Crab And Cucumber Canapés
This elegant appetizer combines tender lump crabmeat with a creamy, flavorful mixture of mayonnaise, fresh herbs, and zesty lemon juice. Served atop crisp cucumber slices and garnished with a sprinkle of paprika and delicate dill or fennel flowers, these crab-topped bites are perfect for entertaining or as a refreshing snack. Enjoy the harmonious blend of textures and flavors in every delightful mouthful.
— Constant Cookbook
Ingredients
- 1 lb. fresh lump crabmeat, picked over for shell fragments
- 1/4 cup mayonnaise
- 1 celery stalk, finely diced
- 1 Tbs. snipped fresh chives
- 1 shallot, minced
- Juice from 1/2 lemon
- Sea salt, to taste
- 1 English cucumber
- 1/4 tsp. paprika
- Dill or fennel flowers for garnish (optional)
Instructions
- In a bowl, stir together the crabmeat, mayonnaise, celery, chives, shallot, lemon juice and salt.
- Slice the cucumber thinly on the diagonal. Place a dollop of the crab mixture on top of each cucumber slice, sprinkle with the paprika and garnish with flowers. Arrange on a platter and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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