RECIPES OF JAPAN

Kani Amazu (Sweet and Sour Crab)

Ingredients

2 small

3

2

1/2 lb

1 tbsp

1-2

White onions (sliced paper-thin crosswise)

Celery stalks (trimmed and halved lengthwise)

Japanese cucumbers (or 1 European cucumber)

Chunk crabmeat

Toasted sesame seeds

Clementine tangerines, (peeled and segmented) (or 1 can  (11-oz) mandarin orange segments, drained)

Sweet and Sour sauce

3 tbsp

2 tbsp

5 tbsp

1/4 tsp

1 tsp

1/2 cup

2 tbsp

Sugar

Light soy sauce

Rice vinegar

Salt

Sesame oil

Pineapple juice (unsweetened)

Cornstarch

1. To prepare Sweet and Sour sauce: In a small saucepan, combine sugar, soy sauce, vinegar, salt and sesame oil over medium-high heat. Blend pineapple juice and cornstarch in a small bowl. When sauce mixture boils, stir in cornstarch mixture. Cook, stirring, until thickened. Cool and refrigerate until needed

2. Soak sliced onions in iced water 15 minutes to crisp and drain well and place in a medium-size bowl

3. Cut celery strips into 1/4-inch-thick diagonal slices and add to onions

4. Cut cucumbers in halves lengthwise ad cut diagonally into 1/4-inch pieces

5. Add cucumber to onions and celery

6. Cover and refrigerate until needed

7. At serving time, toss together crabmeat, vegetables, tangerines and sauce

8. Serve on a platter or small serving dishes sprinkled with sesame seeds