Crab Salad Cucumber Bites

Thick slices of cucumber cup this Thai-inspired crab salad. For a spicier filling, add a few dashes of hot pepper sauce.


2 English cucumbers 2
1 tsp salt 5ml

24 small leaves fresh coriander 24

CRAB SALAD:
1 pkg (7 oz/200 g) frozen 1
crabmeat, thawed
1/4 cup light mayonnaise 50ml
3 tbsp lime or lemon juice 50ml
1 tbsp finely chopped hot pepper 15ml
1/2 tsp granulated sugar 2ml
1/2 cup finely diced sweet red pepper 125ml
1 green onion, thinly sliced 1
2 tbsp each finely chopped fresh 25ml
coriander and mint
Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2cm) thick slices. Using teaspoon, scoop about 1 tsp (5ml) pulp from centre of each slice, leaving base intact. Sprinkle slices with salt; invert onto paper towel-lined tray and let drain for 30 minutes.
CRAB SALAD: In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Set aside.
In bowl, whisk together mayonnaise, lime juice, hot pepper and sugar. Add crabmeat, red pepper, green onion, coriander and mint; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours) Spoon filling into cucumber hollows; garnish each with coriander leaf.

Make 24 pieces. PER PIECE: about 22 cal, 2 g pro, 1 g total fat (trace sat. fat), 1 g carb, trace fibre, 7 mg chol, 124 mg sodium, % RDI: 1% calcium, 3% vit A, 13% vit C, 4% folate.