Wasabi Lime Crab Salad In Cucumber Cups
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Prepare cucumber cups: Cut cucumbers crosswise into generous 1/2-inch-thick slices
2
Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact
3
Cut cucumbers crosswise into generous 1/2-inch-thick slices
4
Cut a fluted round from each slice with cookie cutter, then scoop out some flesh from center of each round with melon-ball cutter or a small spoon, creating an indentation but leaving bottom intact
5
Prepare filling: Whisk together mayonnaise and wasabi, then whisk in lime juice and salt
6
Cut radishes into very thin slices with slicer
7
Halve slices, then cut crosswise into very thin strips
8
Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems
9
(If using pea shoots, cut sections with leaves into 1-inch pieces
10
) Whisk together mayonnaise and wasabi, then whisk in lime juice and salt
11
Cut radishes into very thin slices with slicer
12
Halve slices, then cut crosswise into very thin strips
13
Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems
14
(If using pea shoots, cut sections with leaves into 1-inch pieces
15
) Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup
16
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup