A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab.
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 (first course) servings
Ingredients
For dressing:
For salad:
Equipment:
Preparation
Make dressing:
Step 1
Bring vinegar and sugar to a boil in a small nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and stir in garlic, red-pepper flakes, and 1/4 teaspoon salt. Cool to room temperature
Make salad while dressing cools:
Step 2
Using slicer, cut cucumber lengthwise into long julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Discard core and pat cucumber strips dry.
Step 3
Cut through crab shells with kitchen shears. Remove and coarsely shred meat.
Step 4
Toss crabmeat with cucumber, remaining ingredients, dressing, and salt to taste.
