Vinegared Crab Salad Recipe – a delicious recipe with crab meat, ginger, dashi, rice vinegar, soy sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Grate the ginger with a microplane grater. Squeeze a tablespoon or so of juice from the ginger, using a strainer as needed.
2
Combine the ginger juice with the dashi, rice vinegar, soy sauce, and sugar. Stir, then set aside for 10 minutes to let the sugar fully dissolve.
3
Toss the cucumber with the salt and set aside for ten minutes. Drain the cucumber in a colander, rinsing quickly with cold water.
4
In a bowl, pour all but a few teaspoons of the dashi-ginger dressing over the crab meat. Gently mix to incorporate, taking care not to break up the sections of crab meat more than necessary.
5
Serve the crab on rounds of sliced cucumber. Drizzle more of the dressing on the plates, if desired.
47
kcal
Calories
10
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound shelled crab meat, 1-inch piece of ginger, 1/2 cup dashi, 1/2 cup rice vinegar, and more.
Yes, Vinegared Crab Salad Recipe 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.
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