Crab cucumber rounds
Serves: 25
![Crab cucumber rounds](/uploads/media/720x770/04/3554-CRAB%20CUCUMBER%20ROUNDS_10822_1120x1460.jpg?v=1-0)
Recipe photograph by Dan Jones
Crab cucumber rounds
Serves: 25
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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.