Thursday, December 25, 2008

Christmas Dinner Course 4 - Crab-cucumber Salad


Another last-minute substitution. I had planned on smoked salmon, until I went to get the salmon and realized I'd eaten it several days before. So. I wanted some sort of clean, flaked seafood course. Fortunately, I had some canned Japanese snow crab on hand and made this salad.

The length of marinating is important - it should go at least a couple of hours and probably 5 or 6 is the limit. This was set marinating at about 1:00 p.m. and was eaten at 4:45.

I served these in lovely egret-decorated dishes that are supposed to be arranged together in a circle for condiments. You only get to see the egrets if you eat all your salad!


Crab-Cucumber Salad

Adapted from Japanese Home Cooking

Makes 2 side dish servings

2" piece of cucumber
2 oz snow crab
1/8 c brown rice vinegar
1/8 t salt
1/8 t msg
3/4 T light soy sauce
1 t sugar
1/4" piece of fresh ginger, grated

Wash the cucumber and slice without peeling into paper-thin rounds. Salt lightly and put in colander. Put a weighted bowl on top to press. Let stand 30 minutes.

While cucumber is pressing, combine all other ingredients in a non-reactive bowl. When the cucumber has stood for 30 min, add it to the rest and stir to combine.

Marinate until ready to serve. Before serving, drain off any extra dressing.

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