Sriracha Crab and Cucumber Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large cucumber
rice vinegar, to taste
4 oz. quality [cooked] jumbo lump crab meat
1 T. homemade or store-bought mayo
2 tsp. sriracha chili sauce, plus extra to taste
˝ an avocado, sliced
1-2 tsp. toasted sesame and/or chia seeds
1 T. panko breadcrumbs
a pinch of salt
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Directions: |
Directions:1. First peel the skin from your cucumber.
2. Next, use a spiral slicer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
3. Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
4. Next, use a fork or your fingers to shred the crab.
5. Combine with mayo and sriracha and set atop the noodles.
6. Top with sliced avocado [I added oodles after the photo was snapped; helloooo healthy fats!] sprinkled with a teeny pinch of salt.
7. Garnish with sesame/chia seeds and panko and dig in! |
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Number Of
Servings: |
Number Of
Servings:2-3 |
Preparation
Time: |
Preparation
Time:15 Mins |
Personal
Notes: |
Personal
Notes: gluten-free? simply skip the panko and you’re good to go!
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