Japanese Cucumber And Crab Salad Recipe - Cooking Index
Japanese Cucumber And Crab Salad Recipe - Cooking Index
This is a very delicate and unusual salad. Don't be put off by the salt; it is used to draw water from the cucumbers, then the saltwater is drained off. This tasty salad makes a most unusual side dish. It is a gift from Mrs. Yasuko Wada, my dear friend of college days. She came to this country to study Christian education at my college, thus our lasting friendship.
Cuisine: Japanese| Salad | ||
| 4 | Cucumbers - thinly sliced | |
| 6 oz | 170g | Crab meat - fresh or canned |
| 1 tablespoon | 15ml | Salt |
| Dressing | ||
| 1/4 cup | 59ml | Soy sauce, light |
| 1/8 cup | 29ml | Rice wine vinegar |
| 1/2 tablespoon | 7.5ml | Sesame oil |
| 1 | Sugar - to taste |
Mix the cucumbers with the salt. Place in a colander and let drain about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab.
Make a dressing of the light soy sauce, rice-wine vinegar, sesame oil and sugar. Toss with the crab and drained cucumbers and serve.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-30-1991 issue - The Springfield Union-News
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