Friday, October 16, 2015

Crab and Cucumber Salad

In a quest of always trying to be a little more healthy, check out this delicious and refreshing, Asian-inspired crab salad.  So crisp and tasty with lettuce, succulent imitation crab and a little zip from a homemade vinaigrette dressing.  Perfect for a luncheon.  I originally found the recipe from Loius Kemp.  I have modified it just slightly by using romaine lettuce and powdered ginger.  I also thought this would be even better if I had topped it with some crunchy chow mein noodles . ..but I was all out.  So, I added them to the recipe regardless.  YUM.

Crab & Cucumber Salad
Serves 2

8 oz. Imitation Crab Lumps
4 Cups Romaine Lettuce 
1/2 Cup Cucumber, seeded and diced
2 Green Onion or Scallions, sliced
1 Teaspoon Sesame Seeds (white or black)
1 Tablespoon Rice Wine Vinegar
1/2 Teaspoon Ginger Powder
1 Teaspoon Honey
2 Tablespoons Sesame Oil
Crunchy Chow Mein Noodles (optional)

Step 1:  Create the dressing.  In a small bowl, add the honey, rice wine vinegar, ginger and sesame oil.  Mix together until well blended.  
Step 2:  Assemble the salad.  On two large plates or salad bowls, divide the lettuce.  Top the lettuce with the cucumber and crab.  Drizzle the dressing onto the salad.  Top with the sesame seeds, scallions and chow mein noodles.  


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