Crab and Cucumber Noodle Salad Recipe

Serves/Makes: 6


  • 4 ounces cooked crab meat or imitation crab meat, shredded
  • 8 ounces uncooked vermicelli
  • 3 green onions (whites and tops)
  • 1 cucumber, halved, seeded and cut into julienne strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger root
  • 2 large cloves garlic, minced
  • 3 tablespoons lite soy sauce
  • 3 tablespoons distilled white vinegar
  • 2 teaspoons sugar
  • 4 teaspoons sesame oil
  • 2 tablespoons chopped fresh cilantro
How to cook Crab and Cucumber Noodle Salad:
  • Cook vermicelli according to package directions, omitting salt; drain. Rinse with cold water; drain thoroughly.
  • Separate whites of green onions from tops; chop whites. Cut tops into thin strips.
  • Combine vermicelli, crab meat, cucumber, cilantro and green onion tops in large bowl.
  • Heat vegetable oil in small skillet over medium heat. Add whites of green onions, ginger and garlic; stir-fry 1 minute.
  • Remove pan from heat; stir in lite soy sauce, vinegar, sugar, and sesame oil until sugar dissolves.
  • Pour over vermicelli mixture and toss to combine.
  • Cover and refrigerate 1 hour, tossing occasionally.


The Crab and Cucumber Noodle Salad recipe easy to prepare and so good!

This recipe for Crab and Cucumber Noodle Salad serves/makes: 6

The Crab and Cucumber Noodle 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)

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