Cucumber stuffed with Crab and Ginger

Description
These fresh appetizers/Snacks are attractive and easy to prepare. Wash a whole cucumber and trim off the ends. Slice lengthwise through the rind of one side of the cucumber to expose the flesh and seeds, being careful not to break the under side of the rind. Gently pry the cucumber open and carefully scoop out the seeds.



Ingredients
1 Large cucumber 1/2 cup of sushi rice (see recipe) 1/4 cup lump crabmeat or bay shrimp 1 tbsp wakame seaweed, soaked and drained 1 tbsp pickled red ginger (beni shoga)

Directions
When the cucumber is completely clean, snugly fill the hollow center along its length with sushi rice, pickled ginger, fine seaweed and bay shrimp or crabmeat. Squeeze along the length of the cucumber to close the gap and set the filling. Slice crosswise into half-inch rounds and serve on an attractive dish. Depending on its size, each cucumber will yield up to 24 pieces.