8 ounces lump crabmeat, drained and shell pieces removed
2 fresh lemongrass stalks, trimmed and thinly sliced
1 cucumber, halved lengthwise and thinly sliced
How to Make It
Bring 1/4 cup water to a simmer in a large skillet. Add scallops to pan; cover and cook 3 minutes or until done. Remove scallops from pan with a slotted spoon; pat scallops dry with paper towels. Place scallops in a large bowl. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.
While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.