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Cucumber and Crab Salad

Recipe by Joanne Feehan- Second Helping

I’ve made this look dinner party worthy by placing the salad in rings of cucumber, but for a more relaxed effort, just julienne all the cucumber and serve in a bowl.


  • 2 Lebanese cucumbers
  • 100gm fesh cooked crab meat
  • 1 Green mango
  • 1 Finger lime
  • 1 Long red chilli, de-seeded and finely chopped
  • ¼ cup chopped coriander leaves
  • ¼ cup chopped mint leaves
  • ¼ cup chopped thai basil
  • 2 tblsp fried shallots
  • 2 tblsp rice wine
  • 1 tblsp fish sauce
  • ½ tsp brown sugar
  • 1 clove garlic, crushed

Serves: 2 people |  Cooking time: 15 minutes  | Cooking difficulty: Easy

  1. Slice one of the cucumbers in half lengthwise. Then using a mandolin, strong vegetable peeler or some handy knife skills, cut 6 thin slices – three from each half. These will become the mould for the salad. Arrange them in a circle on the serving plates and pop the plates in the fridge whilst you do the rest.
  2. Use the mandolin to finely julienne the rest of the cucumber and place in a bowl.
  3. Peel the green mango, use the mandolin to julienne the flesh and add to the cucumber.
  4. Add the herbs, the chilli and the little lime caviar pearls from the finger lime and gently mix through.
  5. Mix the rice wine, garlic, fish sauce, additional finger lime, and brown sugar together, then pour over the salad ingredients and mix through
  6. Add the crabmeat and the fried shallots and stir evenly throughout the salad.
  7. Remove your plates from the fridge, and fill each cucumber “mould” with salad.
  8. Eat your cucumber and crab salad soon after serving.

Tips and tricks:

A mandolin or V-Slicer is the trick to making this salad in no time at all. The chopping can be done by hand – but it’s a kitchen gadget worth getting.

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