APPETIZER: This is best served as finger food at parties.

JAPANESE-STYLE CUCUMBER:

1 cucumber                                                                 

1 bunch watercress, stalks trimmed

4 oz. crabmeat, fresh or frozen and thawed                

1 piece ginger, peeled and grated

salt and pepper to taste

sauce:

    2 tbsp. each rice vinegar & chicken stock

    2 tsp. each sugar & Japanese soy sauce

watercress to garnish

Trim ends of cucumber, then slit lengthwise along one side through the centre, taking care not to cut all the way through.  Using a teaspoon, very carefully remove seedy flesh from centre, to form a channel.

Blanch watercress in boiling water for 30 seconds, drain well and pat dry with paper towels.

In a bowl, flake crabmeat and add in ginger and salt and pepper. Hold the cut edges of cucumber open and carefully insert crabmeat mixture into channel, top with watercress. Press cucumber edges together and wrap tightly in plastic wrap.  Chill for at least 2 hours.

To make sauce:  Put all ingredients into a saucepan and bring to a boil, stirring. Remove from heat and leave to cool.

Just before serving, cut cucumber into ¼-inch thick slices and arrange on a flat serving platter. Pour a little sauce over each slice and garnish with watercress to serve.