Cucumber Salad with Crab Meat Delight Recipe

Introduction

This Cucumber Salad with Crab Meat Delight is a refreshing and flavorful dish that’s perfect for a light lunch or a side. The crisp cucumber pairs beautifully with the creamy crab-flavored dressing, offering a balance of textures and tastes that’s sure to please.

Ingredients

• 1 Persian cucumber
• 1/2 tsp sea salt (fine grain preferred)
• 6 oz imitation crab sticks (flaked or shredded)
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 1.5 tbsp mayonnaise (Hellmann’s recommended)
• 1 pinch black pepper
• 1 tbsp rice vinegar
• 1 pinch toasted sesame seeds
• 1 green onion stalk (thinly sliced)

Instructions

1. Step 1: Julienn the cucumber into thin strips and place them in a small bowl. Sprinkle with sea salt, toss to coat evenly, and let sit for 5-10 minutes to draw out excess moisture. Afterward, gently squeeze the cucumber strips to remove the water and set aside.
2. Step 2: Shred or slice the imitation crab sticks lengthwise according to your preference. Set aside.
3. Step 3: In a small bowl, combine sugar, garlic powder, mayonnaise, black pepper, and rice vinegar. Mix thoroughly until smooth and well combined. Adjust seasoning to taste.
4. Step 4: In a large bowl, combine the prepared cucumber, crab meat, and creamy sauce. Gently toss together to evenly coat without breaking the crab meat.
5. Step 5: Garnish the salad with toasted sesame seeds and thinly sliced green onion. Serve chilled for a refreshing experience.

Tips & Variations

• For a bit of heat, add a small amount of finely chopped fresh chili or a dash of chili flakes to the dressing.
• Swap imitation crab for real crab meat if available, for a more authentic flavor.
• Use Japanese cucumber as a substitute if Persian cucumber is unavailable; it offers a similar thin-skinned, crisp texture.
• To make it vegan, replace mayonnaise with a plant-based alternative and use a vegan crab substitute.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the cucumbers may release more water over time. When ready to eat, give it a gentle toss and serve chilled. Avoid freezing, as the cucumber texture will degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh crab meat can be used and will enhance the flavor. Just ensure it’s cooked and shredded properly before mixing.

How do I prevent the salad from becoming soggy?

Salted cucumber strips should be drained well to remove excess water. Also, serve the salad soon after mixing to maintain crispness and freshness.

Cucumber Salad with Crab Meat Delight Recipe

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★★★★★

4.5 from 93 reviews

This refreshing Cucumber Salad with Crab Meat Delight combines crisp Persian cucumber with tender imitation crab sticks, all tossed in a creamy, tangy dressing made from mayonnaise, rice vinegar, and flavorful seasonings. Garnished with toasted sesame seeds and green onion, this simple no-cook salad is perfect as a light appetizer or side dish that’s quickly prepared and bursting with fresh flavors.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cucumber:

• 1 Persian cucumber
• 1/2 tsp sea salt (fine grain preferred)

For the Imitation Crab:

• 6 oz imitation crab sticks (flaked or shredded)

For the Dressing:

• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 1.5 tbsp mayonnaise (Hellmann’s recommended)
• 1 pinch black pepper
• 1 tbsp rice vinegar

For the Garnish:

• 1 pinch toasted sesame seeds
• 1 green onion stalk (thinly sliced)

Instructions

1. Prepare the Cucumber: Julienne the Persian cucumber into thin strips and place in a small bowl. Sprinkle with 1/2 tsp sea salt, toss to evenly coat, and let sit for 5-10 minutes to draw out excess moisture. After resting, gently squeeze the cucumber strips to remove the liquid and set aside.
2. Prepare the Imitation Crab Meat: Shred or slice the imitation crab sticks into fine pieces or lengthwise strips, depending on your preference. Set aside until ready to use.
3. Prepare the Creamy Sauce: In a small bowl, thoroughly mix together 1/2 tsp sugar, 1/2 tsp garlic powder, 1.5 tbsp mayonnaise, 1 pinch black pepper, and 1 tbsp rice vinegar. Adjust seasonings if desired to tailor the flavor.
4. Combine and Toss Ingredients: In a large mixing bowl, combine the prepared cucumbers, shredded crab meat, and creamy dressing. Gently toss together until everything is evenly coated, taking care not to break up the crab meat too much.
5. Garnish and Serve: Garnish the salad with toasted sesame seeds and thinly sliced green onion. Serve cold immediately or chilled for best refreshing flavor.

Notes

• Be gentle when mixing to prevent the imitation crab from breaking apart.
• Allowing the cucumber to sit with salt helps improve texture by reducing water content.
• This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
• For a spicier version, add a dash of sriracha or chili flakes to the dressing.
• Use Persian cucumber for its thin skin and minimal seeds, which enhance texture.

Keywords: cucumber salad, crab salad, imitation crab recipe, creamy dressing, easy salad, no-cook recipe, quick appetizer