Crab and Wakame Salad

Charmaine Lu -

  • 40g dried wakame
  • ½ peeled cucumber
  • 250g white crabmeat
  • 1 tbsp bonito flakes
  • For the Dressing
  • ½ tsp dashi granules
  • 8ml rice wine vinegar
  • ½ tsp sugar
  • 1 tsp soy sauce
  • 40ml warm water
  • Refresh the wakame in a bowl of boiling water for 5 mins, then drain and slice. Cut the cucumber in half lengthways, scoop out the seeds and cut into thin half moons.
  • Dissolve the dashi granules in the warm water and mix with the remaining dressing ingredients. Add the wakame and the cucumber slices, and mix well. Set aside to chill. When ready, divide the crabmeat equally between four plates, then serve with a large handful of the cucumber and wakame. Drizzle with any excess dressing, and sprinkle with bonito flakes.
10 mins
4 serving