This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Japanese Cucumber and Crab Salad
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- #63384
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 unpeeled cucumbers, thinly sliced
1 tablespoon salt
1 can (6 ounce size) crab, or use fresh
Dressing
1/4 cup light soy sauce
1/8 cup rice wine vinegar
1/2 tablespoon sesame oil
1 pinch sugar
directions
Mix the cucumbers with the salt. Place in a colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab.
Make a dressing of the light soy sauce, rice wine vinegar, sesame oil, and sugar. Toss with the crab and drained cucumber, and serve.
added by
kai_hurada
nutrition data
108 calories, 3 grams fat, 10 grams carbohydrates, 12 grams protein per serving. This recipe is low in fat.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crab salad recipes
see more japanese recipes
reviews & comments
July 22, 2013
Very light and refreshing salad. I used fresh crab and english cucumber.