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  Home > Japanese Recipes > Sweet and Sour Crab
 


Sweet and Sour Crab

  
   
   
   
Ingredients -  
   
2 small White Onions, sliced paper-thin crosswise
3 Celery Stalks, trimmed and halved lengthwise
2 Japanese Cucumbers
1/2 lb Chunk Crabmeat
1 or 2 Clementine Tangerines, peeled and segmented
1 tablespoon Toasted Sesame Seeds

Sweet and Sour Sauce:
1/2 cup Chicken Stock
3 tablespoons Sugar
2 tablespoons Light Soy Sauce (usukuchi shoyu)
5 tablespoons Rice Vinegar
1/4 teaspoon Salt
1 teaspoon Sesame Oil
1/2 cup unsweetened Pineapple Juice
2 tablespoons Cornstarch

  
   
Preparation:  
   

Prepare Sweet & Sour Sauce. Soak sliced onions in iced water 15 minutes to crisp; drain well. Place in a medium-size bowl. Cut celery strips into 1/4-inch-thick diagonal slices. Add to onions. Cut cucumbers in halves lengthwise. Cut diagonally into 1/4-inch pieces. Add cucumber to onions and celery. Cover and refrigerate until needed.

At serving time, toss together crabmeat, vegetables, tangerines and sauce. Serve on a platter or small serving dishes. Sprinkle with sesame seeds. Salad can be assembled 2 hours ahead of serving time; keep refrigerated.

Sweet and Sour Sauce:
In a small saucepan, combine stock, sugar, soy sauce, vinegar, salt and sesame oil over medium-high heat. Blend pineapple juice and cornstarch in a small bowl. When sauce mixture boils, stir in cornstarch mixture. Cook, stirring, until thickened. Cool; refrigerate until needed.