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Crab Salad with Cucumbers and Crunchy Coconut Kataifi

Time: 30 mins Serves: 4


  • 1 cucumber, sliced into thin rounds

  • 1 tsp. sesame oil

  • Pinch salt

  • 1/3 cup desiccated coconut

  • 100g Kataifi

  • 1 ½ tbsp. Rice Bran or vegetable oil

  • 210g cooked and chilled crab meat

  • 2 tbsp. coconut cream

  • 1 tsp. fish sauce

  • Juice ½ lime

  • ½ tsp. caster sugar

  • 2 tbsp. olive oil


  • 1.

    Preheat the oven to 200C and grease and line a baking tray.

  • 2.

    Place Kataifi in a bowl with the oil and coconut. With your hands gently loosen and separate the strands. Divide the pastry strands into four bundles. Cook in the oven for 10-15 minutes or until golden brown.

  • 3.

    For the crab mixture, whisk together the coconut cream, fish sauce, lime juice, sugar and oil. Add the crab meat and mix thoroughly through the dressing.

  • 4.

    Dress the cucumbers with the sesame oil and season with salt. Arrange around the plates to form a rose shape. Divide the crab meat and position in the centre of the cucumbers. Finally top the crab with the crispy Kataifi.

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