This crab appetizer recipe is a nice contrast to meat and potato party food. These can also be gluten free, just check your mayonnaise.
only the green parts, finely diced
about half of a 3/4 ounce pack, minced
both the zest and juice
lump crab meat
seedless (English) cucumbers
total of 30 inches
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