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Vinegared Crab

An unusual way of serving fresh crab. You should be able to buy the rice vinegar from a delicatessen or health food shop. If not, substitute white wine vinegar.

ingredients

serves 4
1 small cucumber, grated Salt, for sprinkling 1 large cooked crab
1 small piece fresh ginger, grated Chinese cabbage, for serving
3 tbsps rice vinegar
2 tbsps dry sherry 2 tbsps soy sauce

method

1. Sprinkle the cucumber with salt and leave for 30 minutes.

2. Crack the legs and claws off the crab. Remove the meat from the claws and legs, but leave four thin legs whole as a garnish.

3. Separate the underbody from the shell. Remove and discard the stomach sac and the grey, feathered gills.

4. Scrape the brown meat from the shell and crack open the underbody. Use a skewer to pick out the meat.

5. Rinse the cucumber, drain well and squeeze out excess moisture. Mix together the cucumber, crab meat and ginger.

6. Arrange the Chinese cabbage on serving plates, to represent crab shells. Pile equal quantities of crab mixture onto the Chinese cabbage, leaving some of the leaf showing. Garnish with a whole crab leg and some grated, pickled ginger, if you can get it.

7. Mix together the vinegar, sherry and soy sauce. Serve with the crab in little bowls.

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