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  Added: Sep 20, 2006  •  Visited (507)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Crabmeat And Cucumber Salad
(Hsieh - Jou - Pan - Huang - Kua)
What You Need:
  • 2 medium-sized cucumbers
  • ˝ pound fresh crabmeat or one 7˝-ounce can crabmeat
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon sesame-seed oil

  • How To Cook:
    PREPARE AHEAD:
    1. Pick over the crabmeat and discard all bits of shell and cartilage.

    2. Peel the cucumbers and cut them lengthwise in two. With a small spoon, scrape the seeds out of each half, leaving hollow, boat like shells.

    3. Shred the cucumbers, not too fine, with a cleaver or large, sharp knife.

    TO ASSEMBLE:
    1. In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well.

    2. Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly-no more than an hour-before serving.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Shellfish » Crab
    Dish » Salads



     




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