Cool Cucumber Sunomono with Crab

Contributed By: kdryden07
President's Choice

Points Value: 1

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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Asian
Meal Type: Lunch

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Ingredients

1 tbsp (15 mL) no name Sesame Seeds
1 English cucumber, ends trimmed
3 cups (750 mL) cold water
1 tbsp (15 mL) salt
2 tbsp (25 mL) finely diced sweet red peppers
1/4 cup (50 mL) PC Seasoned Rice Vinegar
1 tbsp (15 mL) low sodium soy sauce
1 tbsp (15 mL) water
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) finely grated ginger root
1 can (120 g) PC Chunk Crabmeat

Preparation

1. In small frying pan, toast sesame seeds over low heat for 4 to 5 minutes, stirring occasionally, or until golden. Set aside.

2. Using sharp knife, slice cucumber very thinly. Alternatively, use slicing blade of food processor. In bowl, stir together cold water and salt. Add cucumber; let stand for 15 minutes. Drain, discarding liquid. Gently squeeze cucumber. Place cucumber in bowl. Cucumber will be limp. Stir in red pepper.

3. In small bowl, stir together vinegar, soy sauce, water, sugar and ginger.

4.Divide cucumber mixture among six shallow bowls or salad plates. Place a spoonful of crab in a mound alongside each cucumber mound. Spoon 1 tbsp (15 mL) dressing over each mound of cucumber; sprinkle with sesame seeds. Garnish with fresh chives and sliced lemon, if desired. * (stand time= 15 minutes)