Wasabi Lime Crab Salad in Cucumber Cups

Name: Wasabi Lime Crab Salad in Cucumber Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled; 2 Tbsps fresh lime juice; 227 grams lump crabmeat, picked over; 59 milliliters mayonnaise; 85 grams radish sprouts or baby pea shoots; 6 mediums radishes; 1 teaspoons salt, or to taste; 4 teaspoons wasabi paste (Japanese horseradish paste)

Wasabi Lime Crab Salad in Cucumber Cups is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 60 servings. One serving contains 13 calories, 1g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up baby pea shoots, lime juice, salt, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut cucumbers crosswise into generous 1/2-inch-thick slices.

Ingredients you will need

Cucumber

Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact.

Ingredients you will need

Melon

Equipment you will use

Cookie Cutter

Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.

Ingredients you will need

Lime Juice

Mayonnaise

Wasabi

Salt

Equipment you will use

Whisk

Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)

Ingredients you will need

Radish Sprouts

Pea Shoots

Radish

Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.

Ingredients you will need

Radish Sprouts

Mayonnaise

Cucumber

Radish

Wasabi

Crab

·Cucumber cups can be formed (but not filled) 1 day ahead and chilled, covered with plastic wrap.·Wasabi mayonnaise can be made 1 day ahead and chilled, covered.·Radishes can be cut and sprouts trimmed 1 day ahead and chilled separately in sealed plastic bags lined with dampened paper towels.·Crabmeat can be picked over 1 day ahead and chilled, covered.

Ingredients you will need

Mayonnaise

Crabmeat

Cucumber

Radish

Sprouts

Wasabi

Wrap

Equipment you will use

Paper Towels

Ziploc Bags

Plastic Wrap

Equipment

Ingredients

Servings:

seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled 2Tbsps

fresh lime juice 227grams

lump crabmeat, picked over 59milliliters

mayonnaise 85grams

radish sprouts or baby pea shoots 6mediums

radishes 1teaspoons

salt, or to taste 4teaspoons

wasabi paste (Japanese horseradish paste)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.