Name: Cucumber Salad with Crab Meat Delight Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 1 Persian cucumber; 6 oz defrosted imitation crab sticks; ½ teaspoon sea salt; 1 chopped green onion stalk; 1½ tablespoons Japanese mayonnaise; 1 tablespoon rice vinegar; ½ teaspoon garlic powder; ½ teaspoon sugar; A pinch of black pepper; A pinch of roasted white sesame seeds

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Introduction

This refreshing Cucumber Salad with Crab Meat Delight combines crisp cucumber and tender imitation crab in a creamy, tangy sauce. It’s a light and flavorful dish perfect for warm days or as a side to your favorite meals.

A white bowl holds a fresh salad with two main layers: the bottom layer is thinly sliced cucumber rounds in green with a smooth texture, arranged flat along the bowl's base. The top layer has strips of white and orange crab sticks mixed with white creamy dressing, scattered unevenly. Small pieces of chopped green onions are sprinkled over the crab sticks, adding tiny bright green accents. The scene also includes another white bowl with the same salad in the top right corner and a clear glass bowl with chopped green onions in the top left. The background is a white marbled texture with wooden chopsticks resting horizontally to the right of the main bowl, on a grey cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Persian cucumber
6 oz defrosted imitation crab sticks
½ teaspoon sea salt
1½ tablespoons Japanese mayonnaise
1 tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon sugar
A pinch of black pepper
1 chopped green onion stalk
A pinch of roasted white sesame seeds

Instructions

Step 1: Julienn the cucumber into thin strips and place them in a small bowl. Sprinkle with sea salt, toss to coat, and let sit for 5–10 minutes. Then gently squeeze the cucumber to remove excess water and set aside.
Step 2: Shred or slice the defrosted imitation crab sticks lengthwise to your preference. Set aside.
Step 3: In a small bowl, combine Japanese mayonnaise, rice vinegar, garlic powder, sugar, black pepper, and chopped green onion. Mix well until smooth and adjust seasoning if needed.
Step 4: In a large bowl, gently toss the cucumber strips and crab meat with the creamy sauce until everything is evenly coated. Be careful to keep the crab meat intact.
Step 5: Garnish with roasted white sesame seeds before serving to add a subtle crunch and nutty flavor.

Tips & Variations

Use fresh crab meat instead of imitation crab for a more authentic and richer taste.
Add a splash of soy sauce or a few drops of sesame oil to the sauce for extra depth.
For a spicier kick, mix in a small amount of chili flakes or a dab of wasabi.
Serve chilled for a refreshing experience, especially during hot weather.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The cucumber may release more moisture over time, so toss gently before serving again. It’s best enjoyed fresh and does not reheat well.

How to Serve

The image shows a white bowl filled with a fresh salad made of several layers. The bottom layer consists of thinly sliced cucumber with a green and pale white color and a fresh, cool texture. On top of the cucumber, there are strips of white crab meat mixed with a few bright red crab sticks, giving a soft and slightly fibrous texture. Scattered throughout the salad are small pieces of green onion adding flecks of bright green color and a slight crunch. The salad is lightly sprinkled with tan sesame seeds that add a bit of texture and visual interest. The bowl sits on a warm wooden surface with parts of a white bowl holding green vegetables visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, regular mayonnaise can be used as a substitute, but Japanese mayonnaise tends to be creamier and slightly sweeter, which complements this recipe well.

Is it necessary to salt and drain the cucumber?

Yes, salting helps draw out excess moisture from the cucumber, preventing the salad from becoming watery and keeping the texture crisp.