Thursday, May 27, 2010

Radicchio with Thai Crab Salad

Category: Appetizer
Style: Fusion
Difficulty: Easy
Portion: Makes 32 servings

1/8 cup water
1/8 cup lime juice
1 tbsp sugar
1 Thai red chili, seeded, chopped finely
250 g imitation crab meat, roughly chopped
1/2 cucumber, seeded, chopped finely
1/2 red bell pepper, chopped finely
1 green onion, sliced thinly
3 radicchio

To make dressing: combine water, lime juice, sugar and chili in small saucepan. Bring to a boil, stir until sugar dissolves. Remove from heat and let cool. Refrigerate until completely cold.
Combine crab meat, cucumber, red bell papper, green onion and dressing in a medium bowl. Mix well.
Trim ends from radicchio; separate leaves.
Place 1 heaped teaspoon of the crab salad on each leaf. Serve cold.

You can also use lettuce or other vegetables instead of radicchio.

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