Cucumber-Crab Canapés

Cucumber-Crab Canapés

English cucumbers, jumbo lump crabmeat, fresh chives, and lemon juice combine to give these Cucumber-Crab Canapés a light and satisfying flavor. Cucumber-Crab Canapés pictured with Prosciutto-Asparagus Canapés

Cucumber-Crab Canapés
Serves: 28
 
Ingredients
  • ¼ cup olive oil mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • ⅛ teaspoon ground black pepper
  • ½ pound jumbo lump crabmeat, picked free of shell
  • ¼ cup chopped celery
  • 1 tablespoon sliced fresh chives
  • 1 clove garlic, minced
  • 2 seedless English cucumbers
  • Garnish: paprika and sliced fresh chives
Instructions
  1. In a medium bowl, whisk together mayonnaise, sour cream, lemon zest, lemon juice, salt, paprika, and pepper. Add crab, celery, chives, and garlic, stirring until well combined.
  2. Using a sharp knife, cut 28 (¾-inch-thick) slices from cucumbers. Using a melon baller, scoop out centers from cucumber slices, leaving bottoms intact. Divide crab mixture among centers of cucumber slices.
  3. Garnish with paprika and chives, if desired.
Notes
MAKE-AHEAD TIP: Crab salad can be prepared a day in advance, placed in an airtight container, and refrigerated until needed. Cucumber slices can be prepared a few hours ahead, placed in an airtight container, and refrigerated. Blot cucumber dry with paper towels before filling with crab salad.

 

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!