Crab and Cucumber Canapés
These impressive little appetizers come together quickly, making them perfect for entertaining. Use the freshest crabmeat you can find, and be sure to pick it over and remove any stray pieces of shell.
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)
Directions
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 Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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Rated 5 out of
5
by
melanielovestocook from
Deliciously Refreshing Bites
I've made these a few times now and they are a hit each time. It is quite simple to make and crab is one of my favourite meats so it's a win-win!
Date published: 2014-04-02
Rated 5 out of
5
by
CrisDC from
Light and healthy appetizer
Easy to make. perfect especially in the summer, since it's light. Goes well with many foods and is a good break from crab cakes that are usually heavier.
You can easily adopted it and add more spices and herbs, I like adding more chives and a little bit of lemon zest.
They look impressive and are much easier to assemble than other appetizers.
Date published: 2013-11-24