Crab and Cucumber Salad Recipe

Salade de Concombre au Crabe

Paris went through a miniature heatwave last week — it certainly felt nice to take the skirts, tank tops and strappy sandals out of their winter residence — and lunchtime on Saturday found me craving for something easy and fresh.

I slipped on my creative goggles and took another look through the contents of the fridge. A cucumber salad was quickly envisioned, and I decided to finally use one of the crab meat cans I’d bought many moons ago to make crab cakes (and never did).

The refrigerator was in dire need of replenishing, not exactly empty but certainly devoid of exciting things. I considered going out to buy a few things, but quickly decided against it. Midday is the worst time to be out running food errands, as the stores then are crowded with hungry people whose very hunger makes them impatient and crabby — or maybe it’s just me.

So. I slipped on my creative goggles and took another look through the contents of the fridge. A cucumber salad was quickly envisioned, and I decided to finally — finally! — use one of the crab meat cans I had bought many moons ago to make crab cakes and never did. Thankfully those things keep for zillions of moons so they were still fresh as a bud, if a little dusty.

The resulting salad turned out to be exactly what we needed — super easy to make, fresh and zingy, and lovely to look at, too, with its soft green soft pink accents.

Crab and Cucumber Salad Recipe

Prep Time: 10 minutes

Total Time: 45 minutes

Serves 2.

Crab and Cucumber Salad Recipe

Ingredients

  • one large cucumber
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar
  • ground chili, to taste
  • 120 grams (4.25 ounces) crab meat, fresh or canned, drained if canned
  • a small bunch of chives, chopped
  • one clove garlic, finely minced (I used fresh because it's in season, but regular will do fine)
  • salt

Instructions

  1. Peel, deseed and dice the cucumber. Sprinkle with salt and set aside in a strainer.
  2. In a medium salad bowl, combine the sesame oil, rice vinegar and a sprinkle of chili powder. Add in the crab meat, chives and garlic, and toss to coat.
  3. Drain the cucumber (the salt will have forced some of the juices out) and combine with the crab mixture. Keep in the refrigerator for at least 30 minutes so the flavors will blend and settle. Serve chilled, with fresh bread or crackers.
http://chocolateandzucchini.com/recipes/salads/crab-and-cucumber-salad-recipe/

  • shreya

    i just have a small doubt ie:can we keep the opened bottles of jam in the cupboard or should they compulsorily be stored in the fridge?was reading ur blog about jam making & then went & bought several bottles of jam from the supermarket!has already opened 2 bottles & now tempted to taste the remaining three too but there is absolutely no place in the fridge to store them!hence can i store the opened ones in the cupboard?

  • Lee Anne

    This sounds heavenly! I love crab and just noticed the other day at the store they have it canned or in pouches now. I never knew that before! With our nearly 100 degree weather this sounds like it would be a wonderful meal!

  • http://brocantehome.typepad.com Alison

    My sister was in Paris last week and the poor thing got heatstroke!! Your salad sounds divine…

  • http://www.miss-ai.blogspot.com Ai

    I love cucumber salads! Here in Tokyo I often serve chopped cucumbers tossed with shredded shiso leaves, pitted and chopped sour plums, and a dressing made with soy sauce and juice of a citrus like yuzu. It’s so easy to make once the ingredients are in place, and very refreshing, too. Great Blog!!

  • http://noshesthoughtsreves.blogspot.com/ Lady Amalthea

    Miam miam. This sounds great. Since I’m not a huge fan of cukes, I think I may try it with beets, though…
    By the way, what is the difference (tastewise) between fresh and regular garlic? Is fresh milder? Better raw?

  • http://bureaudetabac.hautetfort.com/ Elvira

    It looks fresh, light and tasty!

  • http://quietthoughtsfromaworldgonemad.blogspot.com/ Rainey

    Sounds very refreshing. Don’t you just LOVE rice vinegar? Such smooth and balanced acidity. Just the thing not to overpower the flavor of cucumber and to let crab shine!

  • joan

    ‘n the chive? atop the glass is like some kind of delicate writing implement ~ as we approach Winter in Australia cucumber anything seems a long way off! However the picture reminds me of sunshine :-)

  • http://blogblogbaby.blogspot.com deanna

    That looks easy and delish; i have the same question as Lady Amalthea though: what’s the difference between fresh garlic and regular garlic?

  • http://chocolateandzucchini.com clotilde

    Lady Almathea and Deanna – Fresh garlic is what all regular heads of garlic were before they were left to dry! The outside skin is flexible, not papery (it feels a bit like leeks), and the cloves are bigger and juicier. Their flavor is also more subtle, less sharp, so they make for a softer garlic taste when used raw. They appear on produce stalls at springtime, and the season is rather short.

  • http://www.toomanychefs.com Meg

    Clotilde, I have some fresh garlic at home just waiting to be used in this – sounds absolutely delicious!!

  • http://blogblogbaby.blogspot.com deanna

    Clotilde, I had no idea that regular garlic was dried! I thought it was ‘just like that!’ I’m going to keep my eye out for fresh garlic once I return to Canada.
    Have you ever tried those things, i forget what they call them, that look kinda like very long skinny green beans, but are in fact quite garlicky? They’re great – great mild garlic taste, and you can eat them like a regular vegetable.

  • AmyBee

    We grilled shrimp, spring onions, zucchini and red bell peppers this weekend. I sat looking at a colorful, perfectly grilled plate and thought, I bet Clothilde would love this! It made me laugh to think your thoughts on food are so present in my mind, you could be a guest at my table.
    Your site is a much-anticpated break in my work day.
    Merci beaucoup!

