The second is a very standard "sunomono" 酢の物. The crab meat came from Catalina Offshore products. We have never tried this before but, again, because some items we wanted such as sea urchin or amaebi were not available, I decided to try this cooked crab meat. This was a great disappointment. It was all claw meat of stone crab but it was not easy to remove the hard shell (only tip of the claws) and thin cartilage. It all came out as small pieces. We can get much better packaged lump crab meat at our local grocery store. In any case, we had a Japanese cucumber for a change and made this crab and cucumber sunomono. As usual, I thinly sliced the cucumber, salted it and let it stand for a few minutes and then wrung out the moisture. I dressed it with sushi vinegar with splashes of yuzu juice (from the bottle).
The below is another version I made the day before with addition of tomato and daikon threads which was dressed in ponzu (leftover from garish I used for tuna sashimi).
The below is a packaged and frozen sashimi of squid I got from our Japanese grocery store. I simply dressed it with soy sauce and wasabi and served on the top of water cress.
These are nothing special or new but good drinking snacks to start with your cold sake.