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

CRAB BOIL POTATO SALAD

Crab Boil Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

CRAB POTATO SALAD

Crab Potato Salad image

"This recipe has been in my husband's family for 100 years," says Clarice Schweitzer of Sun City, Arizona. "The only change I've made is to replace the canned crab with imitation crabmeat. It's always a success at get-togethers."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 7

Ingredients

4 to 6 medium potatoes, peeled and cubed
2 packages (8 ounces each) imitation crabmeat
1 cup finely chopped onion
1/2 to 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
3 cups mayonnaise

Steps:

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.

Nutrition Facts : Calories 479 calories, Fat 44g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 508mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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

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

SUNOMONO

Sunomono image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 large English cucumber, or 2 to 3 Japanese cucumbers
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce

Steps:

Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
May add Wakame (seaweed), crab, and shrimp.