The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Japanese Cucumber and Crab Salad
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 unpeeled cucumbers, thinly sliced 1 tablespoon salt 1 6-ounce can crab, or use fresh
DRESSING: 1/4 cup light soy sauce 1/8 cup rice wine vinegar 1/2 tablespoon sesame oil
pinch of sugar



1 Mix the cucumbers with the salt. Place in a 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, rice wine vinegar, seasame oil, and sugar. Toss with the crab and drained cucumber, and serve.

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