Crab Salad with Cucumbers and Crunchy Coconut Kataifi

Cook time 30 mins
Servings 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

Crab Salad with Cucumbers and Crunchy Coconut Kataifi


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

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.

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.

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.