Chili-Lime Crab Salad in Cucumber Cups with Mint

Steps

1. Step 1

   In a medium bowl, whisk together the lime juice, lime zest, fish sauce and sugar until the sugar dissolves. Stir in the minced shallot and chili and let sit 5 minutes to mellow the shallot.

   5 min

   • 2 tbsp fresh lime juice (about 1 lime)
   • 1 tsp finely grated lime zest
   • 2 tsp fish sauce
   • 1 tsp sugar
   • 1 small shallot
   • 1 red Fresno or serrano chili
2. Step 2

   Add the crabmeat, sliced mint, cilantro and olive oil. Fold gently with a rubber spatula so the lumps stay whole. Taste and add a small pinch of salt if needed. Cover and chill until ready to serve, up to 4 hours.

   • 8 oz lump crabmeat
   • 3 tbsp fresh mint leaves
   • 2 tbsp fresh cilantro leaves
   • 1 tbsp olive oil
   • salt
3. Step 3

   Peel the cucumbers in stripes (leave some skin on for color) and trim the ends. Cut each into 1-inch-thick rounds; you should get about 12 per cucumber.

   10 min

   • 2 English cucumbers
4. Step 4

   Using a melon baller or a 1/2 teaspoon measuring spoon, scoop out the seeds from the center of each round, leaving about 1/4 inch of cucumber at the bottom so it forms a cup. Set the cups on a platter and blot the insides dry with a paper towel.

   10 min

5. Step 5

   Just before serving, sprinkle the insides of the cups lightly with flaky salt and mound about 1 tablespoon of the crab salad into each. Top each with a small mint leaf and serve with lime wedges.

   10 min

   • 1 pinch flaky salt
   • 24 small mint leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026