California Crab Stack On Japanese Pickled Cucumber Mache Salad Dressed With Tarragon Dijon Dressing Recipes
CALIFORNIA CRAB SALAD
Signature California ingredients and flavorful spices are the secret to this taste sensation I developed. I'm always asked to bring this to parties or family celebrations.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Flake crab with 1 t lemon juice in large bowl.
- Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
- Stir until mixed.
- Stir in mayonnaise (adjust amount according to taste).
- Add salt and pepper to taste.
- Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
- Gently stir avocados and olives into the salad.
- Taste and adjust seasonings as needed.
- Serve or refrigerate for several hours.
Nutrition Facts : Calories 391.7, Fat 25.8, SaturatedFat 3.7, Cholesterol 41.7, Sodium 980.5, Carbohydrate 24.1, Fiber 5.7, Sugar 2.4, Protein 19.3
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
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