Japanese cucumber with crab (kani to kyuri no sunomono) recipe

Recipe for japanese cucumber with crab (kani to kyuri no sunomono) in our easy ethnic recipes collection. This refreshing combination of cucumber slices and crabmeat has a tart dressing made with vinegar. For variety, you could use shrimp or scallops in place of the crab. Or serve the cucumber alone with the sunomono dressing.

Recipe ingredients

• 2 cucumbers
• 1 teaspoon salt
• 6 ounces canned crab or frozen crab, thawed
• Dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon soy sauce
  • Sesame seeds, optional

How to make japanese cucumber with crab (kani to kyuri no sunomono)

• Thinly slice cucumbers, place in bowl, and sprinkle with salt. Let stand for 5 minutes, then use your hands to gently squeeze water out of cucumbers.
• Break crab into small pieces.
• In another bowl, combine vinegar, sugar, and soy sauce.
• Put cucumber and crab in 4 small bowls and pour on dressing. Sprinkle with sesame seeds, if desired.

Preparation time: 15 minutes
Serves 4

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