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5 from 2 votes
Hero shot of Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu).
Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)
Prep Time
5 mins
Cucumber wilting time
10 mins
Total Time
15 mins

Crab and Cucumber Salad is a simple salad, and the crab meat makes this salad a little bit luxurious. It is a refreshing light salad and the sweet vinegar dressing goes so well with the crab meat.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Salad, Side
Cuisine: Japanese
Keyword: crab salad, Japanese cucumber salad
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 100g / 3.5oz cooked crab meat (note 1)
  • 1 cucumber thinly sliced
  • 50g / 1.8oz wakame seaweed (rehydrated from about 5g / 0.2oz dried wakame, note 2)
  • ½ tsp salt
Amazu (Sweet Vinegar Dressing)
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • ½ tsp light soy sauce
  1. Put all the Amazu ingredients in a jar or a bowl and mix well until the sugar dissolves.

  2. Sprinkle salt over the sliced cucumber, mix and leave for 10 minutes to let it wilt.

  3. Squeeze the water out of the cucumbers and put it in a mixing bowl.

  4. Break very large crab meat into smaller chunks, some into flakes (note 3). Reserve a few large chunks of the crab meat with red skin on them for decoration and put the rest into the bowl with cucumber (note 4).

  5. If the wakame comes in long strands, cut them into bite-size pieces. Squeeze the water out and put them into the bowl (note 4).
  6. Mix the ingredients in the bowl so that the ingredients are evenly scattered (note 4).

  7. Transfer the mixture to serving bowls, place a couple of reserved large chunks of crab meat in each bowl, and serve with amazu in a little jar. Alternatively, pour the amazu over the salad and serve.

Recipe Notes

1. I used crab meat from cooked king crab legs. Due to the large size of the leg, it is easier to remove meat off the legs compared to smaller crabs. Similarly, snow crab is great for this dish. You can of course use other crabs such as blue swimmer.

I also tried using canned crab meat. The flavour is OK but the canned crab meat that I could find in Sydney was not chunks of meat but white flakes of crab meat in brine. As you can tell from the photo in the post, the dish does not look colourful and it lacked the wow factor. If the canned crab meat (or in a tub) comes in chunks, that would be much better.

2. If you have frozen fresh wakame seaweed, that would be better.

3. If you are using crab meat in a can or a tub in brine, drain the liquid.

4. Instead of mixing the salad ingredients, you can cluster the individual ingredients together in a bowl (see the photo in post).

5. Nutrition per serving.

serving: 166g calories: 107kcal fat: 0.5g (1%) saturated fat: 0.1g (1%) trans fat: 0.0g polyunsaturated fat: 0.2g monounsaturated fat: 0.1g cholesterol: 49mg (16%) sodium: 896mg (37%) potassium: 248mg (7%) carbohydrates: 16g (5%) dietary fibre: 0.4g (2%) sugar: 14g protein: 9.6g vitamin a: 2% vitamin c: 6.4% calcium: 4.9% iron: 3.1%