Sweet And Sour Crab Salad

1. 1

   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

2. 2

   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.

3. 3

   Cut through crab shells with kitchen shears. Remove and coarsely shred meat.

4. 4

   Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.