces instant ramen noodles (without flavor packet)
4 ounces cooked octopus, cut into bite-sized pieces
½ cucumber, thinly sliced
½ red bell pepper, sliced into rings
2 ounces cooked crab meat, broken up
2 ounces bean sprouts
2 scallions, sliced
1 tablespoon toasted nori (seaweed), crumbled, or more to taste

Steps:

  • Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
  • Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
  • Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 52.2 g, Cholesterol 73.5 mg, Fat 14.6 g, Fiber 1.9 g, Protein 31 g, SaturatedFat 5.4 g, Sodium 1302.7 mg, Sugar 12.3 g

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