Japanese Crab Salad

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Oct. 12, 2011

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
Servings: 4

Nutrition Facts

Serving size

Calories 194Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 518 mg21.58%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet