Cold Udon With Crab And Cucumber Recipes

COLD UDON WITH CRAB AND CUCUMBER

Cold Udon with Crab and Cucumber image

Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 12

Ingredients

Coarse salt
8 ounces udon (or soba)
1/4 teaspoon sesame oil, plus more for drizzling
5 tablespoons soy sauce
2 tablespoons grapeseed oil
2 teaspoons unseasoned rice vinegar
1/2 teaspoon Asian chili sauce, preferably sriracha
1/4 teaspoon yuzu juice
5 ounces (about 1 cup) lump crabmeat
1/2 cucumber, julienned
1 cup sprouts, preferably radish, trimmed
1 tablespoon black sesame seeds

Steps:

Bring a pot of salted water to a boil. Add udon, and cook until al dente. Drain, and rinse. Drizzle with just enough sesame oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Combine sesame oil, soy sauce, grapeseed oil, vinegar, chili sauce, and juice.
Divide udon among bowls. Top with crabmeat, cucumber, sprouts, and sesame seeds. Drizzle with dressing.

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES

Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives image

Categories Blender Quick & Easy Yogurt Crab Cucumber Bell Pepper Summer Chill Chive Gourmet

Yield Serves 6

Number Of Ingredients 13

Ingredients

For Soup
2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Steps:

Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

CRAB CUCUMBER BITES

Crab Cucumber Bites image

I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 7

Ingredients

3 medium cucumbers
2/3 cup reduced-fat cream cheese
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1/3 cup finely chopped sweet red pepper
2 green onions, sliced

Steps:

Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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