Start off the festive season on the right foot with these feisty crab and cucumber soup shots.


  • 1 telegraph cucumber, peeled, seeds removed, roughly chopped
  • 1 avocado, flesh roughly chopped
  • 4 spring onions, trimmed, roughly chopped
  • 3 tablespoons lime juice
  • 3 tablespoons coriander leaves
  • 1 cup (250ml) coconut cream
  • 1 tablespoon canola oil
  • 2 teaspoons sambal oelek (see note)
  • 1 cup fresh crabmeat (see note)


  1. Place the cucumber, avocado, spring onion, 2 tablespoons lime juice and 2 tablespoons coriander in a blender with 1 cup (250ml) iced water. Season, then blend until smooth. Transfer to a large bowl, stir in the coconut cream and adjust seasoning to taste. Chill for at least 30 minutes.
  2. Combine the oil, sambal oelek, crab and remaining 1 tablespoon lime juice in a bowl. Finely chop the remaining 1 tablespoon coriander leaves and add to crab mixture. Season well with salt, then stir to combine. Serve the soup in small cups or shot glasses, topped with a spoonful of spicy crab.