Cucumber and Crab Salad

Earlier this year I was asked by Alice In Frames, friend and Adventurer in Residence at Prahran Market if I would like to join her A-Team “a crack team of home cooks and creatives who take seasonal ingredients and make them shine”.  The answer of course, was yes.

I have spent my whole life shopping at Prahran Market. From the early days with my Mum or Aunt when there a guy sitting in a tower calling out the available car spots in the empty lot that has become the multi-level car park, to current times when you’ll find me there once or twice a week working out what’s on the menu and chatting to my favourite stall holders – most who know me by name.  Each month I get a bag of seasonal goodies and have to channel my best inner Masterchef invention test ideas and produce a recipe or two.  Sounds like fun to me.  You can check out the other A-Team recipes on the market website.


I’ve made this cucumber and crab salad 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.

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

What you need

  • 2 Lebanese cucumbers – from the A-team box
  • 100gm Fresh cooked crab meat (I used spanner crab from Claringbold’s)
  • 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
  • 1 Finger limes
  • 1 Long red chilli



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.

Use the mandolin to finely julienne the rest of the cucumber and place in a bowl.

Peel the green mango, use the mandolin to julienne the flesh and add to the cucumber.

Add the herbs, the chilli and the little lime caviar pearls from the finger lime and gently mix through.

Mix the rice wine, garlic, fish sauce, additional finger lime, and brown sugar together, then pour over the salad ingredients and mix through

Add the crabmeat and the fried shallots and stir evenly throughout the salad.

Remove your plates from the fridge, and fill each cucumber “mould” with salad.

Eat 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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