Cucumber & Crab Salad

For All Stages of the ITG Diet Plan

1. Lay cucumber slices onto a paper towel and sprinkle with sea salt on both sides and cover with another paper towel.  Set aside until water is drawn from the cucumber, about 15 minutes. Brush excess salt form cucumbers and press with new paper towel to remove any excess moisture.
2. Combine cucumber slices, crab meat, rice vinegar, soy sauce and Splenda in a glass dish; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours)
3. Divide cucumber salad and serve