Sweet and Sour Crab Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab. Ingredients:
1/2 cup rice-wine vinegar (not seasoned) |
2 tablespoon sugar |
1 garlic clove, minced |
1/4 teaspoon hot red-pepper flakes |
1/2 seedless cucumber |
1 pound king crab legs, thawed if frozen |
1/2 pound napa cabbage, cored and thinly sliced (4 cups) |
1/3 cup torn basil leaves |
1/3 cup torn mint leaves |
1/3 cup torn cilantro leaves |
Directions:
1. Make dressing: 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. Make salad while dressing cools: 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. Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
4. Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.
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