Crabmeat And Cucumbers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1 | c | Crabmeat |
| 2 | Cucumbers | |
| 1 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 1 1/2 | T | Sugar |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Pick over and flake crabmeat. Peel and shred cucumbers. Place in a bowl. Mince ginger, then mix well with soy sauce, vinegar, sugar and sesame oil. Pour over crabmeat-cucumber mixture and toss. Refrigerate to chill (about 30 minutes). VARIATION: For the crabmeat, substitute lobster. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.4mg
Potassium: 7.3mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 4.8g
Protein: <1g