Crab cucumber rounds
Serves: 25
Prep time: 15 mins Total time: 
Recipe photograph by Dan Jones
Crab cucumber rounds
Serves: 25
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
10Kcal
Fat
0gr
Saturates
0gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
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.
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.
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.
-
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.
