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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