Potato And Crab Sunomono Salad Recipes

KIKUCHAN'S POTATO-CRAB SALAD

Kikuchan's Potato-Crab Salad image

A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff. Note: Most potato salads in Hawaii do not include mustard

Provided by KIKUKAT

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

6 small russet potatoes
3 hard-cooked eggs, chopped
1 (6 ounce) can lump crabmeat, drained
1 (2.25 ounce) can sliced black olives, drained
½ carrot, grated
½ cup mayonnaise, or to taste
½ teaspoon white sugar
salt and pepper to taste

Steps:

Place potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium-high heat for 30 minutes, or until tender. Drain, peel and dice while still hot. This is what will make the salad fluffy. Cover and refrigerate until cold.
In a large serving bowl, toss together the potatoes, eggs, crabmeat, black olives and carrot. Sprinkle with sugar, and stir in enough mayonnaise to moisten. Season with salt and pepper to taste. Chill until ready to serve.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 27 g, Cholesterol 92.3 mg, Fat 8 g, Fiber 3.2 g, Protein 9.5 g, SaturatedFat 1.5 g, Sodium 315.9 mg, Sugar 2.5 g

SUNOMONO SALAD

Sunomono Salad image

This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.

Provided by CHILI SPICE

Categories Crab

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup rice vinegar (not seasoned)
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon sake
1 dash soy sauce
1/4 teaspoon grated gingerroot
1/4 lb shrimp (cooked)
1/4 lb crabmeat (or artificial crab)
1/2 cucumber, thinly sliced
250 g of thin rice noodles (harasume)
2 green onions, sliced on a sharp diagonal

Steps:

Mix all the marinade ingredients together and set aside.
Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.

Nutrition Facts : Calories 321.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 47.6, Sodium 662.8, Carbohydrate 63.9, Fiber 1.4, Sugar 10.2, Protein 11.6

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