5 from 14 votes
Serving tray with bite size portions of Asian crab and lemongrass salad
Asian Crab and Lemongrass Cups
Crab Salad
  • 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
Lemongrass Dressing
  • 1 fresh lemongrass stick, very finely chopped
  • 1 lime, juiced
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sugar
Crab Salad
  1. Slice the cucumber in half, lengthwise, and scraped out the seeds with a teaspoon. Discard the seeds.

  2. 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

  3. Divide the cucumber noodles into 12 portions.

  4. 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)

  5. 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.

  6. 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.

Lemongrass Dressing
  1. Mix all the dressing ingredients together in a small bowl and add a little to each Asian crab and lemongrass cup just before serving.