Cucumber Crab Salad

Posted February 17, 2012 By Janice Cucumber Crab Salad

This salad was just a quick side-dish to one of my recent Asian recipe posts.  I got a new mandolin so I’m trying to find any excuse to use it.  Anyway, this salad is such a simple, fresh dish.  Fresh or imitation crab works–whatever you can find.  Serve it with the Pork and Shrimp Meatballs, a post from last year.  They would go great together!

CUCUMBER CRAB SALAD

1 large Japanese cucumber, ends removed
1/3 lb Dungeness crab or imitation crab
1/4 cup unseasoned rice wine vinegar
1-2 t Splenda
1 t low sodium soy sauce
1 green onion, chopped

Slice cucumber, using a mandolin, 1/8-inch thick.  Put cucumber in a large flat dish.  Mix the rice wine vinegar, Splenda and soy together and pour over cucumber.  Cover with plastic wrap and refrigerate for 1/2 hour.  Divide the cucumber and crab into 4 small bowls, pouring the dressing over the top and garnishing with green onion.

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