Crab Salad On Cucumber Rounds

1. 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. 2

   Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.

3. 3

   In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.

4. 4

   In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.

5. 5

   Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.

6. 6

   Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.