Asian Crab And Cuke Salad Recipes

CRAB AND CUCUMBER SALAD WITH SWEET VINEGAR DRESSING (AMAZU)

Steps:

• Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
• Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
• Squeeze the water out of the cucumbers and put it in a mixing bowl.
• Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).
• If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
• Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
• Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.