Fresh Cucumber Crab Meat Salad
A light and refreshing salad that combines crisp cucumbers with sweet crab meat, perfect for summer picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 1 Persian cucumber
- 1/2 tsp sea salt
- 6 oz imitation crab sticks
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 1.5 tbsp mayonnaise
- 1 pinch black pepper
- 1 tbsp rice vinegar
- 1 pinch toasted sesame seeds
- 1 green onion stalk
Instructions
- Prepare the Cucumber: Julienne the Persian cucumber and sprinkle it lightly with sea salt. Let it sit for about 5–10 minutes to draw out excess moisture.
- Squeeze Out Excess Water: Gently squeeze out any excess water from the cucumbers and set them aside.
- Shred the Crab Meat: Take the imitation crab sticks and shred or slice them into bite-sized pieces.
- Make the Dressing: In a small bowl, mix together the sugar, garlic powder, mayonnaise, black pepper, and rice vinegar to create the dressing.
- Combine the Ingredients: In a larger bowl, combine the drained cucumbers, crab meat, and dressing. Gently toss to coat.
- Garnish and Serve: Transfer to a serving dish, sprinkle with sesame seeds and sliced green onions, and serve chilled.
Notes
Slice the cucumber just before serving to maintain crispness. Store leftovers in an airtight container for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg