Crab Salad on Cucumber Rounds |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Sunset. Ingredients:
1 -2 stalk fresh lemongrass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only) |
12 kaffir lime leaves, sections (each 1 1/2 to 2 in. long) or 1 tablespoon lime zest (green part only) |
1/3 lb shelled cooked crabmeat |
1/4 cup thinly slivered shallot |
1 tablespoon finely shredded carrot |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh mint leaves |
1 tablespoon chopped green onion |
2 tablespoons lime juice |
1 1/2 teaspoons thai chili paste (purchased or homemade) |
1 teaspoon asian fish sauce or 1 teaspoon salt, to taste |
1 teaspoon sugar |
8 ounces english cucumbers |
Directions:
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. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion.
4. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar.
5. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste.
6. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.
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