"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Sriracha Crab and Cucumber Salad Recipe

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This recipe for Sriracha Crab and Cucumber Salad, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

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

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!

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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