Vinegared Crab Salad

About This Recipe

Yield:4 as a side dish
This recipe appears in: Seriously Asian: How to Take a Fat Hiatus


  • 1/2 pound shelled crab meat
  • 1-inch piece of ginger
  • 1/2 cup dashi
  • 1/2 cup rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 cucumber, sliced thinly
  • 1 teaspoon salt


  1. 1

    Grate the ginger with a microplane grater. Squeeze a tablespoon or so of juice from the ginger, using a strainer as needed.

  2. 2

    Combine the ginger juice with the dashi, rice vinegar, soy sauce, and sugar. Stir, then set aside for 10 minutes to let the sugar fully dissolve.

  3. 3

    Toss the cucumber with the salt and set aside for ten minutes. Drain the cucumber in a colander, rinsing quickly with cold water.

  4. 4

    In a bowl, pour all but a few teaspoons of the dashi-ginger dressing over the crab meat. Gently mix to incorporate, taking care not to break up the sections of crab meat more than necessary.

  5. 5

    Serve the crab on rounds of sliced cucumber. Drizzle more of the dressing on the plates, if desired.

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