Ingredients:

  • 1 lb Persian cucumbers, thinly sliced into 1/8-inch rounds
  • 8 oz imitation crab meat (Kani), hand-shredded into thin fibers
  • 0.5 tsp Kosher salt
  • 2 tbsp Kewpie mayonnaise
  • 2 tbsp plain non-fat Greek yogurt
  • 1 tbsp unseasoned rice vinegar
  • 1 tsp Sriracha
  • 0.5 tsp honey
  • 0.5 tsp toasted sesame oil
  • 2 stalks green onions, thinly sliced on a bias
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice the cucumbers. Use a sharp knife or a mandoline to cut the cucumbers into 1/8 inch rounds.
  2. Salt and rest. Toss the slices with 0.5 tsp Kosher salt in a colander and let them sit for 10 minutes until they look glossy and a pool of water forms underneath.
  3. Shred the crab. Use your fingers to pull the imitation crab sticks apart into thin, wispy threads.
  4. Dry the cucumbers. Pat the rested cucumber slices firmly with paper towels. Wait until they feel tacky and no longer wet to the touch.
  5. Whisk the dressing. In a large bowl, combine the Kewpie mayo, Greek yogurt, rice vinegar, Sriracha, honey, and sesame oil.
  6. Incorporate the crab. Fold the shredded crab into the dressing bowl first. Stir until every fiber is coated in the velvety sauce.
  7. Add the greens. Toss in the sliced green onions.
  8. Combine and toss. Gently fold the dried cucumber slices into the crab mixture.
  9. Garnish and serve. Sprinkle with toasted sesame seeds and serve immediately while the cucumbers are at their absolute peak crunch.