Best Cucumber Crab Salad Recipes

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CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING



California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

  • Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
  • Combine all ingredients except flower confetti and refrigerate.
  • Whisk together all ingredients and refrigerate.
  • Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

CUCUMBER CRAB PASTA SALAD



Cucumber Crab Pasta Salad image

This is best when it has time to chill. I've only had this using imitation crab, let me know if you used real crab with it. This is another recipe from my dad that people ask for every time they eat it. It's a good make ahead dish for pot lucks, etc. Prep time does not include chill time, although you could keep all your ingredients (including prepared noodles) in the fridge until you have time to assemble it.

Provided by Brittta

Categories     Crab

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (16 ounce) box medium shell noodles
1 English cucumber, sliced
2 (8 ounce) packages imitation crabmeat
1 1/2 tablespoons dried dill (or to taste. Can use fresh.)
salt (optional)
pepper (optional)
1 (16 ounce) bottle kraft creamy cucumber salad dressing

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.

Nutrition Facts : Calories 217.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.1, Sodium 385.2, Carbohydrate 42.2, Fiber 1.9, Sugar 4.5, Protein 9.7

WASABI LIME CRAB SALAD IN CUCUMBER CUPS



Wasabi Lime Crab Salad in Cucumber Cups image

Categories     Citrus     Shellfish     Vegetable     No-Cook     Cocktail Party     Mayonnaise     Wasabi     Crab     Cucumber     Radish     Summer     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
1/4 cup mayonnaise
4 teaspoons wasabi paste (Japanese horseradish paste)
2 tablespoons fresh lime juice
3/4 teaspoon salt, or to taste
6 medium radishes
1 (3-ounce) container radish sprouts or baby pea shoots
1/2 pound jumbo lump crabmeat, picked over
Special Equipment
a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Prepare cucumber cups:
  • Cut cucumbers crosswise into generous 1/2-inch-thick slices. Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.
  • Prepare filling:
  • Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
  • Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
  • Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

CUCUMBER, CORN, AND CRAB SALAD



Cucumber, Corn, and Crab Salad image

We serve this Cucumber, Corn, and Crab Salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens for a summer meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice
Coarse salt
1 pound jumbo lump crabmeat, picked over and rinsed
2 ears corn, kernels cut from cob
1/2 small red onion, finely diced
1 avocado, peeled, pitted, and cut into 1/4-inch dice
Cucumber Vinaigrette
Freshly ground pepper

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.

CRAB-CUCUMBER SALAD IN TOMATO CUPS



Crab-Cucumber Salad in Tomato Cups image

This is something I like to make. I have to use the immitation crab for my wife is allergic to crab meat and all other shellfish; it does not change the taste though.

Provided by The Range Rover

Categories     Crab

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

8 ounces crabmeat, canned or frozen,drained and picked over (can use immitation crab in a pinch)
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon snipped fresh chives
salt and pepper
3/4 cup sour cream
1 cucumber, cubed
4 tomatoes, made into cups

Steps:

  • Gently mix together all ingredients; except tomatoes and chill.
  • Serve in tomato cups.
  • If you can't make the cups;put salad on a bed of sliced tomatoes.

Nutrition Facts : Calories 349.1, Fat 19.4, SaturatedFat 11.5, Cholesterol 85.5, Sodium 1008.8, Carbohydrate 19.5, Fiber 3.8, Sugar 9.3, Protein 26.7

CRAB SALAD ON CUCUMBER ROUNDS



Crab Salad on Cucumber Rounds image

Make and share this Crab Salad on Cucumber Rounds recipe from Food.com.

Provided by dicentra

Categories     Crab

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only)
1/3 lb shelled cooked crabmeat
1/4 cup thinly slivered shallot
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
2 tablespoons lime juice
1 1/2 teaspoons thai chili paste (purchased or homemade)
1 teaspoon asian fish sauce or 1 teaspoon salt, to taste
1 teaspoon sugar
8 ounces English cucumbers

Steps:

  • Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup.
  • Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
  • In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
  • In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
  • Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
  • Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

Nutrition Facts : Calories 27.8, Fat 0.2, Cholesterol 7.9, Sodium 217.8, Carbohydrate 2.9, Fiber 0.2, Sugar 1.2, Protein 3.9

CUCUMBER, CORN, AND CRAB SALAD



Cucumber, Corn, and Crab Salad image

Categories     Salad     Sandwich     Crab     Corn     Cucumber

Yield serves 4 to 6

Number Of Ingredients 16

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice
Coarse salt
1 pound jumbo lump crabmeat, picked over and rinsed
2 ears corn, kernels cut from cobs
1/2 small red onion, finely diced
1 avocado, peeled, pitted, and cut into 1/4-inch dice
Cucumber Vinaigrette (recipe follows)
Freshly ground pepper
Cucumber Vinaigrette
1/2 cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 cup grapeseed oil
Coarse salt and freshly ground pepper
(makes about 1 cup)

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.

