Name: Crab, cucumber and wakame salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 lebanese cucumbers (260g); 2 teaspoon salt; 2 tablespoon dried seaweed (wakame); 1 cup (200g) cooked fresh crab meat; 1 tablespoon rice vinegar; 1 tablespoon secondary dashi (see recipe page 117); 2 teaspoon japanese soy sauce; 1 teaspoon mirin; 1/2 teaspoon fresh ginger juice

Ingredients

2 lebanese cucumbers (260g)

2 teaspoon salt

2 tablespoon dried seaweed (wakame)

1 cup (200g) cooked fresh crab meat

1 tablespoon rice vinegar

1 tablespoon secondary dashi (see recipe page 117)

2 teaspoon japanese soy sauce

1 teaspoon mirin

1/2 teaspoon fresh ginger juice

Method

1.Make dressing. Bring vinegar, dashi, sauce and mirin to the boil in small saucepan. Cool 5 minutes. Stir in juice. Refrigerate 15 minutes

2.Halve cucumber lengthways, discard seeds with teaspoon. Slice cucumber thinly. Place cucumber in colander. Sprinkle with salt, stand 10 minutes. Rinse under cold water, drain, gently squeezing out excess moisture. Refrigerate.

3.Meanwhile, place seaweed in small bowl, cover with cold water, stand 5 minutes, drain.

4.Arrange cucumber, seaweed and crab meat on plate, pour over dressing.

Try to use the freshest crab meat you can for this dish or very good quality canned crabmeat. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 2cm (¾ inch) in length will yield 2 teaspoons of grated ginger; this amount of grated ginger should in turn yield the ½ teaspoon of juice used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook