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Crab Salad on Cucumber Rounds

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“Sunset.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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