Cucumber Roll Recipe
Ingredients
| Cucumbers | 2 Large | |
| Water | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Crab meat | 1 Cup (16 tbs) | |
| 4 hard-cooked egg yolks | ||
| Mayonnaise | 2 Tablespoon | |
Directions
Peel cucumbers; discarding ends, cut each in half crosswise.
Put into water with 1 tablespoon salt; let stand about 20 minutes.
Drain.
Holding each cucumber piece upright and using a sharp knife, cut 1/8 inch thick around full length spirally to center.
Discard center.
Dry well.
Mix the crab meat, egg yolks, mayonnaise, and 1 teaspoon salt.
Spread crab mixture on cucumber piece unrolled to lie flat
Reroll from center to outside to form pinwheel-type roll.
Chill very well, about 1 hour.
Slice 1/2-inch thick crosswise.
Put into water with 1 tablespoon salt; let stand about 20 minutes.
Drain.
Holding each cucumber piece upright and using a sharp knife, cut 1/8 inch thick around full length spirally to center.
Discard center.
Dry well.
Mix the crab meat, egg yolks, mayonnaise, and 1 teaspoon salt.
Spread crab mixture on cucumber piece unrolled to lie flat
Reroll from center to outside to form pinwheel-type roll.
Chill very well, about 1 hour.
Slice 1/2-inch thick crosswise.
Chef
