Bold flavors and silky almonds punctuate this lump crabmeat salad.
Southeast Asia Crab and Almond Salad
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Ingredients
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8 Ounces lump crabmeat, cleaned
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3 ounces Mandelin Natural Whole Almonds, toasted and chopped.
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1-1/4 ounces fresh lime Juice
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3/4 ounce nahm pla (fermented fish sauce)
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1/4 ounce galangal (available at Asian markets)
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1 ounce shallots, thinly sliced
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1/4 ounce cilantro, minced
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1/4 ounce mint, minced
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3 ounces cucumber, diced small
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3 ounces Chinese long beans (available at Asian markets)
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1/4 ounce dried chilies, crushed
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1/4 ounce Thai basil
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2 heads Boston bibb lettuce for assembly
Directions
In a clean stainless steel bowl, combine ingredients well.
Allow to set and marinade for approximately an hour before service.
Serve with bibb lettuce leaves as wraps.
Recipe Note
Developed by Koa Food Innovation for Almond Board of California