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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-crab-canapes/