Name: Radicchio with thai crab salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon water; 2 tablespoon lime juice; 1 tablespoon white sugar; 1 fresh small red thai chilli, chopped finely; 250 gram fresh crab meat; 1/2 (65g) lebanese cucumber, seeded, chopped finely; 1/2 small_piece (75g) red capsicum, chopped finely; 1 green onion, sliced thinly; 3 radicchio

Ingredients

1 tablespoon water

2 tablespoon lime juice

1 tablespoon white sugar

1 fresh small red thai chilli, chopped finely

250 gram fresh crab meat

1/2 (65g) lebanese cucumber, seeded, chopped finely

1/2 small_piece (75g) red capsicum, chopped finely

1 green onion, sliced thinly

3 radicchio

Method

1.Combine the water, juice, sugar and chilli in small saucepan, stir over heat, without boiling, until sugar dissolves, bring to a boil. Remove from heat, cool 10 minutes. Cover, refrigerate dressing until cold.

2.Combine crab, cucumber, capsicum, onion and dressing in medium bowl.

3.Trim ends from radicchio, separate leaves (you need 30 leaves). Place 1 heaped teaspoon of the crab salad on each leaf

4.Serve cold.

Some people find the bitterness of radicchio a little overpowering. Try brushing each whole radicchio with oil and grill or barbecue until the outside leaves are charred and the inside is tender. This will give a sweeter smokey flavour. Slices of mango or paw paw make a nice addition to this salad.
Note

Women's Weekly Food

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