SWEET AND SOUR CRAB SALAD

Sweet and Sour Crab Salad image

Yield Makes 4 to 6 (first course) servings

Number Of Ingredients 14

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For dressing:
1/2 cup rice-wine vinegar (not seasoned)
2 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon hot red-pepper flakes
For salad:
1/2 seedless cucumber
1 pound king crab legs, thawed if frozen
1/2 pound Napa cabbage, cored and thinly sliced (4 cups)
1/3 cup torn basil leaves
1/3 cup torn mint leaves
1/3 cup torn cilantro leaves
Equipment:
an adjustable-blade slicer fitted with 1/4-inch julienne blade

Steps:

Make dressing:
Bring vinegar and sugar to a boil in a small nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and stir in garlic, red-pepper flakes, and 1/4 teaspoon salt. Cool to room temperature
Make salad while dressing cools:
Using slicer, cut cucumber lengthwise into long julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Discard core and pat cucumber strips dry.
Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.