Korean Cucumber Crab Salad

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Steps

1. Step 1

   Make the dressing - In a large mixing bowl, combine the sugar, vinegar, salt, Dijon mustard, and minced garlic. Stir until the sugar begins to dissolve, then set aside while you prepare the cucumber.

2. Step 2

   Prepare the cucumbers - Cut the cucumbers in half lengthwise. Using a spoon (a thin measuring spoon works well), gently scrape out the soft seed core to reduce excess moisture. Slice the cucumbers diagonally into thin pieces, about 3 to 4 mm (1/8 inch) thick, then transfer them to a large mixing bowl. The diagonal cut creates a more appealing shape and gives the dressing more surface area to cling to.

3. Step 3

   Prepare the crab meat - Using a fork, gently shred the crab sticks along the grain into thin strands. This helps create a softer texture that blends more naturally with the cucumbers.

4. Step 4

   Season the cucumbers and crab meat - Pour the dressing over the sliced cucumbers and toss gently to coat. Add the shredded crab meat and fold it in until evenly combined.

5. Step 5

   Finish - Sprinkle in the sesame seeds and give everything a final toss. Serve immediately for a fresh, crisp texture, or chill briefly before serving to allow the flavors to meld together.

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