Crab Appetizers
This crab appetizer recipe is a nice contrast to meat and potato party food. These can also be gluten free, just check your mayonnaise.
Servings
Prep Time
32
appetizers
15
minutes
Servings
Prep Time
32
appetizers
15
minutes
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
Garnish
chives
paprika
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