Please wait, the site is loading...

Crab cucumber rounds


Serves: 25
timePrep time: 15 mins
timeTotal time:
Crab cucumber rounds
Recipe photograph by Dan Jones

Serves: 25
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
10Kcal
Fat
0gr
Saturates
0gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
0.1gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 x 170g tin white crabmeat, drained
  • ½ red chilli, deseeded and finely diced
  • 1 tbsp of mint leaves, finely chopped
  • 1 tbsp of coriander leaves, finely chopped
  • juice of ½ lime
  • a splash of Thai fish sauce
  • a pinch of sugar
  • ½ cucumber, partly peeled and cut into 5mm rounds

Step by step

Get ahead

Make the crab mixture a few hours ahead; chill.

  1. Mix the crabmeat, chilli, mint, coriander and lime juice together in a bowl. Add a splash of Thai fish sauce and a pinch of sugar, to taste. Spoon on to the cucumber rounds and serve.

You might also like...