This sassy spiral salad is refreshing and flavorful! Cucumber noodles make the perfect base for fiery sriracha crab salad and the delectable crunch of panko-crusted avocado. Grab your chopsticks and meet me in the kitchen!
I swore I would take a break from veggie noodles and get back to work on some of the other recipes I have up on the testing block, but then I found a secret cucumber in my crisper.
It’s like reaching in to Narnia every time I open that plastic bin, I never know what on earth is creeping around. Last time it was a brick of sharp cheddar [darling if you’re going to try to hide the cheese from me, don’t put it in with the veggies!] and this time it was a perfectly ripe cucumber. So I had to noodle-ize it. I. Had. To.
This salad is my absolute favorite appetizer to order from Japanese restaurants and sushi bars. It’s typically dubbed the Kani Salad and loaded with imitation crab meat, but I was lucky enough to have the real deal on hand from my crab dip faceplant. It’s divine and quite the textural smorgasbord! [crunchy. crisp. tender. awesome.]
Skip the go-to tuna salad for lunch today and make this instead!
Spicy Sriracha Crab and Cucumber Salad
- 1 large cucumber
- rice vinegar, to taste
- 4oz quality [cooked] jumbo lump crab meat
- 1 TBSP homemade or store-bought mayo
- 2 tsp sriracha chili sauce, plus extra to taste
- 1/2 an avocado, sliced
- 1-2 tsp toasted sesame and/or chia seeds
- 1 TBSP panko breadcrumbs
- a pinch of salt
- First peel the skin from your cucumber.
- Next, use a spiral slicer 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 oodles after the photo was snapped; helloooo healthy fats!] sprinkled with a teeny pinch of salt.
- Garnish with sesame/chia seeds and panko and dig in!
gluten-free? simply skip the panko and you’re good to go!
substitution shenanigans: This dish also be positively divine using tuna salad or topped with sliced seared sesame tuna steaks. [uhh.. that’s a mouthful; a delicious one!] Restaurant’s typically serve this dish up with imitation crab, so feel free to follow suit if you’re a fan!
spiral shenanigans: This recipe utilizes one of my all-time favorite tools: a spiralizer! You can also use a sharp veggie peeler to make thin veggie noodles, or simply chop the cucumber. I love the combination of the cool cumber noodles with the crab salad!
The ingredient’s above yield two appetizer-sized bowls to share or one large bowl, perfect for a light lunch!
Crazy for crab? Try my crab stuffed mushrooms too!