Asian Crab and Cuke Salad Recipe -
Asian Crab and Cuke Salad Recipe
  • READY IN 10 mins

Asian Crab and Cuke Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2010

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.

Most Helpful Critical Review
Oct 09, 2014

Didn't particularly care for this recipe. I think it would have been better with just rice wine vinegar instead of the white wine vinegar and soy sauce combination.


12 Ratings

Nov 09, 2010

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.

Mar 15, 2010

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!

Jan 15, 2010

So simple, tastey and low calorie. This could be a Hungry Girl recipe!

Mar 22, 2011

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!

Dec 17, 2010

i used seasoned rice vinegar and avocados in mine and it turned out very yummy. quick and health recipe!! will definitely make it again

Jun 15, 2010

Light, delicious, and healthy. I left out the soy sauce completely. Good with shrimp but better with crab.


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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