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Cucumber and Crab Salad

A fresh and zesty salad combining cucumber and imitation crab, perfect for picnics and potlucks.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole Persian cucumber Can substitute with regular cucumber if seeds are removed.
  • 6 oz imitation crab sticks (flaked or shredded) Real crab can be used for a richer flavor.
  • 1 tbsp rice vinegar Adjust for brightness.
  • 1.5 tbsp mayonnaise Can swap for Greek yogurt for a lighter option.
  • 1 pinch black pepper
  • 1/2 tsp sugar Adjust sweetness to taste.
  • 1/2 tsp garlic powder
  • 1 pinch toasted sesame seeds For garnish.
  • 1 stalk green onion Thinly sliced for garnish.
  • 1/2 tsp sea salt For drawing out cucumber moisture.

Method
 

Preparation
  1. Julienne the cucumber into thin strips and sprinkle with sea salt. Let it sit for 5-10 minutes to draw out moisture, then gently squeeze out excess water.
  2. Shred or slice the imitation crab lengthwise and set aside.
  3. In a small bowl, combine the sugar, garlic powder, mayonnaise, black pepper, and rice vinegar to create a creamy sauce. Mix thoroughly and adjust seasoning to taste.
Mixing
  1. In a large mixing bowl, combine the cucumber strips, crab meat, and creamy sauce. Gently toss to coat without breaking the crab.
  2. Garnish with toasted sesame seeds and sliced green onion. Serve cold.

Notes

Best enjoyed fresh, chilled as a zippy side. Can be wrapped in lettuce cups for a handheld version. A squeeze of lime enhances flavor.