Guest Author - Sherry Van Der Elst
Though I prefer the more delicate flavor and thinner skins of English cucumbers over their fatter, waxier cousins, any kind of cucumber works well with this recipe.
Wakame, a seawood highly prized in Japan for its sweet, delicate flavor, is a popular condiment in miso soup. It’s usually sold dried, then reconstituted in liquid prior to cooking.
1 large cucumber
1/2 cup of sushi rice (see recipe on this site)
1/4 cup lump crabmeat
1 tbsp wakame soaked in 1 cup of warm water for 20 minutes, then drained
1/2 tsp fresh grated ginger
1 tbsp toasted sesame seeds (optional)
1. Wash cucumber and trim off the ends. Slice lengthwise and use a tiny measuring spoon to carefully scoop out seeds from each half.
2. In a small bowl, combine sushi rice, crabmeat, wakame, and grated ginger.
3. Tightly pack each cucumber hollow with crabmeat filling. Top with a sprinkle of toasted sesame seeds.
4. Slice cucumber crosswise into half-inch rounds and arrange attractively on a plate. Serve chilled.
