Chinese Crabmeat And Cucumber Salad Food

QUICK CUCUMBER AND CRAB SALAD

Steps:

• Chop cooked crab meat, English cucumber, green onion, parsley, dill, and celery. In a large bowl, mix chopped ingredients with vinegar, mayonnaise or sour cream, salt, and pepper. Enjoy! Refrigerate any leftovers.

CHINESE CUCUMBER SALAD

Steps:

• In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving.

CHINESE CRABMEAT AND CUCUMBER SALAD

Steps:

• Pick over the crabmeat and discard all bits of shell and cartilage. Peel the cucumbers and cut them lengthwise in two. With a small spoon, scrape the seeds out of each half, leaving hollow, boat-like shells. Shred the cucumbers, not too fine, with a cleaver or large, sharp knife. In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well. Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly - no more than an hour - before serving.

SMASHED CHINESE CUCUMBER SALAD

Steps:

• Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
• Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
• Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

CUCUMBER CRAB SALAD

Steps:

• Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
• Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
• Lightly toss all ingredients together in a bowl and serve.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.