Crab Rangoon Cucumber Salad
This refreshing Asian-inspired salad combines creamy crab filling with crisp cucumbers, offering a healthier twist on the classic crab rangoon appetizer.
Ingredients
- 5 oz Imitation crab meat, minced
- 6 oz Cream cheese, softened
- 1 tbsp Green onions, finely sliced
- 1 ½ tsp Worcestershire sauce
- 1 tsp Soy sauce
- ½ tsp Garlic powder
- 3 Persian cucumbers, thinly sliced (or English/Turkish cucumbers)
- Salt (for salting cucumbers)
- 1 tbsp Rice vinegar
- 1 tbsp Sweet chili sauce
Instructions
- Slice the cucumbers thinly and sprinkle with salt. Let sit in a colander for 5-10 minutes to remove excess moisture. Rinse and pat dry.
- Mix the crab meat, cream cheese, green onions, Worcestershire sauce, soy sauce, and garlic powder gently to create the crab filling.
- Fold the crab filling into the sliced cucumbers, ensuring the cucumber stays crisp.
- Add the rice vinegar and sweet chili sauce, and mix gently to combine.
- Serve immediately, optionally garnishing with crispy wonton strips, chopped peanuts, or fresh cilantro for added crunch.
Notes
- Refrigerate the salad in an airtight container for up to 3-4 days.
- Keep the crispy wonton strips separate until serving to maintain their crunch.
- For a spicy twist, use a spicy mayo dressing or sesame oil-based dressing.
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