COUSCOUS AND CRAB SALAD WITH CUCUMBER JUICE AND MINT



Couscous And Crab Salad With Cucumber Juice And Mint image

Provided by Molly O'Neill

Categories     quick, salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 10

1 cup cucumber juice (see recipe)
1/2 cup uncooked instant couscous
2 cups lump crab meat, picked over for shells
15 small cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
1 tablespoon chopped fresh mint
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Place 3/4 cup of the cucumber juice in a saucepan and bring to a boil. Add the couscous, cover and remove from heat. Let stand for 5 minutes. Uncover and stir with a fork. Place in a bowl and set aside to cool.
  • Add the crab meat, cherry tomatoes, onion, mint and lemon and lime rinds and toss to coat. Toss in the remaining cucumber juice. Season with the salt and pepper. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 1 gram, Fiber 2 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 413 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB, TOMATO, AND CUCUMBER SALAD



CRAB, TOMATO, AND CUCUMBER SALAD image

Categories     Shellfish     Vegetable     Marinate     Quick & Easy

Yield 4 servings

Number Of Ingredients 13

1lb Jumbo lump crabmeat
1ea English cucumber, peeled, seeded, diced
2ea Tomatoes, seeded, diced
1ea small red onion, diced
1/4c olive oil
2T red wine vineager
juice of half lemon
pinch of red pepper flakes
pinch of sugar
1/4c Fresh Tarragon leaves
salt&pepper to taste
1ea head of Boston or Butter lettuce, leaves seperated
1ea lemon, quartered

Steps:

  • 1. Pick shells from crab. 2. Combine vegetables in bowl. 3. In another bowl wisk to combine oil, vineager, lemon, red pepper, sugar. 4. Toss liquid with vegetables. 5. Fold in crab and tarragon leaves. 6. Season with salt and pepper. 7. Evenly distribute salad into 4 lettuce leaves garnish with lemon wedge

JAPANESE CUCUMBER AND CRAB SALAD



Japanese Cucumber and Crab Salad image

This tasty salad is delicate and unusual.

Provided by J. White Harris

Categories     Other Salads

Time 15m

Number Of Ingredients 8

4 cucumbers, sliced thin, unpeeled
1 Tbsp salt
1 can(s) (6-ounce) of crab
DRESSING
1/4 c light soy sauce
1/8 c rice wine vinegar
1/2 Tbsp sesame oil
1 pinch of sugar

Steps:

  • 1. Mix the cucumbers with salt. Place in a colander, and the salt and water will drain off. Drain for about 45 minutes.
  • 2. Mix with the crab.
  • 3. Make a dressing of the light soy sauce, rice wine vinegar, sesame oil, and sugar. Toss with the crab and serve.

CUCUMBER CRAB SALAD



Cucumber Crab Salad image

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

Provided by TishT

Categories     Crab

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 medium cucumbers, unpeeled and sliced thin
1 (6 ounce) package frozen crab, thawed or 1 (6 1/2 ounce) can crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce
2 tablespoons rice wine vinegar

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.

Nutrition Facts : Calories 90.5, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 881.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.8, Protein 10.5

LOW CARB SPICY SRIRACHA CRAB AND CUCUMBER SALAD



Low Carb Spicy Sriracha Crab and Cucumber Salad image

I originally came across this recipe on Pinterest, and it was posted from a wonderful blog called peasandcrayons.com. This is a great quick lunch to fix with easy-to-come-by ingredients (living in CO, I use imitation crab more often than not), and can be a low carb and quick fix to a sushi craving. It is awesome!

Provided by Greeny4444

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 large cucumber
rice vinegar, to taste (optional)
4 ounces jumbo lump crab meat, cooked or 4 ounces imitation crabmeat
1 tablespoon mayonnaise
2 teaspoons sriracha sauce, to taste
1/2 avocado, diced
1 tablespoon panko breadcrumbs

Steps:

  • First peel the skin from your cucumber.
  • Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do).
  • Drizzle the noodles very lightly with optional rice vinegar.
  • In a small bowl, combine the mayo and Sriracha to make "spicy mayo".
  • Shred the crab, or chop it up with a knife.
  • Combine the crab with the spicy mayo and put on top of the cucumber.
  • Top with avocado.
  • Garnish with panko breadcrumbs and dig in!

Nutrition Facts : Calories 332.1, Fat 16.7, SaturatedFat 2.6, Cholesterol 89.1, Sodium 397.3, Carbohydrate 24.4, Fiber 8.5, Sugar 6.1, Protein 25.5

CUCUMBER CRAB SALAD



CUCUMBER CRAB SALAD image

Categories     Salad     Appetizer     Freeze/Chill

Yield 6 servings

Number Of Ingredients 6

4 cucumbers, washed, unpeeled and shredded
16oz, or two 8oz cans cooked crab meat, cut
1 cup mayonnaise
2 tablespoons soy sauce
1/2 cup rice vinegar
1/4 cup sugar

Steps:

  • Add sugar and soy sauce to rice vinegar and mix to dissolve the sugar. Pour this mixture over your shredded cucumbers, stir and let it marinate in the fridge for 10-15 minutes. When chilled, place cucumber shreds in the colander in your sink, to drain. Mix crab meat with mayonnaise, add cucumber shreds, stir well and, presto!.

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