Finally, a healthy (and dairy free!) hors d’oeuvre! These Crab and Lemongrass Cups are packed with flavour and will have your party guests begging for more.
Hello Asian crab and lemongrass cups, and all my favourite flavours in the universe :)
Backpacking through Asia in my misspent youth, coupled with an intolerance to all things dairy, means that Asian cuisine is the one I fall back on more than any other.
It’s quick to prepare, fresh, healthy and full of seriously punchy flavours and it leaves my body feeling amazing.
So this party season, if you want your party nibbles to make people glow, then keep reading…
Preparing the Cucumber Salad
I sliced my cucumber in half, lengthwise, and scraped out the seeds with a teaspoon. Next I grated the cucumber halves with a mandoline to get these very long, thin ribbons. You can totally use a spiraliser for this if you have one.
Next squish the cucumber ribbons in your hands within a few sheets of kitchen towel. You’re aiming to break down the fibres and release as much water as possible. You should be left with thin and ‘wobbly’ cucumber noodles.
Divide these into 12 little cups. I’m using bamboo ones that I had leftover from a food demo, but you could use ramekins or lay them out in little heaps on a platter for folk to help themselves from.
Preparing the Crab
I used this Iceland Luxury Hand Dressed British Crab which was amazing.
When buying crab there are two things to look out for: be sure to buy British (assuming you live in Britain!) and buy hand picked (to ensure maximum flavour, and minimum bits of broken shell in your crab).
Buying it frozen was just a bonus and meant I could shop ahead and defrost to fit in with my party prep plans.
I very finely chopped a stick of lemongrass, and thinly sliced the white part of a spring onion, mixing them both through the brown crab meat. This got piled onto the cucumber, topped with the white meat, decorated with a sliver of mild red chilli and dressed with sesame seeds and the delicious lemongrass dressing.
At this point I would recommend making more than you think you’ll need as these are sooooo good.
Iceland Luxury Food & Platters
Anyone that knows me well, knows that I am a sushi monster. It is my absolute favourite food on the planet.
I make it myself, I buy it from Japanese restaurants and sushi bars, I even buy it in little plastic tubs from the supermarket (although this is my least favourite option as the rice is often so dry it gives me hiccups).
However, did you know you can now buy sushi… frozen?
I first discovered it when I first started shopping at Iceland, and I now often buy their single portion packs to keep in the freezer for those days when I need a quick lunch on the go.
So when I was scouring the new range of Iceland luxury platters this week, I was delighted to find this gigantic Kanikama Luxury Sushi Platter. It costs just £10 and has a range of sushi including: salmon and cooked prawn nigiri, tuna uramaki, and capelin roe & surimi maki.
Defrosting of the entire platter only takes 3-4 hours at room temperature (or overnight in the fridge) and is a simple and classy addition to any party table.
It also comes with sachets of wasabi, pickled ginger and soy sauce which defrost right along with the sushi!
And if you love the Asian flavours as much as I do, be sure to grab these adorable coconut leaf prawn parcels too. Each portion is nestled within an adorable coconut leaf box. Simply steam for 10 minutes, remove the lid and tuck right in. There’s a mix of prawns, squid and edamame and I was really impressed with how tasty, healthy and easy they were to prepare. Great job Iceland!
Asian Crab and Lemongrass Cups
- 1 medium hand picked crab (defrosted if frozen)
- 1 cucumber, cut lengthways, deseeded and grated into long thin ribbons
- 1 spring onion, finely sliced, green and white parts separated
- 1 mild red chilli, very thinly sliced
- 2 teaspoon sesame seeds
- 1 fresh lemongrass stick, very finely chopped
- 1 lime, juiced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
Slice the cucumber in half, lengthwise, and scraped out the seeds with a teaspoon. Discard the seeds.
Grate the cucumber halves with a mandoline to get very long, thin ribbons. Pile them up in a few sheets of kitchen paper and squeeze firmly to remove as much water from them as possible
Divide the cucumber noodles into 12 portions.
Separate the white from the brown crab meat in two bowls. (If your crab meat comes mixed together, don't worry, it will still taste delicious)
To the brown meat add the white slices of spring onion and half the minced lemongrass stick. Mix well. Pile the brown meat on top of the cucumber noodles, and top with the white crab meat.
Decorate each cup with the green slices of spring onion, the red chilli slice and a pinch of sesame seeds and keep refrigerated until you are ready to serve.
Mix all the dressing ingredients together in a small bowl and add a little to each Asian crab and lemongrass cup just before serving.
Huge thanks to Iceland for sponsoring this recipe thereby allowing me to continue bringing you tasty recipes, for free! As always all thoughts (and leftover!) are my own ;)