The Washington Post

Crab, Radish and Cucumber Salad

Crab, Radish and Cucumber Salad 4.000

Dixie D. Vereen for The Washington Post

Jul 19, 2016

You can serve this salad as a luscious appetizer in cocktail glasses or atop crackers. It can also be a meal on its own. A piece of toast or some grilled or steamed potatoes on the side would be lovely as well. If you have any leftovers, tuck them into a sandwich or warm pita pocket for a luxurious to-go lunch.

Make Ahead: The salad can be made and refrigerated a day in advance. Toss well before serving.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 cup packed finely chopped basil leaves and tender stems
  • 1/4 cup packed finely chopped mint leaves
  • 1/2 cup packed finely chopped parsley leaves and upper parts of stems
  • 1/2 cup packed finely chopped chives
  • 2 scallions, white and light-green parts, finely sliced
  • 1 jalapeño pepper, stemmed and finely chopped (seeded, if desired, for less heat)
  • 1/3 cup unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1/2 teaspoon salt, or more as needed
  • 1 pound jumbo lump crabmeat, cartilage removed
  • 5 ounces or about 2 mini cucumbers, quartered lengthwise and sliced into 1/4-inch pieces
  • 4 ounces radishes or about 3 to 4 radishes, rinsed, quartered and sliced into 1/4-inch pieces

Directions

Whisk together the basil, mint, parsley, chives, scallions, jalapeño, rice vinegar, lime juice, mayonnaise and salt in a mixing bowl.

Fold in the crab, cucumber and radishes just until coated; let sit for at least 10 minutes before serving.

Taste, and add salt, as needed.

Rate it

Recipe Source

From Pati Jinich, cookbook author and host of public television’s “Pati’s Mexican Table.”

Tested by Pati Jinich.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving: 400


% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 5g 25%

Cholesterol: 105mg 35%

Sodium: 920mg 38%

Total Carbohydrates: 4g 1%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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