Devilled crab in cucumber cups.
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked crab meat, flaked. |
| ¼ | cup | Lemon grass, sliced fine. |
| 2 | tablespoons | Nam-prik Pao. |
| 3 | tablespoons | Lime juice. |
| 2 | tablespoons | Scallions, chopped. |
| Cucumber. | ||
| 2 | Hard boiled eggs, chopped. | |
| ¼ | cup | Onion, chopped. |
| 2 | tablespoons | Fish sauce. |
| 1 | tablespoon | Sugar. |
| 2 | tablespoons | Corianders leaves, chopped. |
Directions
Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix ½ cup white vinegar with ½ cup water, 1 tb salt, and ¼ cup sugar. Add the cucumber cups and marinate for about ½ hour, then drain off and discard liquid.
From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.