Crab Salad On Cucumber Rounds Recipe

Name: Crab Salad On Cucumber Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only); 12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only); 1/3 lb shelled cooked crabmeat; 1/4 cup thinly slivered shallot; 1 tablespoon finely shredded carrot; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped green onion; 2 tablespoons lime juice; 1 1/2 teaspoons thai chili paste (purchased or homemade); 1 teaspoon asian fish sauce or 1 teaspoon salt, to taste; 1 teaspoon sugar; 8 ounces English cucumbers

Servings: persons

1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only)
1/3 lb shelled cooked crabmeat
1/4 cup thinly slivered shallot
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
2 tablespoons lime juice
1 1/2 teaspoons thai chili paste (purchased or homemade)
1 teaspoon asian fish sauce or 1 teaspoon salt, to taste
1 teaspoon sugar
8 ounces English cucumbers

1
Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup.
2
Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
3
In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
4
In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
5
Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
6
Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

117

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only), 12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only), 1/3 lb shelled cooked crabmeat, 1/4 cup thinly slivered shallot, and more.

Yes, Crab Salad On Cucumber Rounds falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Salad On Cucumber Rounds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions