Recipe by C.H.
"This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab."
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salt and ground black pepper to taste
1 (8 ounce) package
imitation crabmeat, coarsely chopped
white wine vinegar
I'm eating this right now, and it's quite good. I did make a few changes however. I didn't add any salt, because the soy sauce made it salty enough. I didn't have white wine vinegar, but used brown rice vinegar. I think this made it taste very good. I also added a very small amount of garlic powder to the sauce.
Made this up and wasn't really impressed. Not really sure on what I would change to make it better but I just wouldn't give this one a try unless you like the very simple flavors.
This was very good, easy and healthy. It was a bit salty but I think it was because I doubled the vinegar and soy sauce to account for the extra crab meat I had. Also I dipped Wheat Thins into the salad which also had salt on them. I added a little bit of ground ginger. I will make this regularly especially in the summer. I think it would be good as a dip with cream cheese and avocado (there goes the healthy part). I am looking for suggestions of how other people served this salad.
Update: I have made this a couple times now and each time I reduce the soy sauce and vinegar. The crab and cuke at the bottom of the dish get very strong soy sauce/vinegar taste from soaking up the juices. It becomes too strong to eat if it has sat for 1 to 2 days or so. So watch out how much you use.
This is actually pretty good. I think I will add some garlic powder and green onion next time, but a good place to start. Not the "prettiest" dish, since the soy makes the crab and cukes brown, but still tasty!
So simple, tastey and low calorie. This could be a Hungry Girl recipe!
This is a nice alternative to the mayo-based crab salad and it is very easy to make. I added an avocado and toasted sesame seeds to the mix, served them in lettuce leaves as wraps and some people chose to add wasabi for a little kick. It was pretty and yummy!
i used seasoned rice vinegar and avocados in mine and it turned out very yummy. quick and health recipe!! will definitely make it again
Light, delicious, and healthy. I left out the soy sauce completely. Good with shrimp but better with crab.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Crab and Cuke Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
Rated, reviewed, and ready to satisfy your sweet cravings.
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