Friday, September 12, 2008

Crab Salad on Cucumber Rounds

This crab salad recipe is one of my tried and true favorites. I admit that the crab mousse is easier to make, but if I have the time, I like making this for parties.
Crab Salad Recipe from Lobster Gram
  • 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
  • 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)
  • 1/3 pound shelled cooked crab meat (preferably Jonah crab)
  • 1/4 cup thinly slivered shallots
  • 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 roasted-chili paste (purchased or homemade)
  • 1 teaspoon Asian fish sauce or salt to taste
  • teaspoon sugar
  • About 8 ounces English cucumber

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

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