Recipe

Crab Salad On Cucumber Rounds Recipe

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Ingredients

1 tbsp finely shredded carrot
1 tbsp sliced fresh cilantro
1 tbsp sliced green onion
1 1/2 tsps Thai roasted-chili paste (purchased or homemade)
12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tbsp grated lime peel (green part only)
1 tbsp sliced fresh mint leaves
2 tbsps lime juice
About 8 oz English cucumber
1 tsp sugar
1 tsp Asian fish sauce or salt to taste
1/3 lb shelled cooked crab
1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tbsp grated lemon peel (yellow part only)
1/4 c thinly slivered shallots

Directions

Step #1 Rinse lemon grass.
Step #2 Cut off & discard tough tops & root ends; peel off & discard tough outer green layers of stalks down to tender white parts.
Step #3 Finely chop enough to make 1/4 c.
Step #4 Rinse kaffir lime leaves.
Step #5 Stack three or four leaves at a time & cut crosswise into very fine shreds.
Step #6 In a bowl, cilantro, kaffir lime leaves, mint, shallots, mix lemon grass, carrot, crab, & green onion.
Step #7 In a small bowl, fish sauce (but not salt, chili paste, mix lime juice, if using), & sugar.
Step #8 Just before serving, stir lime-juice mixture into crab mixture.
Step #9 If not using fish sauce, add salt to taste.
Step #10 Rinse cucumber & cut crosswise into about 24 rounds about 1/4 inch thick.
Step #11 Top each slice with a scant tbsp crab mixture.
Enjoy the Crab Salad on Cucumber Rounds recipe

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