My Korean KitchenCucumber Boats with Crab Salad
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Ingredients
Serves 4- 2 Lebanese cucumbers (or 1 English cucumber, rinsed (peeling skin is optional))
- 25 g onion ((0.9 ounces), diced)
- 25 g red capsicums (/ bell peppers (0.9 ounces), diced)
- 25 g yellow capsicums (/ bell peppers (0.9 ounces), diced)
- 60 g crab stick ((2 ounces), diced)
- 3 Tbsp mayonnaise
- fine sea salt (; to taste)
- ground black pepper (; to taste)
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Steps
- Step 1
Cut the cucumber in half length way. Carve out the seeds from the cucumber using a small spoon (or a melon baller – it’s super handy!) to form a boat. (If it’s for a finger food, cut it into bite size pieces.)
- Step 2
Put the remaining ingredients into a mixing bowl and mix them well. This is the crab salad.
- Step 3
Divide the crab salad mixture evenly and place it onto the cucumber boats. Serve.
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Cut the cucumber in half length way. Carve out the seeds from the cucumber using a small spoon (or a melon baller – it’s super handy!) to form a boat. (If it’s for a finger food, cut it into bite size pieces.)
Source: My Korean Kitchen
