Crab & Cilantro Salad


serves 4

  • 12 oz / 350 g canned white crabmeat, drained
  • 4 scallions, finely chopped 
  • handful of fresh cilantro, chopped

for the dressing

  • 1 garlic clove, crushed
  • 1-inch / 2.5-cm piece ginger, peeled and grated
  • 2 lime leaves, torn into pieces
  • juice of 1 lime
  • 1 tsp. fish sauce
  • 1 iceberg lettuce, shredded
  • 3-inch / 7.5-cm piece cucumber, chopped

( Conversion Chart For Cooking )


Put the crabmeat into a bowl and stir in the scallions and cilantro.

Mix the ingredients for the dressing together. Place the lettuce leaves on a serving platter and sprinkle with the cucumber.

Arrange the crab salad over the leaves and drizzle the dressing over the salad. Serve immediately.

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