Crab Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants CRAB Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 oz fresh lump crabmeat (picked free of shells); 1 each seedless cucumber; 2 each green onions (thinly sliced, white and green parts); 2 tbsp fresh cilantro leaves (optional, chopped); 3 tbsp mayonnaise (preferably Japanese Kewpie or regular); 2 tbsp plain Greek yogurt; 1 tbsp fresh lime juice; 1 tsp rice wine vinegar; 1 tsp light soy sauce; 1 tsp sesame oil; 1 tsp honey; 1 tsp fresh grated ginger; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tsp toasted sesame seeds; 1 cup microgreens or mizuna (optional); 2 each lime wedges; 12 each crackers, toasted baguette slices, or butter lettuce leaves

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time20m

Serves4

Crab & cucumber

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Ingredients

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Crab salad

12 oz fresh lump crabmeat (picked free of shells)

1 each seedless cucumber

2 each green onions (thinly sliced, white and green parts)

2 tbsp fresh cilantro leaves (optional, chopped)

Dressing

3 tbsp mayonnaise (preferably Japanese Kewpie or regular)

2 tbsp plain Greek yogurt

1 tbsp Fresh lime juice

1 tsp rice wine vinegar

1 tsp light soy sauce

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp fresh grated ginger

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

To serve / garnish

1 tsp toasted sesame seeds

1 cup microgreens or mizuna (optional)

2 each Lime wedges

12 each crackers, toasted baguette slices, or butter lettuce leaves

Method

Crab salad

Prepare cucumber

Wash the cucumber. Trim the ends and optionally peel alternating strips for a decorative look. Halve the cucumber lengthwise and scoop out seeded center with a spoon if very watery. Slice the cucumber thinly on the bias into 1/8–1/4-inch slices (about 4 cups sliced) and transfer to a bowl.

Place the picked crabmeat in a separate bowl. Gently inspect for any small shell fragments and remove. Flake larger lumps slightly with a fork, keeping meat in bite-sized pieces.

Trim and thinly slice the green onions (white and green parts). Add the green onions and chopped cilantro (if using) to the crab bowl.

Dressing

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, lime juice, rice wine vinegar, soy sauce, sesame oil, honey, and grated ginger until smooth.

Season the dressing with salt and freshly ground black pepper. Taste and adjust — add more lime for brightness, honey for sweetness, or soy for saltiness.

Combine & serve

Pour about two-thirds of the dressing over the crab, green onions, and cilantro. Gently fold with a rubber spatula or large spoon until evenly coated, taking care not to break up the crab too much. Reserve the remaining dressing to adjust seasoning later.

Fold the sliced cucumber into the dressed crab mixture until combined. If the salad seems dry, add more of the reserved dressing a tablespoon at a time until you reach the desired creaminess.

Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

To serve: divide crab and cucumber among plates or bowl. Garnish with toasted sesame seeds and microgreens or mizuna. Serve with lime wedges and crackers, toasted baguette slices, or butter lettuce leaves for scooping.

Leftovers: store in an airtight container in the refrigerator for up to 24–36 hours. The salad is best eaten the same day to preserve the texture of the cucumber and crab.