Quick Cucumber And Crab Salad Recipes

CRAB AND SHRIMP PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

CUCUMBER CRAB SALAD

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.

CRAB SALAD ON CUCUMBER ROUNDS

Steps:

• Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup.
• Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
• In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
• In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
• Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
• Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

CUCUMBER CRAB PASTA SALAD

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.