Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds
Photo by James Carrier

Ingredients

  • 1/3 pound shelled cooked crab
  • 1 teaspoon Asian fish sauce or salt to taste
  • 2 tablespoons lime juice
  • 1/3 pound shelled cooked crab
  • 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
  • About 8 ounces English cucumber
  • 2 tablespoons lime juice
  • + 19 more ingredients
    • 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 tablespoon chopped fresh mint leaves
    • 1 teaspoon Asian fish sauce or salt to taste
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon finely shredded carrot
    • ¼ cup thinly slivered shallots
    • 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
    • 1 tablespoon chopped green onion
    • 1 tablespoon chopped fresh cilantro
    • 1 teaspoon sugar
    • 1 tablespoon chopped fresh mint leaves
    • 1 teaspoon sugar
    • 1 tablespoon chopped green onion
    • ¼ cup thinly slivered shallots
    • 1 tablespoon finely shredded carrot
    • 1 ½ teaspoons Thai roasted-chili paste (purchased or homemade)
    • About 8 ounces English cucumber
    • 1 ½ teaspoons 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 tablespoon grated lime peel (green part only)

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....

View full recipe at My Recipes

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