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Crabmeat and Cucumber Salad




Source of Recipe


Lynne's Country Kitchen


List of Ingredients




2 medium-sized cucumbers
1/2 pound fresh crabmeat
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon sesame-seed oil

Recipe



PREPARE AHEAD:

Pick over the crabmeat and discard all bits of shell and cartilage.

Peel the cucumbers and cut them lengthwise in two. With a small spoon, scrape the seeds out of each half, leaving hollow, boat-like shells. Shred the cucumbers, not too fine, with a cleaver or large, sharp knife.

TO ASSEMBLE:

In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well. Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly - no more than an hour - before serving.

Serves 4 to 6 as a salad course