Bean Sprout Cucumber And Crab Salad
|Fresh bean sprouts||3⁄4 Pound|
|Cucumber||1 Small (May Use 1/2 Large Sized)|
|White crab meat||1 Cup (16 tbs)|
|Light soy sauce||3 Tablespoon (Japanese)|
|Rice vinegar||3 Tablespoon (Japanese)|
|Cider vinegar||2 Tablespoon, mixed with 1 tablespoon water and 1 1/2 tablespoon granulated sugar|
|Granulated sugar||1 1⁄2 Tablespoon|
|Sunflower oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste (White / Black Colored)|
1 In a large saucepan, bring 9 cups water to a boil with 2 tbsp salt.
2 Rinse the bean sprouts.
3 Remove any green seed cases and any wilted sprouts.
4 Add to the boiling water and blanch for only 2-3 minutes.
5 Drain quickly and transfer to a colander to cool.
6 Rinse and dry the cucumber.
7 Cut off both the ends and cut the cucumber in half.
8 Using a very sharp vegetable knife, remove the skin in strips along with ¼ inch of flesh underneath. Discard the seed bearing section.
9 Shred the peeling and put them in a large bowl of iced water.
10 Chop the crabmeat coarsely.
11 In a large bowl, mix the crab meat with the bean sprouts and well drained cucumber strips.
12 Mix the ingredients with the tips of your fingers.
13 Cover and refrigerate for 1-1 1/2 hours.
14 Prepare the dressing just before serving, in a bowl, mix the vinegar with 2 pinches of salt and the soy sauce.
15 Using a small whisk beat in the oil, adding a little at a time so that it forms an emulsion.
16 Transfer the salad on individual serving dishes and sprinkle with the prepared dressing.
17 Serve at once.
Calories 215 Calories from Fat 165
% Daily Value*
Total Fat 18 g28.2%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 26.5 mg8.8%
Sodium 747.3 mg31.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 0.09 g0.34%
Sugars 4.4 g
Protein 6 g11.3%
Vitamin A 2.2% Vitamin C 13.1%
Calcium 5.7% Iron 3.3%
*Based on a 2000 Calorie diet