Crab Salad on Cucumber Rounds

Name: Crab Salad on Cucumber Rounds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon Asian fish sauce or salt to taste; 1 Tbsp finely shredded carrot; 151 grams shelled cooked crab; 227 grams About English cucumber; 1 Tbsp chopped fresh cilantro; 1 Tbsp chopped fresh mint leaves; 1 Tbsp chopped green onion; 12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only); 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only); 2 Tbsps lime juice; 59 milliliters thinly slivered shallots; 1 teaspoon sugar; 2 teaspoons Thai roasted-chili paste (purchased or homemade)

Crab Salad on Cucumber Rounds is a gluten free, dairy free, and pescatarian recipe with 8 servings. One serving contains 26 calories, 4g of protein, and 0g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have sugar, kaffir lime leaf sections, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse lemon grass.

Ingredients you will need

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.

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

Ingredients you will need

Kaffir Lime Leaves

In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.

Ingredients you will need

Kaffir Lime Leaves

Chili Paste

Green Onions

Lemon Grass

Fish Sauce

Lime Juice

Cilantro

Shallot

Carrot

Sugar

Crab

Mint

Salt

Equipment you will use

Bowl

Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

Ingredients you will need

Fish Sauce

Cucumber

Juice

Crab

Lime

Salt

Equipment

Bowl

Ingredients

Servings:

1teaspoon

Asian fish sauce or salt to taste 1Tbsp

finely shredded carrot 151grams

shelled cooked crab 227grams

About English cucumber 1Tbsp

chopped fresh cilantro 1Tbsp

chopped fresh mint leaves 1Tbsp

chopped green onion 12

fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)1

or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)2Tbsps

lime juice 59milliliters

thinly slivered shallots 1teaspoon

sugar 2teaspoons

Thai roasted-chili paste (purchased or homemade)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.