Crab, cucumber and wakame salad

  • 20 mins cooking
  • Serves 4
  • Print


Crab, cucumber and wakame salad
  • 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


Crab, cucumber and wakame salad
  • 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.

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