Japanese Cucumber Roll

These crab-stuffed cucumber rolls can be served as appetizers.  They can either be arrange on plates or place each one on a thin cracker or toast round.

Ingredients

• 2 large cucumbers, peeled and cut into halves
• 4 cups water
• salt to taste
• 1 cup crab meat
• 4 hard-boiled egg yolks
• 2 tablespoons mayonnaise

Method

1. Add salt into water then place cucumbers into the salted water and let it stand for about 20 minutes.  Drain and set aside.
2. Hold each piece of cucumber upright, use a sharp knife and cut 1/8 inch thick around full length spirally to center.  Discard the center and dry well.
3. Combine crab meat, egg yolks, mayonnaise and salt and mix well.
4. Unroll the cucumber strip to let it lie flat and spread the crab mixture onto it.  Reroll from center to outside to form a pinwheel-type roll
5. Place in the refrigerator to chill very well, about an hour.
6. Slice 1/2 inch thick crosswise and serve.  Makes about 20 slices

More Japanese Recipes