Cool Cucumber Sunomono with Crab

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Sunomono is Japanese for vinegared salads, especially refreshing in the heat of summer. Serve as part of multi-course Japanese meal.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Salads, Lunches, Fish, Vegetables, Asian, Fry, Summer, Low Fat, Low Calories

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1 tbsp (15 mL)	no name Sesame Seeds
1	English cucumber, ends trimmed
3 cups (750 mL)	cold water
1 tbsp (15 mL)	salt
2 tbsp (25 mL)	finely diced sweet red pepper
1/4 cup (50 mL)	PC Seasoned Rice Vinegar
1 tbsp (15 mL)	low sodium soy sauce
1 tbsp (15 mL)	water
2 tsp (10 mL)	granulated sugar
1/2 tsp (2 mL)	finely grated ginger root
1 can (120 g)	PC Chunk Crabmeat

In small frying pan, toast sesame seeds over low heat for 4 to 5 minutes, stirring occasionally, or until golden. Set aside.
Using sharp knife, slice cucumber very thinly. Alternatively, use slicing blade of food processor. In bowl, stir together cold water and salt. Add cucumber; let stand for 15 minutes. Drain, discarding liquid. Gently squeeze cucumber. Place cucumber in bowl. Cucumber will be limp. Stir in red pepper.
In small bowl, stir together vinegar, soy sauce, water, sugar and ginger.
Divide cucumber mixture among six shallow bowls or salad plates. Place a spoonful of crab in a mound alongside each cucumber mound. Spoon 1 tbsp (15 mL) dressing over each mound of cucumber; sprinkle with sesame seeds. Garnish with fresh chives and sliced lemon, if desired.

PC Chef's Tips / Make ahead: Soak and drain the cucumber up to an hour before serving.