Japanese Cucumber and Crab Salad
|4 cucumber, sliced thin, unpeeled|
|2 tbs kosher salt|
|1 lb jumbo lump crab meat|
|1/4 cup soy sauce|
|1/8 cup rice wine vinegar|
|1/2 tbs sesame oil|
|pinch of sugar|
- Mix the cucumbers with the salt, then place in a colander, and a let drain for about 1 hour.
- Rinse off the cucumbers and gently mix with the crab meat, taking care not to break up the lumps.
- In a bowl add the soy sauce, rice wine vinegar, sesame oil and sugar.
- Pour over the salad and gently toss.