Cucumbers With Pickled Ginger And Crab
These elegant crab and cucumber bites are perfect for entertaining, with their refreshing flavors and delightful presentation. The succulent crab mixture atop crisp cucumber rounds, garnished with pickled ginger and parsley, create a harmonious balance of textures and tastes that will charm your guests. Effortlessly stylish and irresistibly delicious, these appetizers are sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 6 cucumbers
- 2 1/2 Tbs. mayonnaise
- 2 tsp. extra-virgin olive oil
- 1 1/2 tsp. fresh lemon juice
- 2 tsp. minced shallot
- 1 tsp. Thai chili paste
- 1 tsp. minced fresh chives
- 1/4 tsp. salt
- 1 1/2 cups fresh-cooked lump crabmeat, picked over for
- cartilage and shell fragments, chilled
- 1 cup drained sliced pickled ginger
- Small fresh flat-leaf parsley sprigs for garnish (optional)
Instructions
- Carefully cut the cucumbers into slices 1/4 inch thick. You should have about 48 slices.
- In a bowl, combine the mayonnaise, olive oil, lemon juice, shallot, chili paste, chives and salt and mix well. Add the crabmeat and turn gently with a fork to mix well, being careful not to break up the crabmeat too much. Put a generous teaspoonful of the crab mixture on each cucumber round, top with a little of the pickled ginger and garnish with a parsley sprig.
- Arrange on a platter, cover and refrigerate for at least 1 hour or up to 2 hours before serving. Serves 10 to 12.
- <b>Serving Tip:</b> To make an easy-to-handle party appetizer, thread a bamboo skewer or cocktail pick through the cucumber and crabmeat.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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