Kani Salad

6 crab-sticks
6 Japanese or Persian cucumber
4 Tablespoon Olive oil Mayonnaise or Japanese Mayonnaise
1 tablespoon lemon juice
4 hard boiled eggs
roasted seaweed flakes
1 teaspoon salt to rinse cucumber

1. Boil the eggs for 5 minutes, then rinse with water. After that, let it soak in water until cooled. Peel the shell, slice it into pieces and set aside.
2. Peel the cucumber and slice thinly. Soak it in cold water with salt for one minute and then rinse and drain until dry. Mix in the lemon juice.
3. Heat the crab stick in the microwave for one minute. When cooled, tear into strips.
4. Combine the cucumber, sliced egg, crab stick and mayonnaise,  and top it off with roasted seaweed flakes.