Korean Cucumber Crab Salad

Ingredients

• 3 cucumbers ((Korean, English or Lebanese varieties), 485g / 17 ounces, rinsed)
• 180 g imitation crab meat ((7 ounces))
• 1/2 Tbsp sesame seeds
• 3 Tbsp granulated sugar
• 3 Tbsp apple vinegar (or rice wine vinegar)
• 1/2 tsp fine salt
• 2 tsp Dijon mustard
• 1/2 tsp minced garlic

Steps

1. 1

   Make the dressing - In a large mixing bowl, combine the sugar, vinegar, salt, Dijon mustard, and minced garlic. Stir until the sugar begins to dissolve, then set aside while you prepare the cucumber.

2. 2

   Prepare the cucumbers - Cut the cucumbers in half lengthwise. Using a spoon (a thin measuring spoon works well), gently scrape out the soft seed core to reduce excess moisture. Slice the cucumbers diagonally into thin pieces, about 3 to 4 mm (1/8 inch) thick, then transfer them to a large mixing bowl. The diagonal cut creates a more appealing shape and gives the dressing more surface area to cling to.

3. 3

   Prepare the crab meat - Using a fork, gently shred the crab sticks along the grain into thin strands. This helps create a softer texture that blends more naturally with the cucumbers.

4. 4

   Season the cucumbers and crab meat - Pour the dressing over the sliced cucumbers and toss gently to coat. Add the shredded crab meat and fold it in until evenly combined.

5. 5

   Finish - Sprinkle in the sesame seeds and give everything a final toss. Serve immediately for a fresh, crisp texture, or chill briefly before serving to allow the flavors to meld together.