Prep Time | 15 minutes |
Servings |
appetizers
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Ingredients
Crab Salad
- 1 cup mayonnaise
- 2 stalks celery only the green parts, finely diced
- 1/4 cup chives about half of a 3/4 ounce pack, minced
- 1 lemon both the zest and juice
- sea salt to taste
- 16 ounces lump crab meat
Cucumbers
- 3-4 seedless (English) cucumbers total of 30 inches
Ingredients
Crab Salad
Cucumbers
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Instructions
- Mix mayonnaise, celery, chives, zest, lemon juice. Test it and add salt to taste.
- Toss with crab meat
- Use a peeler to score (cut a bit of the dark green) of the cucumbers lengthwise so that they have 1/2 inch stripes of light and dark green
- Cut cucumbers on a bias (diagonally) to create pieces that are 3/4 inch thick
- Use a melon baller to scoop a bit of the center out of each slice to hold the crab filling
- If you like you can refrigerate these pieces for up to 2 days, then assemble on the party day
- Place a spoon full of crab salad on each (#60 scoop works nicely) and arrange on a towel lined baking sheet
- Sprinkle with chives and paprika
- Place on a tray lined with a kitchen town, and cover with plastic wrap until ready to transfer to serving dishes
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