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Devilled Crab In Cucumber Cups.

Devilled Crab in Cucumber Cups. recipe image
This vibrant dish transforms simple ingredients into an elegant appetizer or light main. The sweet, succulent crab meat is tossed with hard-boiled eggs and a zesty dressing made from nam prik pao, fish sauce, lime, and sugar. The result is a perfect balance of spicy, salty, sweet, and sour flavors. Served in chilled, vinegar-marinated cucumber cups, the dish offers a refreshing crunch that contrasts beautifully with the rich crab filling. Garnished with fresh coriander and scallions, it is an ideal choice for summer gatherings, seafood lovers, or anyone seeking a flavorful, low-carb option that feels both indulgent and fresh.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 163.8
Dietary: Gluten-free
Description
This vibrant dish transforms simple ingredients into an elegant appetizer or light main. The sweet, succulent crab meat is tossed with hard-boiled eggs and a zesty dressing made from nam prik pao, fish sauce, lime, and sugar. The result is a perfect balance of spicy, salty, sweet, and sour flavors. Served in chilled, vinegar-marinated cucumber cups, the dish offers a refreshing crunch that contrasts beautifully with the rich crab filling. Garnished with fresh coriander and scallions, it is an ideal choice for summer gatherings, seafood lovers, or anyone seeking a flavorful, low-carb option that feels both indulgent and fresh.
Ingredients
  • 3 cups Cooked crab meat, flaked. 2 Hard boiled eggs, chopped.
  • 1/4 cups Lemon grass, sliced fine.
  • 1/4 cups Onion, chopped.
  • 2 tablespoons Nam-prik Pao.
  • 2 tablespoons Fish sauce.
  • 3 tablespoons Lime juice.
  • 1 tablespoons Sugar.
  • 2 tablespoons Scallions, chopped.
  • 2 tablespoons Corianders leaves, chopped.
Directions
  1. 1
    Prepare the cucumber cups: Peel a large cucumber and cut it crosswise into 3-inch thick rounds.
  2. 2
    Use a spoon to carefully scoop out the seeds and inner flesh of each cucumber round, leaving a hollow cup shape with about 1/2 inch thick walls.
  3. 3
    In a small bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon salt, and 1/4 cup sugar until dissolved.
  4. 4
    Place the cucumber cups in the vinegar mixture and marinate for 30 minutes to crisp them up. Drain well and pat dry.
  5. 5
    While cucumbers marinate, prepare the filling. In a large bowl, combine the flaked crab meat and chopped hard-boiled eggs.
  6. 6
    Add the finely sliced lemongrass, chopped onion, nam prik pao, fish sauce, lime juice, and sugar to the bowl.
  7. 7
    Gently toss the ingredients together until the crab and eggs are evenly coated with the dressing.
  8. 8
    Stir in the chopped scallions and coriander leaves just before serving to keep them fresh.
  9. 9
    Spoon the crab mixture generously into the drained cucumber cups.
  10. 10
    Serve immediately while the cucumbers are crisp and the filling is chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 163.8kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 127.8mg43%
Sodium 522.5mg22%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 32.6g66%

* 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, salad, cucumber, appetizer, spicy, seafood, fresh, summer, healthy, low-carb, nam prik pao, lime, fish sauce, coriander, scallions, devilled, cups, light, refreshing, asian
Read it online: https://www.chefs-mate.com/recipe/devilled-crab-in-cucumber-cups/