quad-ticker-0418 Free shipping on all orders over $49* - Use Code: SHIP4FREE20% Off Williams-Sonoma Bakeware*Easter Shopping - Find your local store >20% Off Select Dinnerware*
Return to Previous Page

Cucumbers with Pickled Ginger and Crab

Pickled ginger imparts a crisp zing to this light and refreshing appetizer. Here, the cucumber slice is a base for the crab topping, but you can also put the cucumber on a cracker or baguette slice and then top with the crab.

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)

Directions:

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.

Serving Tip: To make an easy-to-handle party appetizer, thread a bamboo skewer or cocktail pick through the cucumber and crabmeat.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).