Crab and Cucumber in Rice Vinegar Dressing

Name: Crab and Cucumber in Rice Vinegar Dressing
Yield: Serves 4
Cuisine: Australia
Ingredients: toasted sesame seeds and pared lemon zest, to garnish; freshly ground black pepper; 3 tablespoons caster sugar; 5 teaspoons rice vinegar – or white wine vinegar will do; 100 g (4 oz) fresh crabmeat, flaked (or use canned); 1 × 20 cm (8 pint) piece of cucumber; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

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.

Ingredients

1 × 20 cm (8 pint) piece of cucumber
salt
100 g

Oceania
Australia
Fish course
Pescatarian
Gluten-free
Raw

Method

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