Cucumber Crab Salad

The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

• Ready In: 17 mins
• Serves: 4-6

Ingredients

• 2  medium cucumbers, unpeeled and sliced thin
• 1 (6 ounce) package frozen crab, thawed or 1 (6 1/2ounce) can  crab
• 1  teaspoon  peanut oil
• 1  tablespoon sesame seeds
• 3  tablespoons light soy sauce
• 2  tablespoons  rice wine vinegar

Directions

1. Slice and dry the cucumbers well(remember to slice thin), also drain the crab.
2. Heat a small skillet and brush with oil. Add the sesame seeds and toast them, stirring constantly until lightly browned, then grind with a morter and pestle.
3. Lightly toss all ingredients together in a bowl and serve.