Cucumber with Crab/ Kani to Kyuri no Sunomono This refreshing combination of cucumber slices and crabmeat has a tart dressing made with vine gar. For variety, you could use shrimp or scallops in place of the crab. Or serve the cucumber alone with the sunomono dressing.
6 oz. canned crab or frozen crab, thawed
1. Thinly slice cucumbers, place in bowl, and sprinkle with salt. Let stand for 5 minutes, then use your hands to gently squeeze water out of cucumbers.
2. Break crab into small pieces.
ø c. rice vinegar
3. In another bowl, combine vinegar, sugar, and soy sauce.
2 cucumbers 1 tsp. salt
2 tbsp. sugar ø tsp. soy sauce sesame seeds (optional)
4. Put cucumber and crab in 4 small bowls and pour on dressing. Sprinkle with sesame seeds, if desired. Preparation time: 15 minutes Serves 4