From: Chocolate & Zucchini
– one large cucumber
– a 120 g (4.25 oz) can of crab meat
– a small bunch of chives
– one large clove garlic (I used fresh because it’s in season, but regular will do fine)
– 2 tsp sesame oil
– 1 Tbsp rice vinegar
– ground chili, to taste
Peel, deseed and dice the cucumber. Sprinkle with salt and set aside in a strainer. Drain the crab meat. Rinse and chop the chives. Mince the garlic thinly.
In a medium salad bowl, combine the sesame oil, rice vinegar and a sprinkle of chili powder. Add in the crab meat, chives and garlic, and toss to coat.
Drain the cucumber (the salt will have forced some of the juices out) and combine with the crab mixture. Keep in the refrigerator for at least 30 minutes so the flavors will develop and meld together. Serve chilled, with fresh bread or crackers.