Devilled Crab in Cucumber Cups.
Submitted by michaeld
Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that’s fresh, light, and packed with bright Southeast Asian flavors.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
1 hrsThese elegant little bites are where British devilled crab meets Thai street food, and the result is something truly special. Tender crab gets tossed with fragrant lemongrass, punchy fish sauce, tart lime juice, and fresh cilantro, then spooned into cool, crisp cucumber cups.
No cooking required. Just mix, scoop, and serve. The contrast between the chilled cucumber and the bold, bright crab filling is what makes this appetizer so addictive.
They’re a knockout starter for dinner parties or a light, refreshing bite on a hot summer day. The whole spread comes together in about 20 minutes.
Pro Tips
- Use the freshest crab you can find; lump crabmeat works best and holds its shape in the filling
- Slice the lemongrass paper-thin so it blends into the salad without being fibrous or chewy
- Make the cucumber cups just before serving so they stay crisp and don’t get watery
- Taste the filling and adjust the balance of fish sauce, lime, and sugar until it hits that sweet-sour-salty sweet spot
Ingredients
Directions
Mix all ingredients together and fill cucumber cups.
To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups.
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