Cucumber Corn And Crab Salad Food

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.

CUCUMBER-CORN SALAD

Steps:

• In a large bowl whisk together lemon juice, olive oil, and 1/2 teaspoon each salt and black pepper. Stir in herbs, cucumbers, and corn. Cover; chill at least 1 hour. Season with salt and pepper. Makes 10 servings.

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

JAPANESE CUCUMBER AND CRAB SALAD

Steps:

• Mix the cucumbers with the salt. Place in a colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab. Make a dressing of the light soy sauce, rice wine vinegar, sesame oil, and sugar. Toss with the crab and drained cucumber, and serve.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

CORN 'N' CUCUMBERS SALAD

Steps:

• Combine all ingredients in a large bowl. Cover and chill for several hours.

CUCUMBER CRAB PASTA SALAD

Steps:

• Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio.
• Do not use noodles larger than the medium shells. You can use smaller shell noodles, though.
• Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them.
• Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices.
• Chop the imitation crab into chunks and add to the noodles.
• Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
• If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
• Chill until serving.
• If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving.
• Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
• Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.

CORN, TOMATO AND CUCUMBER SALAD

Steps:

• Combine all ingredients together in a medium bowl.
• Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.

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.

CHILLED CORN AND CRAB SALAD

Steps:

• Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
• Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
• Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

CUCUMBER, CORN, AND CRAB SALAD

Steps:

• Sprinkle cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in refrigerator 30 minutes. Rinse and drain well; discarding liquid.
• Combine crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in refrigerator until ready to serve.

CUCUMBER, CORN, AND CRAB SALAD

Steps:

• Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.
• Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
• Cucumber Vinaigrette
• Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.