Potato And Crab Sunomono Salad Food

WARM CRAB AND POTATO SALAD

Steps:

• Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
• Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
• Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.

CRAB BOIL POTATO SALAD

Steps:

• Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

CRAB AND CUCUMBER SALAD WITH SWEET VINEGAR DRESSING (AMAZU)

Steps:

• Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.
• Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.
• Squeeze the water out of the cucumbers and put it in a mixing bowl.
• Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).
• If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
• Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).
• Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

CRAB POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, crab, onion, salt, pepper and dill. Add mayonnaise; toss to coat. Refrigerate for 2-3 hours before serving.