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

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).

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