Japanese-Style Crab Salad


2 medium cucumbers, unpeeled and sliced thin
6 oz. canned, fresh or imitation crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce or tamari sauce
2 tablespoons rice wine vinegar

Drain the sliced cucumbers well; also drain the crab.  Heat a small skillet over medium-low heat, and brush with the oil.  Add the sesame seeds and toast, stirring constantly, until lightly browned, then grind with mortar and pestle.   Lightly toss all ingredients together in a bowl and serve.  6 servings

Per serving:
2 g. fat
65 calories
28 mg. cholesterol
1 g. dietary fiber
509 mg. sodium

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