2 medium-sized cucumbers

½ pound fresh crabmeat or one 7½-ounce can crabmeat

2 tablespoons white vinegar

2 tablespoons soy sauce

1 teaspoon sugar

1/8 teaspoon ground white pepper

1 tablespoon sesame-seed oil

1) Pick over the crabmeat and discard all bits of shell and cartilage.

2) Peel the cucumbers and cut them lengthwise in two.

3) With a small spoon, scrape the seeds out of each half, leaving hollow, boat like shells.

4) Shred the cucumbers, not too fine, with a cleaver or large, sharp knife.

TO ASSEMBLE:

1) In a small glass or porcelain bowl, combine the vinegar, soy sauce, sugar, pepper and sesame-seed oil, and mix well.

2) Add the cucumbers and crabmeat; toss to coat thoroughly with the dressing.

3) Chill slightly-no more than an hour-before serving.