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.
- 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)
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).