Japanese Crab Salad Recipe
Ingredients
| Spinach | 1 pound, washed | |
| English cucumber | 1 Large | |
| Crabmeat | 1 pound, drained, flaked | |
| Green onions | 3 | |
| Sesame seeds | 1 Tablespoon, roasted |
Directions
GETTING READY
1. Slice cucumber in half lengthwise, scoop out pulp from each half and cut into 1/4-inch slices.
MAKING
2. Toss 1/2 cup Sunomono Dressing with torn spinach and arrange on a large serving platter.
3. Arrange cucumber slices on top of spinach mixture.
4. in a medium bowl combine crabmeat and sliced green onions toss with remaining 1/2 cup Sunomono Dressing.
SERVING
5. Arrange crabmeat mixture on top of cucumber slices, sprinkle with toasted sesame seeds and serve.
1. Slice cucumber in half lengthwise, scoop out pulp from each half and cut into 1/4-inch slices.
MAKING
2. Toss 1/2 cup Sunomono Dressing with torn spinach and arrange on a large serving platter.
3. Arrange cucumber slices on top of spinach mixture.
4. in a medium bowl combine crabmeat and sliced green onions toss with remaining 1/2 cup Sunomono Dressing.
SERVING
5. Arrange crabmeat mixture on top of cucumber slices, sprinkle with toasted sesame seeds and serve.
Chef
