| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Crabmeat |
| 2 |
|
Cucumbers |
| 1 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Sugar |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Pick over and flake crabmeat. Peel and shred cucumbers. Place in a
bowl.
2. Mince ginger, then mix well with soy sauce, vinegar, sugar and sesame
oil. Pour over crabmeat-cucumber mixture and toss.
3. 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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