Japanese cucumber and crab salad

Yield: 1 Servings

Measure Ingredient
4 \N Unpeeled cucumbers; thinly sliced
1 tablespoon Salt
1 can (6-oz) crab; or use fresh
¼ cup Light soy sauce (not \"lite\")
⅛ cup Rice wine vinegar
½ tablespoon Sesame oil
1 pinch Sugar


These are from the "Frugal Gourmet on our Immigrant Ancestors".....an excellent cookbook btw.

Mix the cucumbers with the salt. Place in colander, and let drain for about 45 minutes. Rinse the cucumbers and drain well. Mix with the crab. Make a dressing of the light soy sauce, vinegar, oil and sugar. Toss with crab and drained cucumber, and serve.

Posted to recipelu-digest Volume 01 Number 220 by EABoz@... on Nov 8, 1997

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