Best Wasabi Lime Crab Salad In Cucumber Cups Recipes

Curried Crab Salad Lettuce Cups image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 12 lettuce cups

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce

Steps:

Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

Cucumber Cups Filled With Crab Appetizer image

Provided by kiwidutch

Categories Crab

Time 30m

Yield 10 Cups

Number Of Ingredients 10

English cucumber, unpeeled
fresh herb (to garnish)
1/4 cup fresh crab
1 teaspoon fresh lime zest
1 teaspoon fresh lime juice
1 tablespoon green onion, sliced fine
1/4 cup celery, diced fine
1 tablespoon olive oil
kosher salt
cracked black pepper

Steps:

Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day.
Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber.
Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side.
Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later.
When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.

Nutrition Facts : Calories 12.6, Fat 1.4, SaturatedFat 0.2, Sodium 2.1, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1

Wasabi Lime Crab Salad in Cucumber Cups image

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

4 seedless cucumbers (usually plastic-wrapped; 3 1/2 pounds total), peeled
1/4 cup mayonnaise
4 teaspoons wasabi paste (Japanese horseradish paste)
2 tablespoons fresh lime juice
3/4 teaspoon salt, or to taste
6 medium radishes
1 (3-ounce) container radish sprouts or baby pea shoots
1/2 pound jumbo lump crabmeat, picked over
Special Equipment
a 1 1/2-inch fluted round cookie cutter; a melon-ball cutter (optional); a Japanese Benriner or other adjustable-blade slicer

Steps:

Prepare cucumber cups:
Cut cucumbers crosswise into generous 1/2-inch-thick slices. 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.
Prepare filling:
Whisk together mayonnaise and wasabi, then whisk in lime juice and salt.
Cut radishes into very thin slices with slicer. Halve slices, then cut crosswise into very thin strips. Trim radish sprouts to 1-inch lengths, measuring from top of sprout, and discard remaining stems. (If using pea shoots, cut sections with leaves into 1-inch pieces.)
Stir together crab, wasabi mayonnaise, radish strips, and radish sprouts, then put a small spoonful of filling into each cucumber cup.