• Servings 4-6
  • Prep 65 min
  • Cuisine
  • Skill Level

Japanese Cucumber and Crab Salad


  • 4 cucumber, sliced thin, unpeeled
  • 2 tbs kosher salt
  • 1 lb jumbo lump crab meat
  • 1/4 cup soy sauce
  • 1/8 cup rice wine vinegar
  • 1/2 tbs sesame oil
  • pinch of sugar
  • Mix the cucumbers with the salt, then place in a colander, and a let drain for about 1 hour.
  • Rinse off the cucumbers and gently mix with the crab meat, taking care not to break up the lumps.
  • In a bowl add the soy sauce, rice wine vinegar, sesame oil and sugar.
  • Pour over the salad and gently toss.

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