Spicy Sriracha Crab and Cucumber Salad
User Reviews
5
Spicy Sriracha Crab and Cucumber Salad
Description
The Spicy Sriracha Crab and Cucumber Salad features peeled cucumber transformed into noodles, lightly dressed with rice vinegar for a mild acidity that enhances freshness. Pre-cooked jumbo lump crab meat is shredded and combined with mayonnaise and sriracha, offering a creamy and spicy contrast. Thin slices of avocado add richness and coolness to the dish, complemented by a pinch of salt to heighten flavors.
Toppings such as toasted sesame seeds or chia seeds introduce nuttiness and delicate crunch, while optional panko breadcrumbs offer additional texture for those not adhering to paleo or gluten-free diets. The salad is served chilled, maintaining a crisp, light mouthfeel suitable for warm weather or light meals.
This salad can be enjoyed as a standalone dish or paired with other light fare. Adjust the amount of sriracha to control heat level. The recipe allows omitting vinegar for those sensitive to acidity without losing overall appeal.
Ingredients
- 1 cucumber large
- rice vinegar to taste
- 4 oz crab meat the pre-cooked kind, quality jumbo lump
- 1 TBSP mayonnaise homemade or store-bought
- 2 tsp sriracha plus extra to taste
- 1/2-1 avocado sliced
- salt a pinch
TASTY TOPPINGS:
- 1-2 tsp toasted sesame seeds and/or chia seeds
- 1 TBSP panko breadcrumbs (optional - skip for paleo/GF)
Instructions
- First peel the skin from your cucumber.
- Next, use a spiralizer or a vegetable peeler to turn that super refreshing veggie into even more refreshing noodles.
- Drizzle the noodles very lightly with rice vinegar. You can skip this step if you're not a fan of vinegar or acidity; I've had the dish both ways and find it delightful regardless.
- Next, use a fork or your fingers to shred the crab.
- Combine with mayo and sriracha and set atop the noodles.
- Top with sliced avocado. I added extra after the photo was snapped; helloooo healthy fats. Sprinkle avocado with a teeny pinch of salt to season.
- Garnish with sesame/chia seeds and optional panko and dig in!
Notes
- To keep the salad paleo or gluten-free, omit the optional panko breadcrumbs.
- Adjust sriracha quantity according to preferred spice level.
- Rice vinegar can be skipped if acidity is undesired; the salad remains pleasant without it.
- Use jumbo lump pre-cooked crab meat for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 1376mg | 57% |
| Potassium | 1127mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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