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Japanese Crab Salad

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Ingredients
  Spinach 1 Pound, washed trimmed and torn
  English cucumber 1 Large
  Lump crabmeat 1 Pound, drained, flaked
  Green onions 3 , sliced
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 518.5 mg21.6%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3.6 g14.5%

Sugars 1.9 g

Protein 31 g62.4%

Vitamin A 221.4% Vitamin C 63.4%

Calcium 16.6% Iron 22.2%

*Based on a 2000 Calorie diet

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Japanese Crab Salad Recipe