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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 6 |
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The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference. Ingredients:
2 medium cucumbers, unpeeled and sliced thin |
1 (6 ounce) package frozen crab, thawed or 1 (6 1/2 ounce) can crab |
1 teaspoon peanut oil |
1 tablespoon sesame seeds |
3 tablespoons light soy sauce |
2 tablespoons rice wine vinegar |
Directions:
1. Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
2. Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
3. Lightly toss all ingredients together in a bowl and serve.
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