Crab is one of those rare foods that is both rich and low-cal. Spice from sriracha is tempered by the cool of the cucumber. It’s so light, you can eat this dish in a sexy white bikini by the pool.

Yield: 4 servings

Pick through the crab, making sure to remove any shell bits. Mix the crabmeat with the cucumber and lemon juice. Set aside.

Make the dressing by mixing the sriracha, rice vinegar, crème fraiche, and sugar. Toss crab and cucumber with the dressing.

Place watercress on a platter, mound crab mixture on top, and sprinkle with sesame seeds. Serve.