Spicy Sriracha Crab and Cucumber Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy Sriracha Crab and Cucumber Salad is a refreshing Japanese-inspired dish with chilled crab, crispy cucumber, creamy avocado, and a spicy sriracha-mayo dressing. This sushi restaurant favorite is quick to prepare and perfect as a light appetizer or main course salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 large cucumber
- rice vinegar (to taste)
- 4 oz quality jumbo lump crab meat ((the pre-cooked kind))
- 1 TBSP homemade or store-bought mayo
- 2 tsp Sriracha (plus extra to taste)
- 1/2-1 avocado (sliced)
- a pinch of salt
- 1-2 tsp toasted sesame and/or chia seeds
- 1 TBSP panko breadcrumbs ((optional - skip for paleo/GF))
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Sodium
- 1097mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1138mg
- Calcium
- 199mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 1097MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.