Crab

Use a medium to large cucumber, dark green in color and firm.

1. Cut a 4-inch section from the center of the cucumber, then cut it into halves lengthwise. At both ends slice off pieces on the diagonal, making certain the cuts are at opposite angles.

2. Cut 3 thin flaps on either side of the crab’s body. Make sure that the slices are very thin so that they will not break off. If they are too wide, they will break off easily and will resist being curled.