Devilled Crab In Cucumber Cups.

This vibrant dish transforms simple cucumber halves into elegant vessels for a bold, spicy crab salad. The mixture combines sweet, flaked crab meat with hard-boiled eggs, creating a satisfying texture contrast. Aromatics like finely sliced lemongrass, fresh coriander, and scallions provide a bright herbal note, while Nam-prik Pao and fish sauce deliver deep, savory heat. The acidity of fresh lime juice cuts through the richness, balancing the sweetness of sugar and the brine of the fish sauce. These cucumber cups are perfect for summer gatherings, cocktail parties, or as a light, refreshing starter that feels indulgent yet healthy. The natural crunch of the cucumber pairs beautifully with the soft, seasoned crab filling, making every bite a burst of Thai flavor.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 286.8

Dietary: Gluten-free

Description

This vibrant dish transforms simple cucumber halves into elegant vessels for a bold, spicy crab salad. The mixture combines sweet, flaked crab meat with hard-boiled eggs, creating a satisfying texture contrast. Aromatics like finely sliced lemongrass, fresh coriander, and scallions provide a bright herbal note, while Nam-prik Pao and fish sauce deliver deep, savory heat. The acidity of fresh lime juice cuts through the richness, balancing the sweetness of sugar and the brine of the fish sauce. These cucumber cups are perfect for summer gatherings, cocktail parties, or as a light, refreshing starter that feels indulgent yet healthy. The natural crunch of the cucumber pairs beautifully with the soft, seasoned crab filling, making every bite a burst of Thai flavor.

Ingredients

3 cup Cooked crab meat, flaked.
2 ea Hard boiled eggs, chopped.
1/4 cup Lemon grass, sliced fine.
1/4 cup Onion, chopped.
2 tablespoon Nam-prik Pao.
2 tablespoon Fish sauce.
3 tablespoon Lime juice.
1 tablespoon Sugar.
2 tablespoon Scallions, chopped.
2 tablespoon Corianders leaves, chopped.

Directions

1
Wash two large cucumbers and trim off the ends.
2
Slice the cucumbers crosswise into 3-inch thick rounds.
3
Use a melon baller or small spoon to scoop out the seeds and some of the flesh from the center of each cucumber round, creating a cup shape while leaving the bottom intact.
4
Pat the cucumber cups dry with a paper towel and arrange them on a serving platter.
5
In a large mixing bowl, combine the flaked crab meat, chopped hard-boiled eggs, finely sliced lemongrass, and chopped onion.
6
Add the Nam-prik Pao, fish sauce, lime juice, and sugar to the bowl.
7
Gently fold the ingredients together until the crab mixture is evenly coated and well-seasoned.
8
Taste the mixture and adjust seasoning with more lime juice or fish sauce if needed.
9
Spoon the devilled crab mixture into the prepared cucumber cups, mounding it slightly for presentation.
10
Garnish each cup with chopped scallions and fresh coriander leaves.
11
Serve immediately while the cucumber is crisp and fresh.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 286.8kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 2.2g12%
Cholesterol 314.3mg105%
Sodium 972.2mg41%
Total Carbohydrate 12.3g5%
Dietary Fiber 3.9g16%
Sugars 5.5g
Protein 40.4g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, crab, cucumber, appetizer, spicy, lemongrass, nam prik pao, fish sauce, lime, coriander, hard boiled eggs, summer, light, seafood, salad, refreshing, party food, gluten free, dairy free, canape

Read it online: https://www.chefs-mate.com/recipe/devilled-crab-in-cucumber-cups-2/