Crab Salad Cucumber Bites Crab Salad Cucumber Bites

Author: Canadian Living

Thick slices of cucumber cup this Thai-inspired crab salad. For a spicier filling, add a few dashes of hot pepper sauce.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2006


Crab Salad:


Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2 cm) thick slices. Using teaspoon, scoop about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. Sprinkle slices with salt ; invert onto paper towel–lined tray and let drain for 30 minutes.

CrabSalad: In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Set aside.

In bowl, whisk together mayonnaise, lime juice, hot pepper and sugar. Add crabmeat, red pepper, green onion, coriander and mint; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Spoon filling into cucumber hollows; garnish each with coriander leaf.

Nutritional facts Per piece: about

  • Sodium 124 mg
  • Protein 2 g
  • Calories 22.0
  • Total fat 1 g
  • Cholesterol 7 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 13.0
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Crab Salad Cucumber Bites