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Cucumber Salad with Crab Meat Delight

Cucumber Salad with Crab Meat Delight: Fresh & Flavorful!

Enjoy this Cucumber Salad with Crab Meat Delight that combines crunchy cucumbers and sweet crab for a refreshing dish.
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Prep Time 15 minutes
Salting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Persian Cucumbers Or try Japanese cucumbers or smaller cut English cucumbers.
  • 8 oz Imitation Crab Meat Shredded for better distribution.
For the Dressing
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 2 tbsp Rice Vinegar Adjust based on taste preference.
  • 1 tsp Garlic Powder Use fresh minced garlic for a bolder flavor.
  • 1 tbsp Sugar Optional for reducing tanginess.
  • 1/2 tsp Black Pepper Freshly ground recommended.
Toppings (optional)
  • 1 tbsp Sesame Seeds For nutty flavor and visual appeal.
  • 1/4 cup Fresh Herbs Such as parsley or chives.

Equipment

  • mixing bowl
  • Knife
  • colander
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Wash and pat dry the Persian cucumbers, then julienne them into thin strips.
  2. Sprinkle the cucumber strips with sea salt and let them sit in a colander for 10 minutes.
  3. Pat the cucumbers dry with paper towels and transfer them to a large mixing bowl.
  4. Shred the imitation crab meat into small pieces and add to the bowl with the cucumbers.
  5. In a small mixing bowl, combine the mayonnaise, rice vinegar, garlic powder, sugar, and black pepper. Whisk until smooth.
  6. Pour the creamy dressing over the cucumber and crab meat mixture. Gently toss to coat evenly.
  7. Garnish with sesame seeds or fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Avoid freezing as the cucumbers will become mushy.

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