Ingredients
1/2 pound fresh crabmeat
2 medium cucumbers
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon sesame-seed oil
Preparation
Pick over the crabmeat and discard all bits of shell and cartilage. 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. Shred the cucumbers, not too fine, with a cleaver or large, sharp knife. In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well. Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing and chill slightly - no more than an hour - before serving.
