Thai Style Fish Cakes with Sweet Chili Sauce

By Dee Miller, canfitpro PRO TRAINER

Crab Cucumber Cups
Crab Cucumber Cups


1 English cucumber
½ cup (125 mL) crabmeat
¼ cup (60 mL) red pepper, diced fine
1 tbsp (15 mL) green onion, thinly sliced
1 tbsp (15 mL) parsley, chopped fine
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) lemon juice
1 tsp (5 mL) lemon zest
Salt and Pepper to taste


  1. Cut the cucumbers into angles (see photo) and scoop out centers with a melon baller, leaving a bottom and sides. Salt lightly and turn upside down on paper towels to drain.
  2. In a medium bowl mix together red pepper, green onion, olive oil, lemon juice and lemon zest.
  3. Gently fold in crabmeat and parsley. Salt and pepper to taste.
  4. Fill the holes in the cucumbers with the mixture.
  5. Serve chilled.

canfitpro PRO TRAINER (PTS, FIS, HWL, FMA and CPR) Dee Miller is a sought-after speaker and educator regularly presenting at canfitpro conferences, as well as a being a continuing education provider for canfitpro. Dee has written two Healthy Eating Cookbooks, with her third coming out this summer.  Connect with Dee through her website, FB@Dee Miller and Instagram protrainerdee.

Dee also holds certifications with ACE, RYT 200, TRX R4, FM