Crab Meat with Spicy Lime Dressing in Cucumber Boats
Method
To prepare the dressing:
combine soy sauce, lime juice, kaffir lime juice, honey and bird’s eye chillies in a bowl and set aside to rest for 2 minutes.
To prepare the crabmeat:
steam with Chinese celery and ginger for 10 minutes. Shred the crabmeat and add the dressing to taste. Sprinkle with shallots, lemongrass, kaffir lime leaves, spring onions and Thai long parsley then toss carefully.
To prepare boats:
using a teaspoon, take out the seeds of the cucumber halves and stuff the wells with the crabmeat mixture. Garnish with dill, mint and red chilli and serve.
Nutrients Per Serving
| Kilocalories | 25.09 kcal |
| Protein | 1.50 g |
| Carbohydrate | 4.72 g |
| Fat, Total | 0.18 g |
Ingredients (Makes 12 pieces)
- 30g 2.5 tbsp light coloured soy sauce
- 20g 1.5 tbsp lime juice
- 12g 1 tbsp kaffir lime juice
- 30g 2 tbsp honey
- 2 bird’s eye chillies, finely chopped
- 65g 2 oz sea crabmeat
- 12g 2 tbsp lemongrass, finely sliced diagonally
- 60g 6 tbsp shallots, sliced
- 20g 3 tbsp spring onion in round slices
- 20g 3 tbsp Thai long parsley
- 2 kaffir lime leaves, shredded
- 8g 1 tbsp red chilli, seeded and sliced
- 12 sprigs dill leaves
- 12 leaves mint leaves
- 6 small cucumbers, halved
