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1 pound lump crabmeat
1 large Kirby cucumber, trimmed, peeled, halved and seeded*
2 tablespoons unsalted butter
4 large scallions, trimmed, white parts finely chopped, green parts thinly sliced
4 teaspoons minced peeled fresh ginger
4 teaspoons curry powder
1 cup coconut milk
3 to 4 teaspoons fresh lime juice or unsweetened tamarind paste
1/2 teaspoon salt
Hot red pepper sauce (optional)
2 tablespoons chopped cilantro
* FreshDirect Note: Since our Kirby cucumbers tend to run on the small side,
we'll either incude one of our larger green cucumbers or two smaller Kirby cucumbers in the ingredients for this recipe.
Pick over the crabmeat to remove bits of shell and cartilage; work gently to keep the crab lumps as large as possible.
Transfer to a bowl. Cut the cucumber halves lengthwise into 1/2-inch strips; cut crosswise on the bias into pieces
the size of the crabmeat lumps. Add to the crab and set aside.
In a large skillet, heat the butter over medium heat until foaming. Add the scallion whites, ginger, and curry powder.
Stir until the scallions are softened, about 2 minutes. Pour in the coconut milk. Add the lime juice or tamarind,
salt and hot pepper sauce. Bring to a boil, adjust the heat to simmering and cook until any
lumps in the coconut milk are dissolved.
Stir the crab and cucumber gently into the sauce and cook until heated through. Add the scallion greens and cilantro
and serve immediately.