Crab Salad

Preparing time: 10 minutes
Amout: 2 servings

Ingredients:
1pc English cucumber or 2pc Japanese cucumber
2pc Crab stick
2pc Pickle raddish strip
{2pc Cleaned Hokkigai (surf clam)} *optional
{1pc Baby Ika (squid)}*optional
1pc lemon (to juice)
2 1/2tsp Tobiko (flying fish roe)
2 tsp salt
3Tbsp Japanese mayonaise

Preparing:
1. Cut the cucumber from end to end in half. Use a spoon to take out the seed part. Cut out both ends (by knife). Cut the cucumber in 3 inch length a piece.

2. Take 5 pieces of cuted cucumber. Fine slice them.

3. Sprinkle 2 tsp salt on the fine slices. Press while mixing them. Until small amount of juice can be seen. Risen them with cold water for few times until not salty taste.

4. Fine slice the baby squid, pickled raddish strips and surf clam. Put them with the cucumbers in a container (medium bowl) to mix well. Adding the lemon juice to the mixture.

5. Put 2tsp of Fly fish roe to it. Mix well again.

6. Add in Japanese Mayonaise. Mix well again. The Crab salad is done.

7. For the final touch, spread the salad in 2 salad bowl as moutain shape. Put 1/4 tsp of the Fly fish on the top for garnishing.

Note: the remaining Cucumbers and Pickled raddishi can be used for sushi rolls. Surf Clam and Baby Squid can be optional.

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