Kani Su Maki (Crab and Cucumber)

This one was sent to me by Brian Wilkens, host of memorable barbecues past.

Ingredients:

1 Pound Crab Legs.
1/4 Cup Rice Vinegar
1 Tablespoon Sugar or Agave Sweetener
1 Dash of Salt
3 Large Cucumbers

1. Mix vinegar, sweetener and salt in a large mixing Bowl.
2. Add shredded crab Meat, stir and let sit for 30 minutes.
3. Skin and de-seed cucumbers.
4. Add crab meat inside cucumber.
5. Cut into bite-sized pieces and arrange on a tray. Pour any
leftover vinegar over the maki.

** For more sophistication, you can add sprouts to the shredded crab
meat, and peppers, shredded beets and onions to the serving tray for
color and taste.