Best Seaweed Crab Salad Recipes

Seaweed & Crab Salad image

Provided by GG 38966

Categories Crab

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

6 lemons
6 ounces crabmeat (or 5 sticks of imitation crab)
1 cucumber (sliced thin crosswise)
1 celery (strings removed, sliced diagonally into bite-sized pieces)
1/3 ounce wakame seaweed
3 cups water
1 tablespoon lemon juice
2 teaspoons lemon juice
1/2 teaspoon soy sauce
3 tablespoons mustard

Steps:

Cut each lemon in half, slice off the top. Scoop out the segments and place the sliced off top back into the lemon half to create lemon bowl. Squeeze out juice of the scooped out segments and set aside. Remove any cartilage from crab, break coarsely, then season with the lemon juice. Soak the celery slices in cold water for 4 or 5 minutes, then drain. Set aside celery leaves if you would like to use it for garnishing later. Soak fresh or dried wakame in measured water until expanded, about 10-15 minutes, then cut into pieces ranging between a half inch and one inch square (Dried and pre-cut wakame usually comes in this size). In a colander, pour boiling hot water over wakame to clean and set the fresh green color.
Mix dressing (soy sauce & lemon juice & mustard) ingredients together, spoon into premade lemon bowls and serve.

Nutrition Facts : Calories 60.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 11.9, Sodium 360.8, Carbohydrate 14.6, Fiber 5.7, Sugar 1.3, Protein 7.2

Seaweed Salad image

Provided by Jody Adams

Yield Makes 4 servings

Number Of Ingredients 11

3/4 ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 pound) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted

Steps:

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.