By Keith Floyd
A Japanese dish that is ideal for a buffet as it will keep well in the fridge. The scoring of the cucumber is for cosmetic reasons only. Of course, you could use prawns instead of crab.
Score the length of the cucumber with a fork or cannelle knife, then slice it very finely. Sprinkle with salt and leave for 20 minutes or so. (This keeps the cucumber slices crisp.) Rinse the cucumber in cold water and drain well. Put on a serving dish with the crab. Mix the vinegar with the sugar and stir until dissolved. Season with salt and black pepper, pour over th