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1 large cucumber
1/4 lb. crab meat
1/4 c. vinegar or seasoned
rice vinegar
1/4 c. sugar
dash of Hondashi (available in
Oriental markets)
1/2 tsp. salt

Pare skin of cucumber lengthwise in alternate strips,
leaving green and white strips. Cut lengthwise in half. Slice
each half into thin slices. Salt slices well, using about 1
tablespoon salt; let stand 5 minutes. Squeeze out liquid.
Combine vinegar, sugar, salt and Hondashi. Mix until sugar is
dissolved. Add mixture to drained cucumber slices. Place crab
meat on top; refrigerate. Serves 4.

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