After-dinner exploration

- From chef Chris Koch with inspiration from the National Cookery Book

Per serving: 211 calories, 2 grams protein, 31 grams carbohydrates, 9 grams fat, 20 milligrams cholesterol, 102 milligrams sodium, trace dietary fiber.

Cucumber Salad

Makes 4 servings

2 cucumbers, sliced

1 large red onion

1/2 cup vinegar

1/2 cup water

1/2 tablespoon salt

1. Layer the cucumbers and onions in a bowl.

2. Mix equal parts of vinegar and water, enough to cover the onions and cucumbers. Pour over, sprinkle with salt, and chill for 15 to 30 minutes. Serve cold.

Per serving: 24 calories, 1 gram protein, 6 grams carbohydrates, trace fat, no cholesterol, 804 milligrams sodium, 1 gram dietary fiber.

Crab Soup

Makes 16 servings

3 carrots, peeled and chopped

1 large white potato, peeled and diced

1 yellow onion, peeled and diced

1 stalk celery, diced

1/2 pound green beans, cut into one-inch pieces

1 cup fresh corn kernels

1 cup lima beans

1/2 cup green peas

4 tablespoon Worcestershire sauce

2 tablespoons Old Bay seasoning

1 1/2 tablespoons dry mustard

1 pinch crushed red pepper

2 cups water

3 cans (14.5 ounces) whole peeled plum tomatoes

1 pound jumbo lump crabmeat

1. In a large soup pot, combine the carrots, potato, onion, celery, green beans, corn, lima beans, peas, and seasonings with water. Add the tomatoes, crushing them in the process, and add the juice from the can. Bring to a boil over medium-high heat and reduce to a simmer for 30 minutes.

2. Clean the crabmeat and be careful to remove any shell pieces. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. Turn the crab and repeat.

3. Add the crab to the soup and simmer for 45 minutes, stirring often. Season with salt and pepper.

Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.