Chinese Crabmeat and Cucumber Salad Recipe

Serves/Makes: 4 - 6


  • 1/2 pound (227 g) fresh or canned crab meat
  • 2 medium cucumbers
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon sesame-seed oil
How to cook Chinese Crabmeat and Cucumber Salad:
  • Pick over the crabmeat and discard all bits of shell and cartilage.
  • Peel the cucumbers and cut them lengthwise in two.
  • With a small spoon, scrape the seeds out of each half, leaving hollow, boat-like shells.
  • Shred the cucumbers, not too fine, with a cleaver or large, sharp knife.
  • In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well.
  • Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly - no more than an hour - before serving.


The Chinese name for the Crabmeat and Cucumber Salad dish is Hsieh Jou Pan Huang Kua.

This recipe for Chinese Crabmeat and Cucumber Salad serves/makes: 4 - 6

The Chinese Crabmeat and Cucumber Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Salad (more Salad recipes)
Cuisine: Chinese (more Chinese recipes)

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