Chinese Crab Cucumber Salad

Chinese Crab & Cucumber Salad

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
1/2 cup mayonnaise
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


  1. 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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