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Ingredients

• 1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)
• 12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)
• 1/3 pound shelled cooked crab
• 1/4 cup thinly slivered shallots
• 1 tablespoon finely shredded carrot
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped green onion
• 2 tablespoons lime juice
• 1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)
• 1 teaspoon Asian fish sauce or salt to taste
• 1 teaspoon sugar
• About 8 ounces English cucumber

Description

NOTES: This Citrusy Crab Salad On Crunchy Cucumber Rounds Makes A Refreshing Appetizer. You Can Prepare Through Step 3 Up To 3 Hours Ahead. Cover Crab Mixture And Lime-juice Mixture Separately; Chill Until Ready To Serve.

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