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Crabmeat And Cucumber Salad
(Hsieh - Jou - Pan - Huang - Kua)
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| What You Need: |
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2 medium-sized cucumbers
˝ pound fresh crabmeat or one 7˝-ounce can crabmeat
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon sesame-seed oil
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| How To Cook: |
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PREPARE AHEAD:
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1. Pick over the crabmeat and discard all bits of shell and cartilage.
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2. 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.
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3. Shred the cucumbers, not too fine, with a cleaver or large, sharp knife.
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TO ASSEMBLE:
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1. In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well.
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2. Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly-no more than an hour-before serving.
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