Cucumber Roll - cooking recipe

Ingredients

2 large cucumbers, peeled and cut in half crosswise
4 c. water
salt
1 c. crab meat
4 hard-cooked egg yolks
2 Tbsp. mayonnaise

Preparation

Place cucumbers in 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 a pinwheel-type roll.
Chill very well, about 1 hour. Slice 1/2-inch thick crosswise.
Makes about 20 slices.
To serve these crab stuffed rolls as an appetizer, you may either arrange several on individual plates to eat with forks or chopsticks or place each on a thin cracker or toast round so it can be eaten with the fingers.