Recipe by Lori Ross

1 large or 2 medium cucumber, seeded (or use seedless variety)

1/2 cup (generous) crabmeat, shredded (about 2 ounces)

1/4 cup scallion, chopped (white and green parts)

2 tbsp red bell pepper, finely chopped

1/2 tsp jalapeno[EQ2] chili with seeds, minced

3 tbsp fresh cilantro, chopped

1 tbsp pink pickled ginger slices, finely chopped *

Fresh cilantro sprigs

*Pink pickled ginger slices are available at Asian markets and also at some specialty foods stores.

Wash cucumber and trim off the ends. Use a melon baller or iced tea spoon to scoop out the seeds in the cucumber. (If the cucumber is too long for your melon baller or spoon to reach all the way through, cut cuke in half crosswise.) Mix crabmeat, scallion, red pepper and chili, and chopped cilantro. Tightly pack the crab salad into the cucumber. Slice cucumber crosswise into half-inch rounds and arrange attractively on a plate. Sprinkle with sprigs of cilantro and garnish with pickled ginger. Serve chilled. Makes 12-14 rounds depending on size of cucumbers.