Crab Salad on Cucumber Rounds

James Carrier

NOTES: This citrusy crab salad on crunchy cucumber rounds makes a refreshing appetizer. You can prepare through step 3 up to 3 hours ahead. Cover crab mixture and lime-juice mixture separately; chill until ready to serve.

Yield: 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 18%
  • Protein: 4.4g
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Carbohydrate: 3.1g
  • Fiber: 0.5g
  • Sodium: 84mg
  • Cholesterol: 19mg


  • 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
  • 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
  • 1 teaspoon sugar
  • About 8 ounces English cucumber


  1. 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. 2. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds.
  3. 3. 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.
  4. 4. 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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