Crab Salad On Cucumber Rounds Recipes

CUCUMBER CRAB SALAD

Cucumber Crab Salad image

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

Provided by TishT

Categories Crab

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 medium cucumbers, unpeeled and sliced thin
1 (6 ounce) package frozen crab, thawed or 1 (6 1/2 ounce) can crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce
2 tablespoons rice wine vinegar

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.

Nutrition Facts : Calories 90.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 881.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.8, Protein 10.5

CRAB SALAD ON CUCUMBER ROUNDS

Crab Salad on Cucumber Rounds image

Make and share this Crab Salad on Cucumber Rounds recipe from Food.com.

Provided by dicentra

Categories Crab

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only)
1/3 lb shelled cooked crabmeat
1/4 cup thinly slivered shallot
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
2 tablespoons lime juice
1 1/2 teaspoons thai chili paste (purchased or homemade)
1 teaspoon asian fish sauce or 1 teaspoon salt, to taste
1 teaspoon sugar
8 ounces English cucumbers

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.

Nutrition Facts : Calories 27.8, Fat 0.2, Cholesterol 7.9, Sodium 217.8, Carbohydrate 2.9, Fiber 0.2, Sugar 1.2, Protein 3.9

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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.
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