Chinese Crab & Cucumber Salad the Editors of Publications International, Ltd.
Chinese Crab & Cucumber Salad
Makes 4 main-dish servings
|1||large cucumber, peeled|
|12||ounces crabmeat (fresh, pasteurized or thawed frozen), flaked|
|1/2||red bell pepper, diced|
|3||tablespoons soy sauce|
|1||tablespoon sesame oil|
|1||teaspoon ground ginger|
|1/2||pound bean sprouts|
|1||tablespoon sesame seeds, toasted|
|Fresh chives, cut into 1-inch pieces|
- Cut cucumber in half lengthwise; scoop out seeds. Cut cucumber into 1-inch pieces. Combine cucumber, crabmeat and bell pepper in large bowl. Blend mayonnaise, soy sauce, sesame oil and ginger in small bowl. Pour over crabmeat mixture; toss to mix well. Refrigerate 1 hour to allow flavors to blend. To serve, arrange bean sprouts on individual serving plates. Spoon crabmeat mixture on top; sprinkle with sesame seeds and chives.
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