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Cool Cucumber Sunomono with Crab

Cool Cucumber Sunomono with Crab

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Cool Cucumber Sunomono with Crab


Preparation: 

Total time: 15-30 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
rice vinegar
rice vinegar
rice vinegar
rice vinegar 1/4 cup 1/4 cup (50 mL) seasoned rice vinegar
soy sauce
soy sauce
soy sauce
soy sauce 1 tbsp low sodium soy sauce
sesame seeds
sesame seeds
sesame seeds
sesame seeds 1 tbsp 1 tbsp (15 mL) sesame seeds
salt
salt
salt
salt 1 tbsp
water
water
water
water 3 cups 3 cups (750 mL) cold water
granulated sugar
granulated sugar
granulated sugar
granulated sugar 2 tsp 2 tsp (10 mL) granulated sugar
crabmeat
crabmeat
crabmeat
crabmeat 1 can 1 can (120 g) chunk crabmeat
English cucumber
English cucumber
English cucumber
English cucumber 1 xxx English cucumber, ends trimmed
red peppers
red peppers
red peppers
red peppers 2 tbsp 2 tbsp (25 mL) finely diced sweet red peppers
ginger root
ginger root
ginger root
ginger root 1/2 tsp 1/2 tsp (2 mL) finely grated ginger root

* Mouse over to enlarge



Description: 

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. Note: Make ahead: Soak and drain the cucumber up to an hour before serving.

Notes:  This recipe offers: Lower calories Lower fat

Article source: Unknown;

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