Cucumber Salad with Crab Meat: Refreshing Summer Delight

Cucumber Salad with Crab Meat is a light and refreshing dish, perfect for summer days filled with flavor and elegance.

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Prep Time 15

Chill Time 15

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 cups Persian Cucumbers Can substitute with Japanese cucumbers
8 oz Imitation Crab Shredded for better dressing absorption

For the Dressing

1/2 cup Mayonnaise Creamy base for richness
2 tablespoons Vinegar Adjust to taste
1 teaspoon Garlic Powder Enhances flavor
1 teaspoon Sugar Balances acidity
to taste Pepper Sprinkle for seasoning

For Garnishing

2 tablespoons Sesame Seeds or Fresh Herbs For added flavor and presentation

Equipment

Mixing bowl
colander
Whisk

Method

Step‑by‑Step Instructions

Wash the Persian cucumbers thoroughly and julienne them into thin strips, about ¼ inch.
Sprinkle cut cucumbers with sea salt and let them sit in a colander for 5-10 minutes.
Squeeze the cucumbers gently to remove excess water.
Shred the imitation crab meat into small pieces and set aside.
Whisk together mayonnaise, vinegar, garlic powder, sugar, and pepper until smooth.
In a large bowl, toss cucumbers and shredded crab meat, then pour the dressing over and mix gently.
Garnish with sesame seeds or chopped herbs.
Serve immediately or chill for 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh; serve within two hours of preparation. Dressing can be stored separately until serving for maximum freshness.

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