  • Cambridge, MA

    Saw this recipe this morning, am eating it as I type. Very easy, really nice, light, tasty. Next time I’ll dice the cucumber a bit smaller and may add a bit more chili. The sesame/crab combination is really nice.

  • http://www.xanga.com/chef_kayenne kayenne

    shreya,

    as long as you got mild weather, opened jam should be ok in the cupboard. we don’t really refrigerate jams here in the tropical philippines where the temp can go as high as 38-40C in the summer. just keep it off direct sunlight and hot spots.

    the only time we refrigerate them is when ants keep getting to them. =P try jams on your pork and chicken marinade.

  • http://www.olipo.blogspot.com/ Chocopie

    hi, clotilde
    A harmony of between fresh two main ingredients – crab and cucumber looks perfect. It made our mouth rinse by green and fresh salad.

  • Anna

    What a great suggestion. I also had a dusty can of crab meat at the back of my cupboard (I love the occasional crab, saffron and tomato quiche), and some fresh cucumbers. I didn’t have the energy to go to a grocery store for chives last night, so I prepared a refreshing salad of crabmeat, cucumbers, and dill with regular vinaigrette instead. Polished off with some dry riesling. Just perfect summer food. Thanks for the idea!

  • aude

    une petite entrée parfaite avant une tarte aux pralines ! bises et bonnes vacances.

  • zsofia

    Clotilde,
    thank you soo much, you saved my diet yesterday. I had almost all the ingredients at home (cooked shrimps instead of crabmeat plus added some soy sauce, mint and coriander) and this was soo delicious. Low fat but full of flavour. Thank you! Love your site.

  • Taylor

    Confused…
    The pictures look appetizing, but
    why would a waste a fresh cucumber on canned crab? All this wonderful fresh food and then to use canned seafood, what next, seared sesame encrusted canned tuna?

  • http://jamestamp.com/lifewithoutbuildngs.html Jimmy

    I was planning on making this for a dinner party this week, but i found out that a few people don’t eat crab. Any suggestions as to what I could replace it with?

  • http://horoscopegratuit.espana.es jeanfron

    What a great suggestion. I also had a dusty can of crab meat at the back of my cupboard (I love the occasional crab, saffron and tomato quiche), and some fresh cucumbers. I didn’t have the energy to go to a grocery store for chives last night, so I prepared a refreshing salad of crabmeat, cucumbers, and dill with regular vinaigrette instead. Polished off with some dry riesling. Just perfect summer food. Thanks for the idea!

  • http://usuarios.lycos.es/telemsn7/ calra

    I love cucumber salads! Here in Tokyo I often serve chopped cucumbers tossed with shredded shiso leaves, pitted and chopped sour plums, and a dressing made with soy sauce and juice of a citrus like yuzu. It’s so easy to make once the ingredients are in place, and very refreshing, too. Great Blog!!

  • http://members.lycos.co.uk/telecharemule/ maria

    shreya,

    as long as you got mild weather, opened jam should be ok in the cupboard. we don’t really refrigerate jams here in the tropical philippines where the temp can go as high as 38-40C in the summer. just keep it off direct sunlight and hot spots.

    the only time we refrigerate them is when ants keep getting to them. =P try jams on your pork and chicken marinade.

  • http://medlem.jubii.dk/sonlygames/ lira

    Miam miam. This sounds great. Since I’m not a huge fan of cukes, I think I may try it with beets, though…
    By the way, what is the difference (tastewise) between fresh and regular garlic? Is fresh milder? Better raw?

  • http://medlem.jubii.dk/msnmessengerabc/ gianni

    This sounds heavenly! I love crab and just noticed the other day at the store they have it canned or in pouches now. I never knew that before! With our nearly 100 degree weather this sounds like it would be a wonderful meal!

  • http://medlem.jubii.dk/esemusele/ telecharger emule

    So. I slipped on my creative goggles and took another look through the contents of the fridge. A cucumber salad was quickly envisioned, and I decided to finally — finally! — use one of the crab meat cans I had bought many moons ago to make crab cakes and never did. Thankfully those things keep for zillions of moons so they were still fresh as a bud, if a little dusty.

    The resulting salad turned out to be exactly what we needed — super easy to make, fresh and zingy, and lovely to look at, too, with its soft green soft pink accents.

    i like that part!!!

  • Joe

    Excellent salad and easily one of the quickest and best looking starter dishes I’ve ever made. Don’t let anyone tell you differently, canned crab meat is just great for this recipe.

  • http://ocmexfood.blogspot.com/ Christian

    This recipe looks good but I don’t have a printer handy and I haven’t found any convenient link for e-mailing this entry to somebody. When I get a chance though (maybe tonight?) I will try this recipe out and maybe experiment with a few additions or variations. I actually have a sealed bag (possibly Bumblebee brand?) of crab meat and I have been trying to figure out what to do with it.

  • http://gorgonzolaskitchen.blogspot.com/ Gorgonzola

    I tried this salad a few weeks ago, replacing crab with tuna (for Kosher reasons), and it turned out really nicely.

  • andrea

    I made the salad last night. While it was resting religiously the required half-an-hour in the fridge, I tried it: yeah, it was okay, refreshing, not great but kinda bland…

    Then I realized that I forgot to add the garlic and did that in a hurry. Only then the fragrance of this light salad exploded in my mouth (okay, I mean tasted much better).

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