CRAB SALAD (Asma Rujak) Recipe

Name: CRAB SALAD (Asma Rujak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block fried tofu; 1 cucumber, deseeded and cut to desired sizes; 1 bengkoang yam/jicama, sliced; 1/2 pineapple, cut into small pieces; 3 crabs (small crabs); 1 clove garlic, roughly chopped; 1 lemon; 100 g peanuts, fried and crushed; 250 ml water; 3 pcs curly red chili; 5 pcs red chili (bird's eye chili); 2 cloves garlic; 1 1/2 tsp salt; 1 tsp sugar; 150 g flour; 1 egg; 100 ml broth; 1 potato, cut into small squares; 1/2 medium carrot, cut into small cubes; 2 onions, thinly sliced; 1 clove garlic, roughly chopped; 1 stalk spring onion; 2 stalk celery; to taste Water and salt

Servings: persons

1 block fried tofu
1 cucumber, deseeded and cut to desired sizes
1 bengkoang yam/jicama, sliced
1/2 pineapple, cut into small pieces
3 crabs (small crabs)
1 clove garlic, roughly chopped
1 lemon
100 g peanuts, fried and crushed
250 ml water
3 pcs curly red chili
5 pcs red chili (bird's eye chili)
2 cloves garlic
1 1/2 tsp salt
1 tsp sugar
150 g flour
1 egg
100 ml broth
1 potato, cut into small squares
1/2 medium carrot, cut into small cubes
2 onions, thinly sliced
1 clove garlic, roughly chopped
1 stalk spring onion
2 stalk celery
to taste Water and salt

1
Clean the crabs, split into two and then coat with lemon juice to remove the fishy smell and let stand.
2
BAKWAN : Heat oil.
3
Add sliced onion.
4
After softened, then add garlic and then celery.
5
When fragrant, add the carrots and potatoes.
6
Add salt to taste and bouillon.
7
After half cooked, remove and set aside.
8
Mix the flour with ingredients that you sauteed earlier.
9
Then add boiled water.
10
Add the eggs and then stir until smooth and add salt.
11
Once the dough is ready, then fry until cooked.
12
Set aside the finished bakwan.
13
Saute garlic until fragrant, put in crabs.
14
Add water and cook until done.
15
Remove and set aside.
16
Mix all seasoning sauces and puree.
17
Add bengkoang yam/jicama, pineapple and cucumber and mix well.
18
Place the salad on the plate along with tofu and bakwan.
19
Add crab.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 block fried tofu, 1 cucumber, deseeded and cut to desired sizes, 1 bengkoang yam/jicama, sliced, 1/2 pineapple, cut into small pieces, and more.

Yes, CRAB SALAD (Asma Rujak) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

CRAB SALAD (Asma Rujak)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions